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Todays Butt w/Q View

post #1 of 6
Thread Starter 
Came across a great deal on a little 5lb bone-in butt for $10.78 at my local grocery store.

Rub it with 2 parts pepper, 1 part salt, 1 part garlic powder, 1 part onion powder, 1 part paprika, and 1/2 part ground red pepper.

Put in on at 275 degrees at 10am. She's been running smooth for 4 hours. She's a beaut so far. Been spritzing every so often with a mix of cider vinager, apple juice, and worchister sauce.

post #2 of 6
Looking good!
post #3 of 6
Thread Starter 
Finished Product

post #4 of 6

Nice Butt. 

post #5 of 6
Thread Starter 
It took about 7 hours total smoking at 275. I have found through experience that the extra 25 degrees adds a little more thickness to the bark, which I love. I also create a half/half sauce that is made up of 1/2 sauce and 1/2 water brought to the verge of boil. After pulling the meat you can either dip your peices in at serving or you can drizzle it over the entire dish of pulled pork. It keeps the meat warm and moist.
post #6 of 6

Marvelous looking you have and the Pull looks nice with the Bark . Did you use a finish sauce :


Helps tenderize it and is a great flavor...


Have fun and . . .

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