Upon suggestions from some of the more seasoned smokers here, I tried an 8lb pork butt for my second attempt at smoking, after having some pretty good results from my first smoking go-round with chicken. Had it brining overnight (salt, dark brown sugar, allspice) after scoring the fat cap, and woke early the next morning to rinse, pat dry, and add a "jerk seasoning" dry rub - dried minced onions, garlic powder, thyme, allspice, paprika, cayene, red pepper flakes, and dark brown sugar - while the MES was heating up.
And into the MES it goes, to smoke with cherry wood chips, while I do some chores and watch football:
12 hours later, at 205 internal temp, it's done smoking.
The bone came right out, the butt was almost falling apart, with a nice bark on it:
Starting to pull apart:
What 8lb of fully shredded smoked pork butt looks like:
Served with some broccoli slaw and sweet potato chips, this made a fine dinner - the gf approved!
And into the MES it goes, to smoke with cherry wood chips, while I do some chores and watch football:
12 hours later, at 205 internal temp, it's done smoking.
The bone came right out, the butt was almost falling apart, with a nice bark on it:
Starting to pull apart:
What 8lb of fully shredded smoked pork butt looks like:
Served with some broccoli slaw and sweet potato chips, this made a fine dinner - the gf approved!
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