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First pork butts (with pics)

post #1 of 4
Thread Starter 
Just got my WSM about a week ago and finally completed my first big cook. Having a big family dinner on Sunday and decided to cook today and reheat in order to make sure there were no issues and to ensure that I had enough time to get everything done without too much stress. I went with two butts, weighing in at 7 lbs and 7-3/4 lbs. Being my first big cook I tried to go the extra mile and I think I nailed it. I injected the butts the night before with a mix of water, apple juice, sugar, salt and Worcestershire sauce. Then I rubbed them with Memphis Dust and put them in the fridge for the night. I pulled them at 7 this morning and started my fire at about 8. The meat went on about 8:45. The cook went great for most of the day, temps were pretty stable, which was nice. The only real issue was that one of the probes on my almost brand new Maverick died about 8 hours in, so I had to pull the lid a few times to check the temps manually, which I didn't enjoy having to do. I ended up running out of fuel about 9pm with the temps about 190, so I just threw them in the oven at 240 for an hour or so until it hit about 201. I gave it an hour to rest in the cooler before tearing it apart, and managed to avoid sneaking a morsel until everything was done. The result is awesome, tender, flavorful meat with great bark and color. My total yield is about 9lbs. I put about 6 aside for Sunday's dinner (figured for about 1/3 lb per person, plus about 50% extra), and the rest will be our meals for the next few days. Now all I have to do is figure out how to reheat it so it isn't ruined, but I think I have that mostly figured out. Below are a few pics from start to finish, unfortunately no pics of the meat on the bbq as one again I was too distracted to remember.









post #2 of 4

Nice work!

post #3 of 4

Looking forward to hearing about the from the family.  Everything looks GREAT!

post #4 of 4

Reheat by putting it in a foil pan, add a thin bbq sauce for moisture, cover with foil and heat in the oven at 250°-275° until hot. For a 9X12X2 pan I would add a cup to a cup and a half of sauce.

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