Pork butt! This was the second cook on my WSM. I made a Carolina style sauce from an internet recipe that was fantastic. If you like tangy and spicy I suggest searching for one. This was a 7lb butt and was on the smoker for 8 1/2 hrs. I wrapped it when the bark was to my liking. At 198 degrees I opened the foil and left it on for the last half an hour to let the bark get crispy again. Rested in lightly wrapped foil for 20 mins. and pulled.
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Topic: What was on your WSM this weekend? (Read 5664 times)