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Pork (Boston) Butt for NC BBQ

post #1 of 3
Thread Starter 

I started with a 9 1/2 lb Pork butt and spread mustard on it to hold the rub. I then applied  Jeff's rub and saran wrapped it overnight.  I came home from work early and prepped the Oklahoma Joe smoker to 235 degrees and loaded that pretty butt on.

 

She smoked for 8 hours until bed time.  I then double foiled it and put it in the over set at 215 for the night. At 0700, I took the butt out of the oven at the perfect puling temp of 201 degrees.  I then wrapped it in a towel and put it in the cooler for 5 hours. It was still too hot to pull without gloves, even after that long.

 

She came out gorgeous and pulled perfectly. I doused it with my special Eastern NC BBQ sauce and it was as good (or better) than Parker's in Wilson.The family loved it and it was time well spent!  Try it; you'll love it!

post #2 of 3
Thread Starter 

YIKES! It went into "Beef". I am sure it was operator error on my part. Does anyone knownhow to move this back to "Pork"

Jeff????????

post #3 of 3

Looks great - nice job except you started celebrating way toooooooooooo Soooooooon   cheers.gif

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