Bought two smaller pork butts the other day, one 6 lbs and one 4 lbs (was just me and the wife). Simple rub of brown sugar, onion powder, garlic powder, cumin powder, sweet Paprika, Bill's Dark chili powder, black pepper and Tony's seasoning. No additional salt.
Fired up the UDS with a combo of oak and hickory with lump charcoal (only way to go on charcoal in my opinion). While it was coming up to temp and leaning out, I rubbed down the butts with the rub and it took about a little over an hour for the pit to come up.
I put the butts on about 8 PM with my trusty remote thermometer and just let it go. I did get up once around 3 a.m. to kick the drum to let the coals settle and flip the butts. I also started spray basting them at that time once every hour and a half with a combo of apple juice, apple cider vinegar and brown sugar.
The picture was taken about 7 a.m. The smaller butt I pulled off around 11 a.m. and the larger one was really stubborn and I didn't pull off till about 2:30 in the afternoon. Pulled them off at 195+ internal meat temp. I don't do foil wraps and my pit temp stayed between 225 and 250 except for one drop where I have to kick the drum to settle the coals.
There was very little fat cap on these and I was a bit concerned about that. I really like some fat cap on my butts but the store I got them at trims them. These were not the pork butts that were enchanced (Hormel and the like). I won't knowingly go near enhanced pork.
After all said and done, I had a very pleasant bark on both of them. The lack of fat cap didn't seem to be an issue. All said and done.... this was some good stuff!
Fired up the UDS with a combo of oak and hickory with lump charcoal (only way to go on charcoal in my opinion). While it was coming up to temp and leaning out, I rubbed down the butts with the rub and it took about a little over an hour for the pit to come up.
I put the butts on about 8 PM with my trusty remote thermometer and just let it go. I did get up once around 3 a.m. to kick the drum to let the coals settle and flip the butts. I also started spray basting them at that time once every hour and a half with a combo of apple juice, apple cider vinegar and brown sugar.
The picture was taken about 7 a.m. The smaller butt I pulled off around 11 a.m. and the larger one was really stubborn and I didn't pull off till about 2:30 in the afternoon. Pulled them off at 195+ internal meat temp. I don't do foil wraps and my pit temp stayed between 225 and 250 except for one drop where I have to kick the drum to settle the coals.
There was very little fat cap on these and I was a bit concerned about that. I really like some fat cap on my butts but the store I got them at trims them. These were not the pork butts that were enchanced (Hormel and the like). I won't knowingly go near enhanced pork.
After all said and done, I had a very pleasant bark on both of them. The lack of fat cap didn't seem to be an issue. All said and done.... this was some good stuff!
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