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Pork Butt on the Weber

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HighOnSmoke:
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.

Savannahsmoker:
Looks good Mike, thanks for experimenting with different rubs.

TMB:
Looks real good Mike

tomcrete1:
Outstanding bark! Looks great!

Cajunate:
Nice butt dude! :)

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