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Mr_Zero: What you will need
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Mr_Zero: Sugars and tenderquick in pan
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Mr_Zero: Mixing water into sugar
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Mr_Zero: Finished sugar solution
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Mr_Zero: Two pack of pork butts.
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Mr_Zero: Charcoal ring is filled
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Mr_Zero: Lighting charcoal
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Mr_Zero: Charcoal is lit
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Mr_Zero: Injecting sugar solution around fat layer
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Mr_Zero: Injecting sugar solution around fat layers
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Mr_Zero: Butts covered in mustard
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Mr_Zero: Three Little Pigs BBQ Rub
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Mr_Zero: Fully seasoned butt
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Mr_Zero: I use medium sized Cherry chuncks
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Mr_Zero: Temperature is rising quickly
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Mr_Zero: 4 chunks of Cherry directly on the hot coals.
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Mr_Zero: Placing the butts on the smoker.
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Mr_Zero: Good smoke pouring out of the WSM 22.5
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Mr_Zero: Dialed in at 225°
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Mr_Zero: After smoking for 1 hour and 30 minutes
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Mr_Zero: Large size oven bags
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Mr_Zero: Gloves, oven bags and ties
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Mr_Zero: Sealed tight in oven bags
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Mr_Zero: Wrapped in foil and back on the smoker
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Mr_Zero: Sweet chili sauce and Three Little Pigs Competition BBQ Sauce
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Mr_Zero: Unwrapping the foil
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Mr_Zero: Finished pork butt
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Mr_Zero: Pork tossed with sauce mixture
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Mr_Zero: Pulled pork sandwich with coleslaw and a side of salt and vinegar chips