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First Pork Butt

post #1 of 3
Thread Starter 

Ok, I rubbed it with some Gates Hot N Spicy 48 hours before I started smoking.  Set the smoker at 225 and put it in.  Sprayed it with vinegar/apple cider/ bourbon mix about every 2 hours.  Used a mix of Cherry and Mesquite chips   Internal temp was 183 at 11 hours.  Was going to wrap it in foil for the last 2 hours.   Need advice on what to do after that.  Planning on eating this Easter Sunday afternoon.  Below are a few pic's of this project.


Thanks in advance for any advice.


The Rub

Putting it in

At 5 Hours

At 11 Hours

At 13 Hours

post #2 of 3
Take it to 200*+ and take it out. Let it rest for about an hour and then pull it. If it's already passed 180*, you are probably beyond the stall and don't need to wrap for that. However, I would wrap it and put in 1/2 cup of apple juice for flavor and tenderness.

Good luck with it and post some finished pics, Joe
post #3 of 3
Thread Starter 

Thanks for the help.

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