Sunday Southern Comfort Food


 
Mike Coffman

Mike Coffman

TVWBB Olympian
I picked up a couple of pork butts on sale at the store I work at on Friday. This one was injected
Saturday afternoon with Butcher Pork injection, wrapped and put in the refrigerator.
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This morning the butt was coated with mustard and seasoned with Butcher Premium rub and brought
up to room temperature while I was getting the WSM fired up. Butt onto the WSM with a few chunks
of pecan and cherry wood. Water pan was full. Temperature at the time was right at 225.
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11 hours later it was rested and then pulled. I wanted a few more pictures on the smoker but it
gets dark way too early now and my lighting sucks!
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Plated with fried green tomatoes, fried okra and some jalapeno poppers that I put on the smoker
when the butt came off. Jalapenos were coated with cream cheese and then a small slice of my
home made Canadian bacon was put on top.
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Everything was lip smacking good! Hope everyone has a fantastic week!

Thanks for looking!
 
Wonderful! You guys are really getting me excited for the pork i'm putting on the WSM next weekend.
 
Man that looks so d LISH us. It's hard not to pull the trigger on a WSM. I just have to be patient but with posts like this, it's tough. Great looking cook Mike.
 
Mike, everything looks and sounds AWESOME!!
butt dude, your plate....
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it looks too ORGANIZED! or Empty.....
I'll eet all that after i mush it all together to make room for MORE!! :D
 
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