This show represents how you season, bbq, and finish a small butt (5-7lb) on a kettle. A bit simplistic but you begin with a slather of yellow mustard, season w/your favorite rub. Place on a grill, indirect heat. Add several chunks of wood (pecan, apple, cherry, sassafras are my favorites) and slow cook. Traditionally you would do about 1.5 hours per pound. I cook a bit higher and faster on the kettle because of the grill and hardwood charcoal I prefer. A bit non-traditional.
I bbq for about 3-4 hours until it looks “good” (art, not science) and then foil. No liquids added, but I might in the future. Wrap tight for another 2-3 hours, until internal temp hits 195 +/-. Take off and let set. You should be able to slice, chop and/or pull depending on your preference. Sometimes pulling is the only option. It is an imperfect art. Still tastes good.
I sauce it after I pull/chop/slice.
Tasty…had a few ribbons in my time…no trophies. Yet.
