- Dec 29, 2016
- 7
- 24
Hello everybody
I'm brand new to the forum and this was my very first smoked pork butt. I'm using a master forge electric smoker with hickory wood chips and apple juice in my water pan and sprayer.
The below pic is pic of the rub which was brown sugar salt paprika seasoned pepper and mustard powder that coated liberally over the pork butts.
All in all it soon a little over 11 hours to cook the butts and get them to 195 degrees each.
I added wood chips for the first 5 hours of cooking and sprayed apple juice on the butts for 7 hours.
I fell asleep around the 4 hour mark and woke up at the 7 hour and the butts were sitting around 170 degrees a piece. I'm guessing the meat must of stalled for a bit but I'm not sure how long the stall was due to me falling asleep.
It did how ever take 4 hours to go from 170 to 195. I never wrapped the butts in foil while cooking and always kept the temp at 230.
When I pulled the butts I wrapped the bigger of the two in foil and set it in the oven to rest for 6 hours. I know you're supposed to let them sit to redistribute juices but I took the smaller butt and immediately shredded it cause I couldn't wait to yank the bone out and and shred it with my claws lol it shredded beautifully and melted like butter when I ate it. And the bark was really nice as well and formed great. But I do see the rest is key cause the bigger but that sat for 6 hours was much more moist andstayed moist unlike the smaller one which was immediately shredded and wasn't as moist but was still very good. Please gents I'm open to critique and tips!
The little one which was immediately shredded
I'm brand new to the forum and this was my very first smoked pork butt. I'm using a master forge electric smoker with hickory wood chips and apple juice in my water pan and sprayer.
The below pic is pic of the rub which was brown sugar salt paprika seasoned pepper and mustard powder that coated liberally over the pork butts.
All in all it soon a little over 11 hours to cook the butts and get them to 195 degrees each.
I added wood chips for the first 5 hours of cooking and sprayed apple juice on the butts for 7 hours.
I fell asleep around the 4 hour mark and woke up at the 7 hour and the butts were sitting around 170 degrees a piece. I'm guessing the meat must of stalled for a bit but I'm not sure how long the stall was due to me falling asleep.
It did how ever take 4 hours to go from 170 to 195. I never wrapped the butts in foil while cooking and always kept the temp at 230.
When I pulled the butts I wrapped the bigger of the two in foil and set it in the oven to rest for 6 hours. I know you're supposed to let them sit to redistribute juices but I took the smaller butt and immediately shredded it cause I couldn't wait to yank the bone out and and shred it with my claws lol it shredded beautifully and melted like butter when I ate it. And the bark was really nice as well and formed great. But I do see the rest is key cause the bigger but that sat for 6 hours was much more moist andstayed moist unlike the smaller one which was immediately shredded and wasn't as moist but was still very good. Please gents I'm open to critique and tips!
The little one which was immediately shredded
