Few pictures from my smoke on Saturday. Best pork butt I've smoked to date. Finished it off with Soflaquer's finishing sauce.
I used the Renowned Mr. Brown method from the WSM site. First time I've used it and it turned out fantastic. I didn't mop it and didn't foil it either. The WSM was running a little hot (275-290) throughout the entire cook. I used a clay saucer, no water and it was in direct sunlight, 90 degree day. I like to cook pork butt's a little hotter. The WSM thermometer was dialed in at 250 but my Maverick which I fed through the top vent was about 25-30 degrees warmer. Meat went on at 7:45am and came off at 4:15pm. One hour rest and pulled. I closed down the WSM after almost 9 hrs on one ring of charcoal and I still had about half of a ring left that could be re-used. I bet I could have gotten anoter 6 hours out of that single load of charcoal if needed. The WSM continues to impress!
That is running hot...LOL....I did a butt and a chuckie this weekend on my 18.5 WSM. I got her to run at ~235 for over 12 hours on a full ring mixed with Cowboy lump and Kingsford Competiton
Also, that's some sweet looking piggy you have there...
It's basically a rub/mop method. Minion method is used. Previous pork butt's I've done have been good, but this one seemed to have more flavor from the rub. I found it on the virtual weber bullet website under cooking topics.
I didn't do the mop, but I may try it with my next one to see how it is.
I foil the bottom of the water pan, leave it dry, and foil a clay saucer and set it in the water pan. In the first picture, the foil you see in the smoker is the clay saucer foiled in the water pan.