Mike Coffman
TVWBB Olympian
This is a 4.5 pound bone-in pork butt that was seasoned with some spicy John Henry’s Texas
Pig Rub, put in plastic wrap and refrigerated overnight. Here it is coming up to room temperature
while I get the WSM ready.
Put onto the WSM burning KBB and with a mixture of hickory and apple chunks.
It took over 9 hours to get it probe tender. I pulled it at an internal temp of 198.
Pulled and ready for a sammie!
Plated with some oven baked tater tots.
One of the better pork butts I have done. I did not inject, wrap or spritz the entire time. It stayed
in foil about 45 minutes before I pulled it. The bark was excellent and the taste was fantastic. I
really like this rub. It did not overpower the pork taste and it added a nice kick on the back end.
Thanks for looking!
Pig Rub, put in plastic wrap and refrigerated overnight. Here it is coming up to room temperature
while I get the WSM ready.
Put onto the WSM burning KBB and with a mixture of hickory and apple chunks.
It took over 9 hours to get it probe tender. I pulled it at an internal temp of 198.
Pulled and ready for a sammie!
Plated with some oven baked tater tots.
One of the better pork butts I have done. I did not inject, wrap or spritz the entire time. It stayed
in foil about 45 minutes before I pulled it. The bark was excellent and the taste was fantastic. I
really like this rub. It did not overpower the pork taste and it added a nice kick on the back end.
Thanks for looking!
