Big Butt Sunday

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SmokeyLee15

Smoke Blower
Original poster
Jan 13, 2021
77
136
Central Ohio
Picked up a Pork Butt from GFS. Tried something new; trimmed the fat cap. Rubbed with my Memphis rub. Smoked at 225 with Hickory and Cherry. Double wrapped at 160 and finished to about 205. I’ll trim the fat cap from now on, didn’t change the flavor that much but made the meat a little more crispy or less mushy. The butt was 10lbs and took about 15hrs. Added some street taco slaw. Delicious!
 

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Picked up a Pork Butt from GFS. Tried something new; trimmed the fat cap. Rubbed with my Memphis rub. Smoked at 225 with Hickory and Cherry. Double wrapped at 160 and finished to about 205. I’ll trim the fat cap from now on, didn’t change the flavor that much but made the meat a little more crispy or less mushy. The butt was 10lbs and took about 15hrs. Added some street taco slaw. Delicious!
I do the same method and works great. The one thing I do a little different is I put the butt in a pan with brown sugar, butter, honey and apple juice. Add brown sugar, butter, honey to the top as well. Then cover pan with heavy duty foil. Bump temp to 300/325 and let it go. Once you wrap or cover you are just cooking so why not bump temp?
 
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