Pork butt on new pro 22

[larrym]

Trying first long smoke on new 22. Outside temp around freezing , smoker temp is holding well around 225. After 9.5 hours, internal is 175 and 173 with 2 probes, IBBQ 4T. Dusted some more seasoning and spritzed with apple juice. Will pull at 200, wrap in foil, towel and drop in cooler for 2 hours.

 

[Gonna Smoke]

Well alrighty, I'm in...

 

[schlotz]

Sounds like a good plan. I'm in too....

 

[JckDanls 07]

Sounds good, all BUT .. You want to make sure it's probe tender everywhere ... 200 IT doesn't mean that it's done... it's a just a reference point... Using your probe stick it in all over and see if it slides in and out with no resistence.. That's when it's done and ready for the cooler ride...

 

[larrym]

Sounds good, all BUT .. You want to make sure it's probe tender everywhere ... 200 IT doesn't mean that it's done... it's a just a reference point... Using your probe stick it in all over and see if it slides in and out with no resistence.. That's when it's done and ready for the cooler ride...

So I pulled and bottom almost came off. I got it wrapped and let sit 2 hours. Just finished pulling it.

 

[driedstick]

Very nice,,,, Looks great

 

[Gonna Smoke]

Heck yeah!

 

[912smoker]

Looks like success to me! Nice cook Larry but how did you like the flavor?

Keith

 

[larrym]

Looks like success to me! Nice cook Larry but how did you like the flavor?

Keith

Flavor was good. We use creole seasoning and brown sugar for rub. Texture was a little soft for me but wife said perfect for her.