Haven't tried a pork butt yet so I thought I would give one a try this Saturday.
Picked up a 6lb bone-in butt from my local market.
Used Jeff's rub with added cumin and coriander. Wrapped and into the fridge overnight.
Into the offset smoker at 8am
3 hours in. Spritzing with a mix of whiskey, brandy & champagne
8hrs in IT 160 Degrees
Hit a stall at 160 +/- for about an hour
10 hrs in, IT 172 degrees
Shredded
Recap:
r2
Picked up a 6lb bone-in butt from my local market.
Used Jeff's rub with added cumin and coriander. Wrapped and into the fridge overnight.
Into the offset smoker at 8am
3 hours in. Spritzing with a mix of whiskey, brandy & champagne
8hrs in IT 160 Degrees
Hit a stall at 160 +/- for about an hour
10 hrs in, IT 172 degrees
Shredded
Recap:
- 5 - 6 lb pork butt
- Used Jeff's rub with added cumin and coriander
- Offset smoker running at approximately 230- 250
- Mesquite hardwood lump charcoal, used most of a bag throughout the smoke for additional fuel as needed
- Started fire at 6am
- Butt in the smoker at 8am
- Spritzing with a mix of whiskey, brandy & champagne
- Thermo-pro TP08 temperature guage
- Hit a stall at 160/ 165 degrees for a round 1 to 2 hours
- Cranked up the smoker to 300 degrees +/- for the last hour or so to get to 200 degrees IT
- Butt took over 11 hours to get to an IT of 200 degrees
- Finally off the smoker and onto a cutting board to shred
- Shredded easily right off the bone
- Using the shredded meat for soft tacos tonight
- Will post pics and let you know how it came out
r2
