Ain’t she pretty

[namtrag]

Cooked my third pork butt, this time a 7.5 lb boneless one, using a snake of 2/1 Weber briquettes.  Maintained 240-250 for 7 hours and still has a fourth of the fuse left.  Used 3 chunks of apple wood for smoke. My rub was a sweet and spicy rub made with Catskill Smoker's maple sugar.  Will post more pics after plating.


Sent from my iPhone using Weber Kettle Club

[hawgheaven]

Looks like you are getting the hang of it! Nice bark!

[namtrag]

Here it is! Sides are from Pollard's Chicken.  I prefer my slaw on the sandwich, but this is my daughter's plate. Their Cole slaw is most excellent.


Sent from my iPhone using Weber Kettle Club

[namtrag]

Looks like you are getting the hang of it! Nice bark!

Thanks, Hawgheaven.  It's so good. We have it every couple of weeks now!


Sent from my iPhone using Weber Kettle Club

[Firemunkee]

Looks good! I've only done pulled pork once. I need to find a block of time to do it again!

[namtrag]

The Weber charcoal is the bomb for the snake method.  It burned for a solid 10 hours and left nothing but a little ash. I was running 250 or so most of the time according to the lid thermometer.


Sent from my iPhone using Weber Kettle Club