BOSTON BUTTS ON WSM | PULLED PORK | SC BBQ | VINEGAR BASED BBQ

We smoked three Boston Butts on the Weber Smokey Mountain Smoker using SC vinegar based sauces. Two larger 8 & 9 lb. butts, and one 4 lb butt. All were cooked at around 265 degrees on average. The 4 lb and 8 lb butts were done after 7 1/2 hours. The 9 lb butt was done at 8 1/2 hours. Internal temps were at around 205 degrees. I used the minion method with kingsford blue charcoal and no water pan. All three butts were wrapped when reaching the stall around 150 degrees, and were double foiled until done. After removing from the smoker, the butts rested for about half an hour before pulling. More seasoning was added to end up with S.C. style vinegar based BBQ (pulled pork) as shown on this video.

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Richard's BBQ & Sauce
June 8, 2017 ·
Summer time is approaching. Don't forget to stop by IGA, Bilo,or Piggly Wiggly and pick up some Richards BBQ Sauce or already packaged BBQ for that family get together, office party or picnic. If we are not in a store near you please contact me for a special order. Scott Germond 843 229 1465.

Prossers BBQ Sauce
I called Prossers BBQ Restaurant and asked how to aquire some of this sauce if you are not local. The only way is through US Foods which will be high priced. They sell it in local Piggly Wiggly stores in the PeeDee areas of SC. Sorry

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Weber Smoky Mountain 22.5

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