Christmas Butt Roast

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tg pythons

Fire Starter
Original poster
Dec 14, 2013
Decided to change it up a little for Christmas this year. Instead of a big-ass ham, I went for pork butt roast for to make 16 pounds of pulled pork.

I coated the entire outside with yellow mustard (learned that on this site somewhere), then Lawry's Seasoning, then a nice layer of brown sugar, and refrigerated it about 24 hours before it hit the smoker.

I smoked it for 16 hours total in my MES 30 @225.

6pm: Loaded preheated smoker with meat and hickory chips, and the drip pan about 2/3 full of water.

9pm: Added more hickory chips.

12am: Added more hickory chips.

4am: Added more hickory chips. (4am sucked. I was tired and it was below zero outside.)

8am: Added last round of hickory chips and a few cups of water in the drip pan.

10am: Removed the butts from the smoker, wrapped in foil, and placed in a large covered bowl. I also poured the drippings into a metal bowl for later. Then I ate the bark that was stuck to the racks. I think this part is mandatory. The IT was 210 when I pulled it. No idea how long it sat at 210 in the smoker.

11:30am: Unwrapped the butts and pulled the meat, snacking occasionally (often) on bits of the bark. The meat was still very hot to the touch.

Next I took poured the drippings (maybe three cups) into a crock pot, added a tablespoon each of Lawry's, garlic pepper, and homemade crushed cayenne pepper (makes you cough and sneeze whenever you pour it, but it's worth it), and about a half tablespoon of black pepper, and mixed in the pork. I had to use two crock pots!

I also made a KFC clone recipe of slaw to go with it and topped it off with Jimmy J's Razorback Rib Sauce (XXX habernero flavor)
Nice Job!!

Awesome pictures and Great Post!!!

You might want to look into getting an AMNPS for that MES. Puts out perfect smoke for up to 12 hours straight without touching it.

Makes Smoking soooooo easy!!

Thanks for sharing,

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