Felt the need for some fresh smoked pork and this 5.5# pork butt volunteered for the smoker. Seasoned it up and let it rest overnight. Started the MES at 240 with the AMNPS loaded with hickory pellets. After five hours the IT was 162, removed and foiled. Returned to the MES for another 3.5 hours until the IT reached 199. Pulled it out and let it rest covered for 30 minutes. Results as you can see turned out great. Moist and Tender. Could just make some slices and the remainder was fall apart tender for pulled pork fixins.
Seasoned and ready for the MES
Some leftover snow on the ground
Fresh out of the MES
Slicing the Butt
Close enough to taste
Ready to eat with sauce made for the meat juices
Pulled and ready to package