A 6 pound pork butt seasoned with Smokin Guns Sweet Heat.
After 2 hours in the 22.5 WSM, using hickory, apple and a full water pan. Temperature is holding steady at 235.
11 hours later, after a 1 hour rest, it was pulled. I did wrap it at 180 as we were getting hungry and it
had stalled at that temp for over an hour. I did not add any liquid to the foil. It only took another hour
to get to probe tender at 203.
No buns tonight, just plain pork and leftover macaroni salad.
I don’t think it could have come out any better. Nice smoky flavor and it was tender, juicy and the bark was fantastic.
