Pork butt smoke for pulled pork...

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indaswamp

Epic Pitmaster
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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Early start this morning....thank God for coffee!!! LOL!!! Last of the two butts I bought for 0.88c/# are seasoned up....
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and inda smokehouse for some pulled pork later tonight....
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I trimmed the fat caps off and saved those for sausage. Butts are about 1" thinner so this should speed up the cooking time. Hope to pull them out of the smokehouse around 4-4:30pm....
 
Butts hit 201* at 4pm, forgot to take a pic. I the smokehouse. Wrapped in foil in an ice chest with towels to hold. Pics. when I shred it...
 
Probe test was good, I’m guessing you didn’t just pull on temp? Although you do have carry over temp.
Could have let them cook just a tad longer, but I was under a time crunch. held in Cambro for about an 1.5 hours....held temp over 180*F so the meat did get more tender... some parts near the bone did not pull as easily as I would have liked. Another 30-45 minutes in the smokehouse and they would have pulled perfect I think.
 
Could have let them cook just a tad longer, but I was under a time crunch. held in Cambro for about an 1.5 hours....held temp over 180*F so the meat did get more tender... some parts near the bone did not pull as easily as I would have liked. Another 30-45 minutes in the smokehouse and they would have pulled perfect I think.
Ah yes time, tis’ the enemy of all things. Sounds like you made out good though.
 
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With a sammy like that you don't need any sides. Looks great Keith

Point for sure
Chris
 
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