Heading out on vacation with family Friday to Friday. Caught pork butts on sale at the local Kroger, I believe it was .99 cents a pound (basically two for one). Smoked them low and slow on the WSM with Hickory and Apple. Used Chris Lilly's injection and rub and they turned out divine.
This smoke I focused more on trying to get solid bark, as you can see with the bamboo skewers in place to keep the pork upright. Temperature fluctuated from 300 to 200, mostly because I was peaking and user carelessness. I know pork butts are forgiving and didn't stress about the temp.
10:30am got the butts on, foiled around 5:30pm. Hit 195 in the bigger one at 7:30pm. 2 hours rest and the probe was still at 140. Threw fist sized chunks into the KitchenAid stand mixer and now I've got more food then I know what to do with!
This smoke I focused more on trying to get solid bark, as you can see with the bamboo skewers in place to keep the pork upright. Temperature fluctuated from 300 to 200, mostly because I was peaking and user carelessness. I know pork butts are forgiving and didn't stress about the temp.
10:30am got the butts on, foiled around 5:30pm. Hit 195 in the bigger one at 7:30pm. 2 hours rest and the probe was still at 140. Threw fist sized chunks into the KitchenAid stand mixer and now I've got more food then I know what to do with!
