Just finished up my first pork butt tonight. It went extremely well for my first time. It ulled apart very easily and tasted delicious. It was about 7.5 lbs raw and took 9 hours on the smoker with a temperature hovering around 225°. I crutched it with foil at 160° and took it off of the smoker at 196°. I let it rest 30 minutes before pulling.
I used Jeff's finishing sauce recipe after pulling it and I also did a couple of bowls in different barbecue sauces. I used a simple salt, pepper, and brown sugar rub and did not mop it during the smoke. Here are some pictures of the result.
Nick
I used Jeff's finishing sauce recipe after pulling it and I also did a couple of bowls in different barbecue sauces. I used a simple salt, pepper, and brown sugar rub and did not mop it during the smoke. Here are some pictures of the result.
Nick