Had a pretty busy weekend, but managed to cook my first Pork Butt on Sunday. I am new to the whole long cook game, but never shy of trying out new things. I was given a nice 9.8 lb pork shoulder (thanks mom....even at 53 my mom still ensures I have enough to eat...hahaha). So after all the activities on Saturday, and after the family all went to bed, I got started.
Pork Butt
Saturday night I injected the butt with a mixture of 20 oz of Dr. Pepper, 1/4 cup of beef broth, two table spoons of butter, 1/4 cup of bourbon, a couple of dashes of Colden's Screaming Pig Rub. I then spread Dijon mustard on the whole butt and rubbed with a combination of the Colden's Screaming Pig Rub and Jakes Grillin' Coffee Pork Rub. Put in the fridge the rest of the night.
Sunday morning fired up the pellet grill to 225* where it stayed for the entire cook. When stabilized put the butt on the grill cap side down. Sprayed the butt every hour or so with a mixture of Dr. Pepper/Apple Juice and Apple cider vinegar.
After just under 6 hours, butt reached IT of 161*. Sprayed the butt with more of the mixture and double rapped in foil. Back on the smoker.
Butt was perfect when IT hit 203*. Took off the grill, took pork out of foil (saved the remaining juices, and re-foiled with new foil for another 1.5 hours. Total cook time was just at about 13 hours, plus the 1.5 hours to rest.
Pulled the pork....wow, was very very moist, tender as could be, smoke flavor was outstanding, an awesome meal and experience.
I do have to admit, I forgot to take a picture of the pork just after I pulled it for eating. I got to excited eating it because it came out very good. The finished product picture is after being in the fridge. Had sammies again tonight....hmm good!
Pretty excited and can't wait for my next first. Hope these pix did not take up too much space.
Pork Butt
Saturday night I injected the butt with a mixture of 20 oz of Dr. Pepper, 1/4 cup of beef broth, two table spoons of butter, 1/4 cup of bourbon, a couple of dashes of Colden's Screaming Pig Rub. I then spread Dijon mustard on the whole butt and rubbed with a combination of the Colden's Screaming Pig Rub and Jakes Grillin' Coffee Pork Rub. Put in the fridge the rest of the night.
Sunday morning fired up the pellet grill to 225* where it stayed for the entire cook. When stabilized put the butt on the grill cap side down. Sprayed the butt every hour or so with a mixture of Dr. Pepper/Apple Juice and Apple cider vinegar.
After just under 6 hours, butt reached IT of 161*. Sprayed the butt with more of the mixture and double rapped in foil. Back on the smoker.
Butt was perfect when IT hit 203*. Took off the grill, took pork out of foil (saved the remaining juices, and re-foiled with new foil for another 1.5 hours. Total cook time was just at about 13 hours, plus the 1.5 hours to rest.
Pulled the pork....wow, was very very moist, tender as could be, smoke flavor was outstanding, an awesome meal and experience.
I do have to admit, I forgot to take a picture of the pork just after I pulled it for eating. I got to excited eating it because it came out very good. The finished product picture is after being in the fridge. Had sammies again tonight....hmm good!
Pretty excited and can't wait for my next first. Hope these pix did not take up too much space.
