Pork butt 1/2 weekend smoke

[DEERMAKER]

Im getting a 1/2 butt ready to smoke long and slow after 1/2 day rest in frig
Chilerelleno's help and recipe is leading the way here! Thanks again all the help!
Keep you posted.

 

[02ebz06]

Lookin' forward to the results...

 

[SmokingUPnorth]

Looks like a good start!

 

[JLeonard]

Looking good, I'm in for the ride.

Jim

 

[normanaj]

In for the finish.

 

[DRKsmoking]

Looks good , watching. and you can't go wrong with Johns help.

I also just stuck one in a bucket of peach and lemon juice for the night
Smoke tomorrow, now that I have a path to the Smokers Shed.

David

 

[jcam222]

Looking good so far. In for the finish.....

 

[DEERMAKER]

Looks good , watching. and you can't go wrong with Johns help.

I also just stuck one in a bucket of peach and lemon juice for the night
Smoke tomorrow, now that I have a path to the Smokers Shed.

David

That flavor mix has my interest haha

 

[DRKsmoking]

That flavor mix has my interest haha

Just trying something different. ^ cups of strong peach juice and 4 tablespoons of " Real lemon" juice
Soak for the night and smoke tomorrow , not sure of the rub base yet. Might use some lemon salt plus pepper etc.

And sorry I do not mean to take away from your post that I am following

David

 

[DEERMAKER]

Just trying something different. ^ cups of strong peach juice and 4 tablespoons of " Real lemon" juice
Soak for the night and smoke tomorrow , not sure of the rub base yet. Might use some lemon salt plus pepper etc.

And sorry I do not mean to take away from your post that I am following

David

Be sure let us know your take on the outcome !

 

[Fueling Around]

Focus.
Your are on a path chosen. Get it smoked and pulled. I'm a big fan of smoking to the stall at roughly 170° then into a foil pan, wrap and finish in the oven at 300° Collecting the meat and fat juice is a must to add back into the pulled meat.
I have 15# of pork butt in the fridge and was planning to grind all of it. You inspired me to take off a piece for pulled pork for next week.

 

[DEERMAKER]

Focus.
Your are on a path chosen. Get it smoked and pulled. I'm a big fan of smoking to the stall at roughly 170° then into a foil pan, wrap and finish in the oven at 300° Collecting the meat and fat juice is a must to add back into the pulled meat.
I have 15# of pork butt in the fridge and was planning to grind all of it. You inspired me to take off a piece for pulled pork for next week.

 

[DEERMAKER]

So I finished smoke

Focus.
Your are on a path chosen. Get it smoked and pulled. I'm a big fan of smoking to the stall at roughly 170° then into a foil pan, wrap and finish in the oven at 300° Collecting the meat and fat juice is a must to add back into the pulled meat.
I have 15# of pork butt in the fridge and was planning to grind all of it. You inspired me to take off a piece for pulled pork for next week.

Finished it! 12 hrs later at 195-
Yanked it, wrapped in foil and put in freezer grocery bag. Opened it up 4 hrs later. Still warm lol. Omg crazy smell nice dense and crisp outer shell. Not overly smoked it just fell apart super juicy and tender Used the tray with apple pellets that i will soon hopefully be using in my larger mailbox addition smoker
My dad mom and sis stopped by. Took lots home lol. Reason to make another. Love this forum and the guys in it. TY
Don