I haven't bored you all lately with my normal repetitive smokes but I thought I'd post for my first no foil pork butt. I picked up an 8.5 lbs butt yesterday, put some kosher salt on and wrapped it up to throw in the fridge over night. I pulled it out around noon today, added mustard and my usual Bad Byron's Butt Rub and back into the fridge for a couple more hours. It hit the WSM around 3:50 PM this afternoon and I'm planning on it being done for lunch tomorrow after a brief rest.
One question for the no foil pork butt regulars: How do you rest yours and for how long? Same as a foiled pork butt?
I should mention that I'm aiming for 225°-235° for the whole run.
Trimmed a bit and ready for a dry brine.
Ready for a sleep over in the fridge.
Time to roll smoke!