The local market had a truckload pork sale so i had to take advantage of that..10 butts and 20 racks of baby back ribs later... i was on the way home to rearrange the freezer to make everything fit. This butt was victim number 1.. 7.7 lbs just waiting to be pulled pork.I trim the fat cap and apply a generous amount of my sweet and sassy rub. Then it went to the refrigerator for a overnight rest.After the overnight rest and a morning at work.. my butt was ready to hit the smoker. I had purchased a new A-MAZE-N Pellet burner from Todd and thought this would be a perfect place to use it. I filled the A-MAZE-N with hickory pellets and lit it with a pencil tip propane torch. You need to let the flames burn on the pellets for 5-7 minutes before blowing them out, so they are burning well before you put the A-MAZE-N in your smoker.I got 11 hours of smoke from this fill of pellets...@ 225 in my MES 30. It is great that this fits on the bars in my MES...now i don't have to remove my bottom drip pan to set my 6x8 on the smokers bottom below the bars. The smoke output from the new pellet A-MAZE-N is probably twice that of the dust burner...like lighting both ends of the duster.
The butt finally made it to the smoker at 1 PM ...MES preheated at 225 and i set back for the ride.
At 156* this butt went into a 2.5 hour stall....it just sat there and the waiting game was on.
It took 10 hours for this butt to hit 167. Into a covered foil pan it went with 4 ounces of apple juice.
At this point i brought the foiled pan into the house and finished it in a preheated 240* oven. I took the butt to 205* as pulled pork is what this guy wanted.
Foil pan opened and the butt was so tender it was starting to crack apart in the pan...
I use SoFlaQuer's finish sauce and you haven't tried it please do!!!!
The second sammy i thinned a bit of Famous Dave's "Devil Spit" BBQ sauce and gave that a try but i preferred the PP straight up.
Thanks for looking....Len