I spent Sunday practicing my final recipe on a new smoker(WSM). After previously developing my skills on a New Braunfel and a tried and reliable Brinkman, my hubby thought I needed a change.
Charcoal is ready and apple wood has been added.
I cooked this one fat side up in that I didn't use any liquid in the water pan. I did inject with my blend of seasonings and liquid.
Finished Pork Butt.
I think I could have kept it in the smoker another hour or so in that though it was tender, tasty and came off the bone, it didn't fall apart like I desired. I didn't glaze the meat at this point. I will probably use a apple juice reduction seasoned with the rub seasoning. I also need to pay more attention to the cayenne heat and its distribution. Some pieces had more fire than others. Next practice will be the presentation box.