I am using the Weber today with the Slow n Sear and the Drip N Griddle. After trimming a 9 pound pork butt I seasoned it with
Meat Church BBQ Fajita Rub. I wanted a different flavor profile today.
After 9.5 hours. I had to add more fuel at the 8 hour mark as I didn’t fill up the Slow n Sear completely.
It is done after 11 hours. No foil, spray or mopping this time.
Only pulled enough for dinner as we were hungry.
I forgot to buy buns so we used some garlic Texas Toast.
I wanted a different flavor profile and definitely got it. Very delicious with a Tex-Mex taste. The bark was outstanding! I will be
using this rub again on pork butts.