Only my 3rd smoke on WSM - Pork Butt

Had the in laws coming into town yesterday evening to help watch our 3 month old daughter, so figured I'd throw on a pork butt and see how it would come out.

For my smoke I followed the Franklin BBQ method for his pork butt. I went to the local Kroger and picked up a 10lb pork butt.

For the rub, I used exactly what Franklin uses: Pepper, Salt (I used sea salt), paprika for color, onion powder, and garlic powder. I put it in a shaker



I then put a little bit of olive oil on the pork butt, and spread it around before putting the rub on.
This is right before putting on the smoker



For the smoker, I had it started with the minion method, and put about 5 good size chunks of Oak on the charcoal. I did not use any water, but instead foiled the water bowl. It got up to about 250, not the 275 I wanted, but I went ahead and put it on the smoker.

I left it on the smoker for 5 hours and it was always around 250-275. Mostly at around 275. It did spike once at the end up to about 300, but I was able to get it back down pretty quickly. I sprayed it only once at about the 4 hour mark. I used a mixture of Apple Cider Vinegar with a little Louisiana Hot Sauce.
After 5 hours it was time to wrap with two layers of foil. I also sprayed it again quite a bit with the Apple Cider mixture.



I put it back on the smoker for an additional 3 hours. I took it off after 3 hours, and opened the foil to check it out, there were juices everywher and it was falling apart. I wrapped it back up in the foil and took it inside to let it rest for about 35 minutes.



After the rest it was time to pull it apart. First I went to pull the bone out, and it came out like I was pulling it out of butter, a perfect bone. The meat was falling apart and smelled so good



My father in law, who is a bbq king, especially with brisket was really impressed. The wife loved it as well saying it was the best thing I've done yet.

Looking forward to doing another one