rooting through the freezer found a $.99/lb Boston butt and we were fresh out of vacuum sealed shreds.
Time to fire up the WSM. s typical of these sale butts there was a hefty chunk of fat, which I trimmed down to about 1/4". Scored the fat side to absorbs much rub as possible. Made my own rub typical of what I use for ribs and pork. (Smoked paprika, chili powder, salt/pepper, chili powder and garlic powder, brown sugar and a skosh of Cayenne powder).
Pondering the age old question of fat side up/down, I decided to use my "rib stand" upside down as a cradle to hold the butt and lose less rub on the grate.
Fired up cowboy briquettes with a full water bowl at about 10PM. it settled in about 275 then I added a fist sized chunk of apple and hickory.
put
Inkbird
probes in butt and ambient with alarms so I could take a nap. butt in cradle at 11PM.
as typical WSM ran at 275overnight.
Let it go until internal of 175 and wrapped in butcher paper to push through the stall.
let go until it reached 205 and put in cooler still wrapped to settle
Total cook time was about 8 hours.
about 3PM removed from cooler to shred.
while resting whipped up a fresh batch of
Carolina vinegar sauce.
as expected bone pulled clean.
Ended up with a nice container of shreds and whipped up a batch of cole slaw, since Publix quit selling the kind we liked.
Everything ready for supper, and had about 2 1/2 lbs to vacuum seal for quick meals later.
that's all folks
Time to fire up the WSM. s typical of these sale butts there was a hefty chunk of fat, which I trimmed down to about 1/4". Scored the fat side to absorbs much rub as possible. Made my own rub typical of what I use for ribs and pork. (Smoked paprika, chili powder, salt/pepper, chili powder and garlic powder, brown sugar and a skosh of Cayenne powder).
Pondering the age old question of fat side up/down, I decided to use my "rib stand" upside down as a cradle to hold the butt and lose less rub on the grate.
Fired up cowboy briquettes with a full water bowl at about 10PM. it settled in about 275 then I added a fist sized chunk of apple and hickory.
put
Inkbird
probes in butt and ambient with alarms so I could take a nap. butt in cradle at 11PM.as typical WSM ran at 275overnight.
Let it go until internal of 175 and wrapped in butcher paper to push through the stall.
let go until it reached 205 and put in cooler still wrapped to settle
Total cook time was about 8 hours.
about 3PM removed from cooler to shred.
while resting whipped up a fresh batch of
Carolina vinegar sauce.
as expected bone pulled clean.
Ended up with a nice container of shreds and whipped up a batch of cole slaw, since Publix quit selling the kind we liked.
Everything ready for supper, and had about 2 1/2 lbs to vacuum seal for quick meals later.
that's all folks
