Father's Day Butt

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cbennefield

Fire Starter
Original poster
Jul 9, 2013
41
17
Madison, Alabama
Prepped my 8 lb butt tonight. Trimmed a little of the fat pad, mustard and rubbed it up, wrapped it and placed it in the fridge. Tomorrow morning set the smoker to 225 and putting it in...after another coat of rub. After getting IT to about 163-5, placing it in the pan that had been sitting one rack under it, put about 6 oz of apple juice, and cover it with double heavy duty foil. Let it hit IT if about 200, kill the heat and smoke, and let it rest in the smoker to about 205 IT. Ready for BBQ sandwiches for dinner tomorrow.

I'll be using Apple for smoke.
 
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Sounds like a plan. What time should I be there? 
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You might wanna crank up the temp a little....Starting this late it might not be done until 8 tonight or maybe later.....the cook time plus the rest time puts dinner on the late side.....Ask me how I know 
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 We've eaten the next day due to my timing on more than one occasion.
 
 
You might wanna crank up the temp a little....Starting this late it might not be done until 8 tonight or maybe later.....the cook time plus the rest time puts dinner on the late side.....Ask me how I know 
th_crybaby2.gif
 We've eaten the next day due to my timing on more than one occasion.
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I'd be running at 275, maybe even 300 minimum if you want to eat dinner today..
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The higher temps won't hurt your pork butt one bit!
 
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It skyrocketed after wrapping. Hit 200 in about 2.5 hrs after wrapping at 165. Cut power to smoker, unwrapped the pan and put it back in the smoker for 45 minutes.

Here it is right out of smoker.

Hand pulled.

Dinner!

Great flavor! Good and smokey. Goes great with a little topping of slaw and some hot vinegar sauce.

Butt #1 a success.
 
I didn't use smoke while covered. When I unconverted for 45 minutes at the end, I threw some more chips in there to make sure the bark set back up.
 
Beautiful Job on the Butt, CB !!!
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Great Sammies you got there!!
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Very Nice!!!------------------
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Bear
 
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