So here is how the first pork butt went down. I brined a 5lb butt in vinegar, apple juice, salt and brown sugar for 2 days. I rinsed off the brine and rubbed it down with emans rub and let it sit in the fridge overnight, 5am this morning I fire up my MES to 220 deg with some mesquite chips. Once the butt hit 165 deg I foiled it and let it ride until it hit 190 deg IT. I then let it rest in a cooler wrapped in a towel for an hour and a half, removed and pulled. The meat was a little tough and dry, the bone did not slide out clean as I understand it should, but for my first shot I think it gives me a good start point. Any criticism and or suggestions are appreciated as it is my sons first birthday in a few weeks and this is what I want to feed the masses at his party. Here are a couple after shots.
For some reason it did not get a nice bark, even before I foiled it.