I've made this many time before, and it's one of my fav's for sure.
This recipe comes from NOLA Cuisine. The only thing I did different was to jack up the heat with a dried pepper blend a friend gave me.
Two butts, cubed.
The good stuff..
I smoked these in my WSM, that was a first for me.
I used these neat hangers for the WSM that I bought off Amazon.
I created a small snake burn in the WSM and used my IQ120 to control the temps.
150 for the first three hours with some Pecan chunks. Then 170* until I reached 153 IT.
Ice bath, bloomed and refrigerated for a day.
This is the final product.
I tossed one on the grill and heated it up.
Man, this was great!
I like the NOLA recipe the best of them all. You can certainly tweek to the ingredients to your liking as well.
Thanks for looking!