I got two pork butts from Sam's at about 17.5 lbs total.
Brined for 12 hours...
Then I rubbed them in mustard and dry rub.
Off to the smoker...temp set at 225 to start.
What a great day for smoking!
I love my stick burner! Burning oak and wild cherry.
Both pieces stalled at around 157-159 degrees.
This is at internal temperature of 161 and 167 right when I pulled them to wrap in foil.
Once foiled, I bumped the smoker temp up to 275 for the remainder.
Pulled out of the smoker at 205 internal after 12 hours total cook time and then I wrapped them in towels and placed them in a cooler to rest for about an hour before pulling.
They just fell apart. Still very juicy and oh so tender.
On a bun with a little sauce....pure heaven!
With some mashed taters and gravy over the pulled pork...This was sooooo good!!!
Thanks for looking!!
Edited by Toxie - 2/19/12 at 5:57pm