Two Boston Butts - one is 8.84 lbs and the other is 6.43 lbs.
Slathered with mustard and ready to go into the smoker.
Minion method of firing the
WSM - ring full of Kingsford charcoal with 20 lit briquetes on top. This will provide 225°F for the entire cook, almost unattended.
Four small pieces of Hickory will be used for smoking.
The butts were put on at 12:05 PM. Internal temperature of the top butt was 50°F, the smoker is currently at 220°F.
They finished at ~ 10:30 PM. The top butt was 195°F and the bottom, smaller one was 200°.
After 10.5 hrs, it can be seen that the Minion method of firing the
WSM works very well.
Done and ready for pulling...
Using two serving forks, it's quick and easy work to make pulled pork from these two Boston Butts.
Now, where's the buns and cole slaw?
The larger butt was placed on the top rack and the smaller on the bottom rack of the Weber Smokey Mountain (WSM).
Posts
When I first seen that it was covered in mustard I thought OH MY! But then mom and I decided to try it. (I did the shopping and she did the cooking) It turned out great! Ron tried it and he likes it too. Thanks for the recipe! YUMMY! love ya Sis.
ReplyDelete