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.
