Well folks, it has been almost 3 months since the last Pork Butt and we were running real low in the freezer. So, I pulled our last one from the 2 pack I bought from Sam's out to defrost on Sunday. It was ready to brine with Cabelas's Pecan and Honey Rub after slathering it with yellow mustard. No injection this time as I am going to spray it with apple juice every hour during the last several hours.
Here it is brined and ready to go in the fridge. Along with daddy's little helper - Gentleman Jack on ice...
And onto the grill @235 with pecan Lumber Jack Pellets approximately 9am Wednesday morning.
3 hours later @ Noon
Another at the 6 hour mark - 3pm
Here it is at the 9 hour mark @205 IT resting, the ends were soft butter probed but the middle was not quite there yet. But, I pulled it anyway.
Not much different after resting for a half hour, but here it is anyway.
The bone came out clean. Another one of daddy's little helpers from the freezer, ohhh sooo good.
And pulled with the bear claws.
And the plated money shot! Sue did the twice baked taters and fresh asparagus with meyer lemon olive oil. And if you haven't figured it out yet we both love to cook and really enjoy cooking together now that we have a bigger kitchen.
I should have left the Butt on longer, but it was past dinner time and it still needed to rest . It was 7.5 lbs versus the last one was 10 pounds, same cook time but it must have been more connective tissue in the middle.
What say you all about leaving it? Will the ends that were soft butter to probe have turned to mush if I left it longer or not?
All in all it was still a great meal!
Thanks for lookin'
Stay healthy and stay safe!!!
John
Here it is brined and ready to go in the fridge. Along with daddy's little helper - Gentleman Jack on ice...
And onto the grill @235 with pecan Lumber Jack Pellets approximately 9am Wednesday morning.
3 hours later @ Noon
Another at the 6 hour mark - 3pm
Here it is at the 9 hour mark @205 IT resting, the ends were soft butter probed but the middle was not quite there yet. But, I pulled it anyway.
Not much different after resting for a half hour, but here it is anyway.
The bone came out clean. Another one of daddy's little helpers from the freezer, ohhh sooo good.
And pulled with the bear claws.
And the plated money shot! Sue did the twice baked taters and fresh asparagus with meyer lemon olive oil. And if you haven't figured it out yet we both love to cook and really enjoy cooking together now that we have a bigger kitchen.
I should have left the Butt on longer, but it was past dinner time and it still needed to rest . It was 7.5 lbs versus the last one was 10 pounds, same cook time but it must have been more connective tissue in the middle.
What say you all about leaving it? Will the ends that were soft butter to probe have turned to mush if I left it longer or not?
All in all it was still a great meal!
Thanks for lookin'
Stay healthy and stay safe!!!
John