(…on Charcoal…) LOL. 7 lbs @ 250*F for ~ 11 hrs
That’s the way to cook a Butt!!! I do mine with Hickory smoke in an offset smoker at 250F with my own dry rub. Talk about a good bark on them boys.
Just charcoal, or did you put some wood smoke in there?
I used Apple. The “Charcoal” comment was intended for a local braumeister who smokes on gas.
Smokes on gas? All the same, I like the old fashioned way. Pork ■■■■, spice rub, wood smoke, low and slow in a smoker.
Apple is a nice choice.
I smoked a chicken a couple weekends ago over some spent maple spirals I got from Cigar City. They had used them in their “spin-bot” for a pale ale.
I used to work at a resort that was owned by AB at the time, and we used beechwood chips from the brewery when they were done with them to smoke a lot of our meats.
Interesting. I thought they just left them in the bright tank permanently.
From what I remember, we were told that they aged two batches of Bud on them and then replaced them.
I smoked a pork pork butt yesterday myself. Tried to capture the flavor of kalua pork I enjoyed in Hawaii a few months ago. Seasoned with pink salt (didn’t have the traditional red salt on hand) and wrapped in corn husks (can’t find traditional banana or ti leaves right now). Smoked over mesquite all day. Threw a little foil over it when it stalled around 160.
First time working with this cut. Really liked how easy it was to work with. The brisket I also smoked turned out okay but was more of a PITA.
I think I recognize the ring of the WSM in that picture? I’ve had a WSM for years along with too many other cookers to mention I’ve collected over the past 15 or so years. I have 2 butts on my Ole Hickory CTO right now with a 14lb brisket as well. Cooked them overnight about 250, put them on at 9:30, should be ready in about an hour. I love reading some of the BBQ threads throughout the food section of the forum. I was brewing long before BBQ’ing but BBQ has taken over for the past years, just now getting back into brewing again. Funny how the two seem to go together so well for so many folks.
Troy
Southern, IL
Yep… WSM. …from the Big Deck BBQ and Brew! Cheers!
Thought I’d throw my butts into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
Gotta say the chicken in the background grabbed my attention. BBQ looks good, too. 
Looks awesome, Gary!
It’s actually a Rooster and we have a unchanged of weird, eclectic art in the yard, all the wife’s doing!
Thanks Jon, the leftovers have been great as well!
The bark looks great. Love that stuff!
Best part of smoked meat!
You should duct the smoke so it comes out his mouth. LOL