I picked up a 6lb butt for the smoker today. Rubbed it down with my modified chipotle version of Jeff's rub and Webers Cajun seasoning (less sodium than Tony's), smoked it at 225 degrees F with hickory/cherry until an internal of 165 degrees F (spritzed with apple juice on the hour), foiled it, added a splash of apple juice and took it on up to 200 degrees F internal for pulling. Took about 9 hours. Man, ain't nothing like a good butt . Here is the q-view!
post #1 of 7
9/2/07 at 9:02pm