An 8 pound pork butt that was seasoned yesterday with garlic powder, peppered seasoning salt,
Jallelujah Bacon Jalapeno and Simply Marvelous Sweet and Spicy rub. Wrapped and put in the
refrigerator until this morning. This morning I injected it with a 50/50 mixture of Stubbs Texas Butter
and Peach Nectar. I also gave it a shot of Lambert’s Sweet Rub O’Mine. Lots of flavors so we will see
if they play well with each other.
Put on the WSM at 7:30 this morning, fat cap down, using RO Lump charcoal and some chunks of
pecan and apple.
Here it is at the 4 hour mark as I inserted the food probe.
11 hours later and it is at 196 internal and probe tender throughout. Notice the bone is about
ready to fall out. I did not wrap in foil which is a first for me. I just decided to let the WSM work
its magic without foil this time.
Pulled and ready to eat!
Plated with some fresh green beans from our local farmer’s market and the pulled pork was put
on a toasted bun with garlic butter.
Very flavorful and delicious pulled pork. The flavors did play well with each other. For those who
know me I like to tweak recipes and go for different flavors. That’s what makes cooking a fun and
interesting hobby for me.
