- 1 boneless pork butt
- Plowboys Yardbird Rub
- 8 Italian rolls
- garlic olive oil (for toasting bread)
- Kim’s Gourmet Bourbon-Aki Sauce
- Blue Smoked Slaw (recipe here)
Stabilize your Kamado Joe at 250º F set up for indirect cooking.
Trim the fat cap off of your pork butt and portion your bombs to roughly 12 ounces apiece.
Season liberally on all sides with Plowboys Yardbird Rub.
Place in your desired smoking wood and smoke indirect for 3 hours.
Take the bombs off the grill and wrap with cellophane several times each way. Do not skimp on the wrap, use 5 or 6 layers each way and use BPA free if you like.
Place wrapped bombs in a container with a lid and place back on the grill.
Cook for 5 to 6 more hours, indirect at 225F. Cook until you have reached an internal temp of 208º F.