iamtorsoul
Assistant Cook
I actually did this two Thursdays ago. Got a 6lb 3oz pork butt from the local butcher. Rubbed it with Weber Classic BBQ seasoning. Smoked it with a mixture of hickory and apple chips, I didn't have chunks - truth be told, the hickory really overshadowed the apple on the end result too. Took about 8.5 hours at 250F to reach an internal temp of 196. Pulled relatively easily, but I think I should have trimmed it a little more as it was a little greasy in spots and a little dry in others. Still, turned out well and the flavor was fantastic. Made three meals for the wife and I.