Been a while since I've posted on here, but I can assure you it hasn't been that long since I've cooked. hehe
Bought a pork butt to cook over the 4th but plans changed and I didn't get to cook it until the 5th. Turned out to be a great day for it! Didn't take many pics this time but what I did looked too good not to share. Smoked with Todd's pit master choice and pecan pellets. Rubbed it down with mustard and a brown sugar base rub with some other seasonings I typically use on all of my meat. Wrapped in plastic to let set overnight. Warmed up the MES analog to 225 range and fired up the AMAZEN pellet tray, placed the butt in around 8:30 am.
3.5 hours in, just inserted the probe and it read 131 F. Spritzing periodically with apple juice and a touch of cider vinegar. That color had me mouthwatering and ready to eat!
Pulled it at 160 roughly to spritz and wrap in foil until finished at 205. Don't have a pic but I can tell you it was fall of the bone looking pretty. Drained the drippings out of the pan, wrapped back in foil and let rest in the oven for a couple hours.
Final product after pulled! Took roughly 8 hours of total cook time and 2 hours rest. Mmmm mm good! I made a finishing sauce similar to JJ's, except with a twist of my own. Apple juice with a bit of cider vinegar, and a splash of Jack Daniel's. Poured it over the pork and mixed it in.. WOW that bold sauce gave it a real good flavor that really brought out the pork.
Got pretty nice approval from mother. She is one who always insists on using bbq sauce, but said she didn't even need it for this stuff. Only my 3rd butt, but I think I'm finally making some headway. That addition of the finishing sauce may have done the trick.
Thanks and Enjoy!