An 11 pound butt that I seasoned last night with Byron’s Butt Rub and Three Little Pigs Touch of
Cherry.
I am using my Performer today with a snake around my 18.5 WSM charcoal ring. I am burning
KBB with cherry chunks. A small pan of water inside the WSM ring.
Pork butt is on at 6:30 AM.
Here it is after 4 hours with an internal temp of 126. I am using my Maverick probe through the top vent.
I wrapped it at 156 and here it is after resting for an hour. It took 8.5 hours to hit 201 internal temp.
The Performer ran between 250 to 275 the whole time.
Pulled with some sliced up money muscle.
Plated on a Brioche bun with some Maull’s BBQ sauce. My wife picked up some KFC coleslaw to go with
the pork butt.
Very tasty pork butt! Happy 4th of July!