The other weekend i decided to make a pork butt so that i could bring some pulled pork to a family party the next day. I did my research and ended up going the following route:
Went to the omish market to pick up the best pork butt that i could find locally... they have amazing meats
Decided to go with the Chris Lilly Injection and Dry Rub... This was a last minute decision to make the pb for the party, so the pb only marinated with the injection and rub for about 2 hrs before it went into the smoker. Also, like i did with my ribs, i decided to use yellow mustard to rub down the pb before i put the dry rub on.
I was using my master forge 33' electric smoker.... set to 230 degrees and smoked the pork butt for 12 hours. I was spraying the shoulder with a Capt. Morgan (1/4) and Apple Juice (3/4 cup) spray every hour or so, until the IT hit 165. Once it hit 165 I foiled the heck out of it, just after really spraying it good with the spray. Finished smoking the pb until it hit a IT of 210 (slept through my alarm), then put it into a cooler, wrapped in towels, for 2 hrs and then pulled. It pulled so easily and tasted so good.. i ended up concocting my own finishing sauce, i first tried and felt that the SoFlaQuer FS was way to vinegary for our taste and took away from the flavor of the pulled pork.... it came out delicious... I think that i am going to make this again for family get together this weekend and then make a couple of pork butts some of the Buffalo Sauce Injected Wings for a larger party 30plus people at the end of the month.
OH i forgot to mention i was using a cherry and hickory wood combo.... gave very nice flavor.
Went to the omish market to pick up the best pork butt that i could find locally... they have amazing meats
Decided to go with the Chris Lilly Injection and Dry Rub... This was a last minute decision to make the pb for the party, so the pb only marinated with the injection and rub for about 2 hrs before it went into the smoker. Also, like i did with my ribs, i decided to use yellow mustard to rub down the pb before i put the dry rub on.
I was using my master forge 33' electric smoker.... set to 230 degrees and smoked the pork butt for 12 hours. I was spraying the shoulder with a Capt. Morgan (1/4) and Apple Juice (3/4 cup) spray every hour or so, until the IT hit 165. Once it hit 165 I foiled the heck out of it, just after really spraying it good with the spray. Finished smoking the pb until it hit a IT of 210 (slept through my alarm), then put it into a cooler, wrapped in towels, for 2 hrs and then pulled. It pulled so easily and tasted so good.. i ended up concocting my own finishing sauce, i first tried and felt that the SoFlaQuer FS was way to vinegary for our taste and took away from the flavor of the pulled pork.... it came out delicious... I think that i am going to make this again for family get together this weekend and then make a couple of pork butts some of the Buffalo Sauce Injected Wings for a larger party 30plus people at the end of the month.
OH i forgot to mention i was using a cherry and hickory wood combo.... gave very nice flavor.
