For Smoke Day I wanted to give high heat pork butt a try. It's such an appealing concept to be able to have pulled pork in 4.5 - 5 hours.

I setup the WSM with a full load of Kingsford Blue Bag, 5 hickory chunks, and two packets of apple pellets.

I did a Minion start with ~25 lit, assembled the cooker and added the meat. I had a 9.7lb Boston Butt from Wal-Mart. I rubbed it with Raiclen's basic BBQ rub.

I left all vents open and watched the temp come up. I was shooting for 325 - 350 at the dome. It stalled in the high 200s so I flipped the door without propping it open, this was enough to get it up to 325 and it finally settled in right at 350, and stayed there steady as a rock the whole rest of the way.

I basically followed the method outlined on the Kick-Ass BBQ site except that I did not use a foil pan to hold the butt. I just placed it on the grate with an empty foiled water pan. So I ran it in the smoke for 3 hours, then foiled for 2, then started checking temps, it took about another 17 minutes to reach 195 internal.

I pulled it from the smoker and let it rest in a turned off oven for about an hour and a half. I then proceeded to pull the pork.

It pulled very easily and was moist and very flavorful. I am so happy with the results I don't see myself doing pulled pork any other way in the future.

I made up a batch of "Fat Johnny's Batardized Piedmont Sauce" that Keri C posted in the recipe forum. It is a dynamite sauce and went perfectly with the sandwiches.

Here are the pics:

After the rest...


Pulled...



Plated...