I rubbed that bad boy with Cowtown "The Squeal Hog Rub", wrapped it and put it in the fridge for the rest of the day. Around 9pm, I fired up the smoker (plugged it in
) and put the pork butt in for a long slow smoke (4 hours of hickory chips) and 11 hours of slow roasting at 225 degrees.When the pork reached about 195 degrees, I removed it (taking nibbles from the grill) and wrapped it in foil for another 30 minute rest.
Next, we got our "bear paws" out and started to tear into it.
Yielded about 3.5 lbs. of pulled pork = 2 days and it was ALL gone
Wife and son's said, don't put the smoker away until it snows here... I agreed.It's not as good as Oklahoma Joes BBQ, but its the next best thing to driving the 60 mile round trip for us -- which we do all to often
If you are ever in KC and are a BBQ fan, you MUST visit them (47th Street location ONLY. Can't beat eating in a gas station.)
