First Boneless pork butt

[helmrod]

I had no idea that you would need to string the butt. Is this a necessity or will it smoke fine without doing it? I got a rub recipe on here from Chef Jimmy J for a bone in pork shoulder and it was out of this world delicious. I put that on earlier today and have it sitting in the fridge until 8am when I am putting it in the smoker. I was thinking about setting it at 250 degrees because that is the highest my smoken it #1 goes. I will get it up to an IT of 165 then foil it and put it back in until and IT of 205. I have a finishing sauce that I got on here and have tweaked it a little bit to my liking. Can't remember who posted the recipe but its an eastern style with apple cider vinegar. I am limited on time because I have to go to work for a few hrs, damn hospitals never close for holidays, so I am hoping its done by 6pm. It's between 6 and 7lbs so it seems it should be just enough time depending on stall and such.

Anyone have suggestions or tips on making this as delicious as the bone pork shoulder? My cell phone is a POS so I will try and get my wife's camera and get some pics onto this thread.

 

[knifebld]

 
I had no idea that you would need to string the butt. Is this a necessity or will it smoke fine without doing it? I got a rub recipe on here from Chef Jimmy J for a bone in pork shoulder and it was out of this world delicious. I put that on earlier today and have it sitting in the fridge until 8am when I am putting it in the smoker. I was thinking about setting it at 250 degrees because that is the highest my smoken it #1 goes. I will get it up to an IT of 165 then foil it and put it back in until and IT of 205. I have a finishing sauce that I got on here and have tweaked it a little bit to my liking. Can't remember who posted the recipe but its an eastern style with apple cider vinegar. I am limited on time because I have to go to work for a few hrs, damn hospitals never close for holidays, so I am hoping its done by 6pm. It's between 6 and 7lbs so it seems it should be just enough time depending on stall and such.

Anyone have suggestions or tips on making this as delicious as the bone pork shoulder? My cell phone is a POS so I will try and get my wife's camera and get some pics onto this thread.

Hey Helmrod, how did the pork butt turn out? You seemed to have found some great info and your plan seems sound. Looking forward to some pics! Cheers!

 

[ycastane]

I had no idea that you would need to string the butt. Is this a necessity or will it smoke fine without doing it? I got a rub recipe on here from Chef Jimmy J for a bone in pork shoulder and it was out of this world delicious. I put that on earlier today and have it sitting in the fridge until 8am when I am putting it in the smoker. I was thinking about setting it at 250 degrees because that is the highest my smoken it #1 goes. I will get it up to an IT of 165 then foil it and put it back in until and IT of 205. I have a finishing sauce that I got on here and have tweaked it a little bit to my liking. Can't remember who posted the recipe but its an eastern style with apple cider vinegar. I am limited on time because I have to go to work for a few hrs, damn hospitals never close for holidays, so I am hoping its done by 6pm. It's between 6 and 7lbs so it seems it should be just enough time depending on stall and such.

Anyone have suggestions or tips on making this as delicious as the bone pork shoulder? My cell phone is a POS so I will try and get my wife's camera and get some pics onto this thread.

All my pulled pork has been boston butts, you don't need anything special, just a good rub and smoke, I don't even foil mine I just cook it at 225 until 200 IT, where I take it out and wrap in foil and into a cooler for a 2-4 hrs before I pull. Comes out super moist.