First Pork Butt Cherry Dp Style w/ Q view

[rubrchickenhead]

I woke up, injected a 6 lbs pork butt with about 5 oz of cherry dr. pepper, slathered it in mustard, and coated with Bone Dust rub.

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• rubrchickenhead
• Sep 3, 2012

Here it is right before going on my Weber.

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• rubrchickenhead
• Sep 3, 2012

This is after 3 hrs of smoke. I used mesquite for the first 2 hrs,

and then switched to apple for the rest of the smoke.

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• rubrchickenhead
• Sep 3, 2012

Here it is a little over 4 hrs into the smoke. Starting to get dark.

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• rubrchickenhead
• Sep 3, 2012

After 6 hrs, right before coming off to go into the pan.

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• rubrchickenhead
• Sep 3, 2012

Here it is in the pan, before I added about 3/4" of cherry dr.

pepper, covered in foil, and placed into the oven to finish.

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After 8 hrs total cooking I removed it from oven. Here it is after

I removed the juices from the pan and let it cool before pulling.

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• rubrchickenhead
• Sep 3, 2012

Here it is pulled, and mixed with the finishing sauce.

For my finishing sauce I made something inspired by JJ's Awesome Finishing Sauce and SoFlaQuer's Finishing Sauce. I used some cherry dr. pepper instead of brown sugar because I was feeling creative, and my PP was already sweet from the injection. I would have followed JJ's recipe more closely if I had all the spices. Here's what I did:

Cherry Dr. Pepper Finishing Sauce

1/2 cup cherry dr. pepper, boiled and reduced

1 cup apple cider vinegar

1 Tbs Worcestershire sauce

1/2 Tbs smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp cayenne pepper

1/2 tsp salt

My first pulled pork was a juicy success and the finishing sauce made it even better. I will have to try it without injection to compare, but definitely a good first run at pork butt. Thanks for looking and happy labor day!

 

[forluvofsmoke]

Looks good so far!

Did you check I/T @ 4 hours? I'd be a little concerned about the injected muscle...I don't inject, so I avoid that issue.

Eric

 

[rubrchickenhead]

Looks good so far!

Did you check I/T @ 4 hours? I'd be a little concerned about the injected muscle...I don't inject, so I avoid that issue.

Eric

 I didn't check IT at 4 hrs, but it was 160 after just shy of 6 hrs and this was when I moved it into the pan with foil and placed into the oven to finish. Can't wait . . .

 

[forluvofsmoke]

OK, 160* in 6 hours, with reasonably stable average chamber temps should put it pretty close to 140* in the first 4 hours...should be no problem. Typically, 140-160* is quite a bit slower paced, so no worries here.

Looks like a beauty going into the pan!

Eric

 

[rubrchickenhead]

OK, 160* in 6 hours, with reasonably stable average chamber temps should put it pretty close to 140* in the first 4 hours...should be no problem. Typically, 140-160* is quite a bit slower paced, so no worries here.

Looks like a beauty going into the pan!

Eric

This is my first pork butt, and whereas I usually go for the 220/230* range when smoking I started this at 250* and held it pretty closely in my effort to keep everything food-safe on my first pork butt. Seems to have worked without burning the rub.