Hey guys. Just thought I'd share a little Q with ya. I started with a Pork Butt I bought from the local grocery store. I trimmed all the fat off of it I could. Then I salted it, covered it, and put it in the fridge for about a day and a half. After I took it out of the fridge, I covered it heavy with a Memphis Dust Rub that I added cayenne to. Then it went on the smoker. I have an MES 30 with bluetooth. I also have an AMNPS that I filled with hickory pellets. I lit both ends because I really wanted to get some good smoke flavor. I did not have a water pan, I left the chip tray in but removed the wood chip adder. During the first hour or two, I would add hickory chips to the tray for an added smoke punch. I use the meat temp gauge that came with the smoker and I have had absolutely problems..same with the smoker temp gauge. No problems. Now on my Yoder640, I have to use another gauge..go figure lol. Anyway, I smoked the butt until I got it to the color that I wanted. I believe the internal temp was at 172ish. After that I pulled it out and double wrapped it in foil. I didn't add any liquid or anything like that. Then I put it back in and let it do its thing. I took it out when it hit 208 internal temp. Total cook time was about I let it rest for a few minutes, then I pulled the bone clean out. I shredded it in a bowl and added the liquid from the foil back into it. Wow. It was absolutely delicious. The bark held up really well even though I foil wrapped it. I put this on a potato roll, topped it with some homemade slaw, and I was in Hog heaven. Here are some pics of it before I wrapped it so you can see the bark and color. Then I have some pulled and a piece of the bark.
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2/8/16 at 5:34pm