Author Topic: Pork Butt on the Weber with SnS (Read 15429 times)

RAD · « **Reply #-1 on:** March 05, 2018, 07:57:43 PM »

It's been a while since i've done a pork butt and time was due. I injected with apple juice and rubbed with Meatheads Memphis Dust.

About 5 hours or so

It's Ready. Natures popup thermo

pulled

plated

next day leftovers made BBQ spaghetti

HighOnSmoke · « **on:** March 05, 2018, 08:03:10 PM »

Looks delicious Ray!

abcbarbecue · « **Reply #1 on:** March 05, 2018, 08:08:01 PM »

What Mike said!

Pappymn · « **Reply #2 on:** March 05, 2018, 08:20:51 PM »

That is some great barkage

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tomcrete1 · « **Reply #3 on:** March 05, 2018, 08:57:06 PM »

Very Nice Ray!

sparky · « **Reply #4 on:** March 05, 2018, 09:04:24 PM »

Nicely done partner.

TMB · « **Reply #5 on:** March 06, 2018, 08:00:17 AM »

Looks wonderful

Roget · « **Reply #6 on:** March 06, 2018, 02:57:35 PM »

Pulled pork is always good eats.
I sure like the ides of the smoked pork in the spaghetti.

RAD · « **Reply #7 on:** March 06, 2018, 05:12:54 PM »

Thanks guys. I was really a good butt.

TentHunteR · « **Reply #8 on:** March 06, 2018, 05:16:44 PM »

I really like what you did with the leftovers. I'll have to try that with some zucchini noodles.

smokeasaurus · « **Reply #9 on:** March 06, 2018, 05:46:33 PM »

Great looking pork butt and I also love the leftover idea.