Finally broke in the "new-to-me" Weber kettle with a classic pork butt. I was so lucky to get this Master-Touch second hand like new!

​The Method: Used a Lazy Snake Method with charcoal and mesquite wood chunks.

​Temps: Held steady between 250°F – 275°F for the duration.

​Flavor Profile: Seasoned with Meat Church Holy Cow/sugar and mustard. Spritzed throughout with a mix of Apple Cider Vinegar and Orange Juice.

​The Result: Pulled it at 203°F. and the probe slid in like it was going into room-temperature butter.

​The mesquite gave it a bold flavor that stood up well to the Holy Cow rub. For a second-hand rig, this thing performs like a champ!