This is a 7 pound pork butt that I seasoned with John Henry’s Hot Texas Pig rub.
Put on the 22.5 WSM burning KBB with cherry and apple wood.
Here it is after 4 hours and an internal temp of 160.
Finished at 195 internal temp after 9.5 hours. FTC for the next couple hours.
All pulled and ready to eat.
Plated with some boxed macaroni and cheese on our fancy dinnerware.
I did not wrap the butt just let the fire and smoke do its thing today. It was definitely finger licking good and there were no complaints.