How to end a challanging day at work.......

Freaking BBQ baby that's how. Tonight on the WSM I present to you a 10lb pork butt.....

See yall in about 11 hours

 

Looks like it will be delishus

 

In the final hours...fat cap has split, great bark, got it wrapped and back on the WSM. Had to add a little more fuel but it held 240 all night and is cooking along great...

 

"Yum.... pork butt.....

 

I need that in my life right now.

 

For the smoker I run a WSM and use the minion method for burning the charcoal and apple wood chunks for smoke flavor.

The butt gets rinsed and patted dry, rubbed in a thin coat of plain yellow mustard and then a rub is applied, then its allowed to come to room temp, I do this before I prep the smoker.

Once the smoker is up and running I aim for a temp of around 240, a little lower or higher is ok but my target temp is 240. I let it run for about 3 hours or so and hit it with some apple cider vinegar. I cook it fat cap up, and after about 6 hours I check it to see if the fat cap as split, if it has then I hit it with more apple cider vinegar and then wrap in foil then back on the smoker till internal temp hits between 195 and 200.
Once target temp is reached I pull it off the smoker and let it rest for an hour. This is a bone in butt and when the bone can be easily moved and want to slide out you have done your job, that but will pull nicely and be soooooo good. total cook time for a 9-10 pound butt is about 10 hours with a hour rest for 11 hours.

 

I got stood up for a date last night after work, so I replied to her text bye have a nice life and came home, drank a few beers and fired up my smoker, Life is easier this way and at 50 I don't have time for bullshit games

 

You are welcome sir and let me know how it turns out.

 

I got to rub a butt last night regardless so ya....LOL

 

You are welcome sir and I am glad to hear it turned out great. One thing I have learned in life is you cannot rush good BBQ, it takes time. I have learned to slow down and enjoy.
What rub did you use, I use a lot of Webers BBQ dry rub but sometimes make my own salt and pepper rub.

 

The meat sounds good, but I think about 4-5 of these will do the trick...