(quick disclaimer - a pork butt isn't actually from the, you know, hindquarters of the pig. it's actually a cut from the shoulder. i'm not sure why they call it a butt, but that's the reality we have to live in)

We're hosting our Integrate small group tomorrow evening, and pulled pork is on the menu.

Meat Preparation

  • 2 boneless pork butts, 15 lbs. total weight, trimmed of excess fat and tied w/ butcher's twine
  • applied BRITU rub shortly before smoking

Fuel & Smoke Wood

  • Kingsford Briquettes
  • Hickory Chunks


  • Filled ring w/ unlit charcoal
  • Ignited \~25 briquettes in chimney starter
  • Dumped lit coals near blower and assembled WSM

Cooking Timeline

  • 2007-04-29 8:00 - Assembled smoker and set Stoker target temp to 225°.
  • 2007-04-29 8:30 - Temp finally came down to target, so I put the butts on.

Session Notes

  • 2007-04-29 8:53 - Next time, I'm going to try and light a small group of starter coals with the propane torch instead of using the chimney starter. Either that or I need to make a smaller chimney. Either way, it was a pain tonight to have to wait for the temp to come down to my target.
  • 2007-04-30 5:30 - Internal temp was 195°, so I removed the butts, foiled 'em and placed in a cooler to rest.
  • 2007-04-30 7:15 - Pulled the pork. Turned out very well - great flavor, plenty of residual moisture. I'd have to say, though, that I greatly preferred the bone-in to the boneless, as it seemed to be a much cleaner cut of meat.