6lb pork butt went on at 12:30p:
used meathead's memphis dust recipe:
smokey smokey, trusty weber wsm 18.5":
it finished at about 1:10a:
here it is before being chopped up (after 45m resting in foil using microwave as a faux cambro):
smoke ring before using the bear paws:
shredded:
up close:
VERY LATE DINNER (sweet texas-bbq sauce, carolina mustard sauce, east carolina vinegar sauce):
