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Pork butt last Sunday

post #1 of 3
Thread Starter 


Well this is hour in with pablano pepper

 just in

tbs. Apple, hickory, and later alittle pecan and peach.


not good pic and didn't pull apart good either, but it was still a killer, used blues hog an juices from butt. 9 hrs. total. 6 smoke and 3 covered tight. Did not start early enough to let rest as have done before. On at 9 and off at six and my boy was hungry so what the heck. Just us. Temps went down couple times. Had lots to do 'round the place got 17 acres. Forgot to take pic before put in foil. Got ribs and cicky thighs this weekend for fathers day and smoked eggs to be deviled. Thanks.

post #2 of 3

Hi Dave. 


It looks good from here!  You say it didn't pull easy?  What was the internal temperature of the butt when you took it off the smoker?  If the IT didn't get at or near 200*, that could explain why it was still a bit tough.  And its always good when you can build rest time into your total plan...they continue to tenderize the longer they rest.


Still and all, it looks tasty!  And it will only get better next time...



post #3 of 3

Looks good, but if it didn't pull apart very well, it just needed some more time on the cooker.  Blade bone should wiggle out easily when done.  rest had nothing to do with the pull.  As long as you enjoyed, thats all that matters.

Happy smoking!

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