Sunday Smoke VIII Day Pork Butt Continuation

[Mike Coffman]

A 7 pound pork butt, marinated in Weber’s Original Marinade for 48 hours and then coated with Byron’s Butt Rub.

Pork butt put onto the WSM with some pecan and peach chunks.

5 hours into the cook, the butt was wrapped in foil to help with the stall. Butt was probe tender at 196 internal.
Definitely had some bark melt away once in the foil.

Cut off about 1/3 of the butt and shredded.

Plated with some coleslaw, baked beans and sauced with Chocolate Chili Barbecue Sauce from HERE.

The butt was very tender and moist with lots of juices. The BBQ sauce was actually very good, though the first time I saw the
recipe I was skeptical. Overall a great Sunday meal.

Thanks for looking! Hope everyone is having a safe and fun filled Memorial weekend.

 

[Erik Slager]

Nice Mike, my picnic is still smokin' since 9:00 am. Looks awesome.

 

[Jeremy Calow]

That looks like a pretty solid meal Mike. Looks mighty tender and juicy too

 

[Morgan C.]

Looks great mike! Bet it was perfect!

 

[Gary H. NJ]

Delicious plate Mike. I don't know why, but chocolate and chile seem to have a real affinity for each other. Maybe it has something to do with the fact that they originally hail from the same region of the world...

 

[John Solak]

Looks great!!

 

[Andy Beers]

Solid Mike

 

[Jim Lampe]

Mike, I'd be back for seconds....

...thirds, fourths, fifths and maybe sixths If there was any left

 

[Michael C.]

It's been awhile since I have done PP, I need to do one this weekend!!! yours looks great!!! Thanks for the pics!!!

 

[Steve_Williams]

Looks Great!!

 

[Mark Skeet]

Delicious lookin' pork Mike!

 

[Bob Correll]

Beautiful butt cook and pics Mike!

 

[Wolgast]

Great pics and great food is what i expect from your post´s...And this my friend is just that. Quality!

 

[Mike Coffman]

Thanks everyone for your kind comments!