10#s of Butt'aliciousness

[hsfootballfan66]

That looks so good.  Great job.  I just picked up a couple butts at .99/pound and will be smoking soon.

 

[bgaviator]

How often did you baste it?  You said it was just a mix of apple and orange juice you used?  Did you foil wrap it or tent it at all during the cook?  I'm looking to do my first pulled pork soon.  Yours looks damn good!  

 

[chilerelleno]

I basted it at 4, 6 and 8 hours.
Don't rub or you'll remove your rub/ bark, use big wet dabs to get it nice and wet.
Some use straight apple juice, some other juices or mixes, others use butter or olive oilsome don't vast at all since it can possibly lower temps, increase humidity and slow cooking.
Experiment and see what you like.

I did not crutch (foil) this one, it did stall at 170-175 for a few hours but I let it cook through it without crutching.
I crutched my last one and didn't like what it did to the bark, I had to put it in a very hot oven to harden the bark real quick.
Again, this a personal preference, some do, some don't .
I going to try butcher paper too.

It was damned good.
Hard to beat low- n- slow (220'-225'F) smoked Butt/Brisket cooked till it probes butter soft at 190'-205'F.
G'luck with your smoke!