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Labor Day Pork Butt-Pulled Pork

post #1 of 2
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Yesterday, I attempted my first Pork Butt. It was about a five pound butt that I injected with Cherry Dr. Pepper and liberally rubbed with my own rub. The total cooking time was 8 hours and I let it rest in the cooler wrapped in towels for a couple of hours. It turned out great and my wife said it was the best she ever had.

 

After about 5 hours in the smoker until it reached 165 degree temp.

 

After 3 more hours in the smoker wrapped in foil until it reached 205 degrees and then 2 hours in the igloo cooler.

 

After de-fatting, de-boning and pulling. And just before chowing down.

post #2 of 2

Looking good!

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