Pork Butts were 1.29 a pound so I got 2. Froze the other one. Smoking a 6 pounder with hickory.
All my stuff for the rub.
½ cup brown sugar
¼ cup cocoa powder
2 Tablespoons paprika
1 ½ teaspoons ground black pepper
1 teaspoon celery seed
2 Tablespoons onion powder
1 Tablespoon garlic powder
1 teaspoon mustard powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon chili powder
1 teaspoon Kosher salt
Mixed up real nice.
Scored the fat. Didn't trim anything off.
Gave my butt a good rubbin'.
Wrapped it in saran wrap for the night. This is what it looked like the next morning.
Since I didn't want my butt to be lonely I thawed out some chicken. Wish I thought of it sooner so I could marinate it but oh well.
We'll just hit with some SPOG. That seems to work well. Taste the smoke in the chicken better.
Took them off at 165 and foiled and toweled for about an hour. These are for later anyway. Been thinking about that pot pie post the other day. Plus they're a good snack.
A little Bearview.
Foiled the butt at 165. Going to bring to 200.
Sitting at 235.
Finished after 9 hours. Letting it cool 30 minutes and recollect its juiciness.
It's falling apart
Bone slid right out.
Clean as a whistle.
First pulling and removal of fat hunks.
Second pulling and ready to serve. I had Sweet Baby Ray's with mine and the wife had my homemade Eastern Carolina style vinegar sauce which I don't have a recipe for because it was an experiment and I didn't take notes.
Thanks for watching. We'll be eating it all week.
All my stuff for the rub.
½ cup brown sugar
¼ cup cocoa powder
2 Tablespoons paprika
1 ½ teaspoons ground black pepper
1 teaspoon celery seed
2 Tablespoons onion powder
1 Tablespoon garlic powder
1 teaspoon mustard powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon chili powder
1 teaspoon Kosher salt
Mixed up real nice.
Scored the fat. Didn't trim anything off.
Gave my butt a good rubbin'.
Wrapped it in saran wrap for the night. This is what it looked like the next morning.
Since I didn't want my butt to be lonely I thawed out some chicken. Wish I thought of it sooner so I could marinate it but oh well.
We'll just hit with some SPOG. That seems to work well. Taste the smoke in the chicken better.
Took them off at 165 and foiled and toweled for about an hour. These are for later anyway. Been thinking about that pot pie post the other day. Plus they're a good snack.
A little Bearview.
Foiled the butt at 165. Going to bring to 200.
Sitting at 235.
Finished after 9 hours. Letting it cool 30 minutes and recollect its juiciness.
It's falling apart
Bone slid right out.
Clean as a whistle.
First pulling and removal of fat hunks.
Second pulling and ready to serve. I had Sweet Baby Ray's with mine and the wife had my homemade Eastern Carolina style vinegar sauce which I don't have a recipe for because it was an experiment and I didn't take notes.
Thanks for watching. We'll be eating it all week.
