Erik Tracy
TVWBB Pro
Last bbq with the family before the boys go off to college.
So after exchanging a suspect sour smelling cut, I got a nice fresh 6.5lb butt, bone in all trimmed and rubbed down on Saturday so it would be ready Sunday morning.
Fired up my 18WSM and had the coals poured and meat on at 8am with some hickory and plum wood chunks buried in the minion load.
Maverick pit and meat probes set for the smoke. Target temp of 250-275 at the grate.
At 3pm I pulled and wrapped
Into the oven at 250F to push past the stall.
Got to 203F and desired tenderness at 4:30pm - so into the upper oven to rest while I got the grilled corn and home made mac&cheese done.
Right after saving the juices and unwrapping.
The blade bone came out like budda.
Pulled, sauced and ready for fresh buns and coleslaw. First bite was at 6pm.
Good smoke, good season profile - juicy and tender with the family nod of approval!
So after exchanging a suspect sour smelling cut, I got a nice fresh 6.5lb butt, bone in all trimmed and rubbed down on Saturday so it would be ready Sunday morning.
Fired up my 18WSM and had the coals poured and meat on at 8am with some hickory and plum wood chunks buried in the minion load.
Maverick pit and meat probes set for the smoke. Target temp of 250-275 at the grate.
At 3pm I pulled and wrapped
Into the oven at 250F to push past the stall.
Got to 203F and desired tenderness at 4:30pm - so into the upper oven to rest while I got the grilled corn and home made mac&cheese done.
Right after saving the juices and unwrapping.
The blade bone came out like budda.
Pulled, sauced and ready for fresh buns and coleslaw. First bite was at 6pm.
Good smoke, good season profile - juicy and tender with the family nod of approval!
