- May 2, 2017
- 5
- 27
Looks like there has been a few posts like this one, but here's mine.
Salted and rubbed the butt yesterday around noon, 1am this morning I pulled it out of fridge and put another dusting of rub on (Killer Hogs The BBQ Rub)and started up my Akorn. Took about an hour to settle in good at 250* with a pan of apple juice and apple wood chunks. I used a BBQ Guru to keep the temp so I could go back to sleep. Set my alarm to check internal temp at 6am and it was around 154*. I hit my first stall around 10am at 165* and just let it roll. I initially wanted to get to an internal temp of 205*, but i hit the second stall at 1pm at 195* and waited till about 2:30pm to check internal temps with my hand held temp probe it was reading 200* in a few spots so I decided to pull it off. I double wrapped it in foil with honey, then a towel, and into a pre heated cooler for 2 hours. This thing turned out great. I was going to initially wrap it at an IT of 165*, but after reading here that many got better flavor not wrapping I figured I'd give it a try and I have to say this does not need sauce lol. Thank you to everyone that has posted their experiences that helped out on my first pork butt.
Salted and rubbed the butt yesterday around noon, 1am this morning I pulled it out of fridge and put another dusting of rub on (Killer Hogs The BBQ Rub)and started up my Akorn. Took about an hour to settle in good at 250* with a pan of apple juice and apple wood chunks. I used a BBQ Guru to keep the temp so I could go back to sleep. Set my alarm to check internal temp at 6am and it was around 154*. I hit my first stall around 10am at 165* and just let it roll. I initially wanted to get to an internal temp of 205*, but i hit the second stall at 1pm at 195* and waited till about 2:30pm to check internal temps with my hand held temp probe it was reading 200* in a few spots so I decided to pull it off. I double wrapped it in foil with honey, then a towel, and into a pre heated cooler for 2 hours. This thing turned out great. I was going to initially wrap it at an IT of 165*, but after reading here that many got better flavor not wrapping I figured I'd give it a try and I have to say this does not need sauce lol. Thank you to everyone that has posted their experiences that helped out on my first pork butt.
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