Pork Butt on the 18.5" Weber Smokey Mountain Smoker

It's been a while, but I'm at it again! 7.77 lb pork butt for pulled pork on the 18.5" Weber Smokey Mountain smoker. To keep the wind down, the smoker was covered with a welder's blanket.

While the weather was windy and cold today, the welder's blanket helped keep the pit temp between 253 and 270 degrees.  I was surprised that I only had to stir the coals once during the entire 5.5 hour cook time.  The pork was placed in an aluminum foil pan and covered with a sheet of foil when the internal temperature reached 159 degrees and kept in the smoker until it reached 201 degrees.  A small amount of apple juice was poured in the pan to keep the meat moist.

The rub used was the last of the modified Pork Barrel BBQ "All American Seasoning & Rub".

The final product: 4 oz of Pulled Pork on a Flatout brand flatbread with shredded Kirkland Cheddar/Monterey Jack cheese (1/3 cup) and 2 TSP Sweet Baby Rays BBQ sauce! Grilled on a George Foreman grill to toast the bread and melt the cheese!

480 Calories!

I've been on a diet these past few months and have dropped 39 lbs in the last 3 months. My goal is 60 lbs in 6 months.  Only 21 lbs to go!