So after watching all the country style ribs posts decided to toss a few on myself..... and since the WSM has 2 racks I had to put something on the other rack..... and what goes better with pork, than MORE pork! So I tossed a 7 lb. pork butt on the bottom rack.
Fist the prep - the rub started with just some Bad Byrons Butt Rub and some brown sugar, then added some Old Bay, Allspice, Paprika, and Cayenne powder..... my motto on flavor - "Go big or go home!"
OK... so a while back when Bear did his CSR's there was some discussion of the various differant types of CSR's from region to region. Here in the Pacific NW this is what CSR's look like - very similar to a sliced pork butt.... as you can see they look a lot alike.
OK... everybody gets dusted with some rub and into a 3 gallon ziploc for the night to get all happy and stuff.....
CSR's go in first.......
.... then the butt.
Next morning the butt was first up to the sacraficial WSM alter.
Fast forward about 3 hrs. and it's time to put the CSR's on, they will be dinner tonight..... and a gratuity shot of the pork butt.
After about 2-1/2 hrs. decided to wrap the CSR's in some foil and also got another shot of the butt......
(mmmmmmm..... now that is a "juicy" looking butt!)
CSR's taken out of the foil after about 1-1/2 hrs, back on the rack, and time for a little sauce.
.... let them go another hour with the sauce, then pulled them to rest for a bit..... minus the one that the dogs and I "tested"
..... and last, but not least the $$ shot! Plated up with some home mad mac and cheese and some steamed carrots in a butter sauce.
..... still waiting on the butt to finish up. Got it on around 10:30 this morning, its 7:00 now, and the WSM is chugging along at 220°, super steady. Figure another 3 or 4 hrs......