So last night I rubbed this 9 pound butt with Memphis Dust and stuck it in the fridge overnight.
It has the tiniest little fat cap so I left it on and scored it.
Threw it in the WSM using the top down minion method with hickory and apple chunks buried through the the coals. Lit about 30 coals in the chimney as I was trying to achieve a cooking temp of 300. Foiled the water pan but left it dry.
After a few hours I peaked and saw this
It was looking good and I checked it out again when the IT was in the 160s
Finally after about 9 hours at 300 give or take 15 degrees, it was done:
Let it rest a while why I picked at the delicious bark and then pulled it:
Really juicy and tender. Tried my best to mix the barky pieces throughout. For the first time ever I used a finishing sauce. Mixed up some of @SoFlaQuer finishing sauce:
After one bite of the pork with this finishing sauce, I am totally sold. Delicious!! Great recipe!
Over all I am really happy with my first long cook on the WSM. This thing is a tank. stayed at 300 give or take 15 degrees for 9 hours. I maybe adjusted the vents twice in 9 hours and that's just because I was zeroed in on 300 and happened to be looking at my maverick. Looking forward to many more cooks on this! Thanks for looking.