Early morning here, up an at'em gettin dinner started. This is my first attempt at a pork butt so well see how it goes.
3:00am an first pork butt on the smoker
- Thread starter wvsmokey
- Start date
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7:40am update. Had to restoke the fire pretty good, had dropped off to about 175. Pork butt is going rather fast I'm keeping the temp between 220-240 and the butt is already at 170it. Still got a ways to go so maybe the stall will soak up some time. But anyway things are looking good I started spritzing with apple juice/brown sugar mix and the bark is looking great.
Great Looking PB. I did a nine pounder last week and used SoFlaQuer finishing sauce recipe for the first time. Found it on the pork sticky. Made all the difference in the world. If you haven't tried it you should.
Welp just pulled th butt off the smoker at an it of 200. That puts me right at 9 hours for a 7ibs butt. The bark looks fantastic an this will be my first ever pulled pork. I've got it in the cooler to rest untill about 3:00pm the. Out to pull. As to the recommendation of the finishing g sauce I made a batch up last night to have it ready. Can't wait to eat the suspense is gonna be very hard to take. But here's some q-view right before coming off the smoker, as you can see I wiggled the bone a lil and it started to fall out.
I know lots of folks like a sauce....my 2 cents here. Good BBQ....doesnt need a sauce! It's like putting ketchup on a great steak.
Kat
Kat
For the meat I'm using an acurite digital probe from Walmart. And I put a brinkman aftermarket on the lid of the smoker. And I have checked both with boiling water and both are within 5 degrees of being on. So I dunno what happened?
As long as you know they are accurate that's all that counts. I've never been lucky enough to have one go that quick.
Pulled pork is great but I have found that a little finishing sauce puts it over the top. Just don't over do it
Well finally pulled and waiting on my parents to come over for dinner. Did sample quite a bit and it was good, even better with soflaquer's finishing sauce. I believe the finishing sauce is what made it great!
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