Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it.
Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church.
After the smoker reached 225° it was time to put the butt on. I used hickory and cherry mixed.
After 2 hours I spritzed with apple juice every hour.
About 6 hours in IT was 158° and stalled out
At that time I threw it in an aluminum pan and fouled the top. Didnt get a pic but yall know what foil looks like. If not use your imagination.
After 5ish hours the IT was 203° and my probe test went in like butter. I took it out of the pan and double wrapped in foil and put into cooler with towels for about an hour and a half. Saved my pan juices for later in a jar in the fridge so fat could separate from juice.
Pulled it
After I pulled I mixed in a couple tsp of the pork juice I saved and a dash of rub and tossed it all together.
Some chips and tater salad and it was time to eat
Vac sealed leftovers sunday after round 2 of pulled pork sandwiches after church. Here is the jar of separated pork juice. Scrapped off the fat and added a couple tsp of the pork "jelly" to each bag. This help keep pork moist when reheated for another meal.
Think I'm gonna use the leftovers for an upcoming Brunswick Stew
Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church.
After the smoker reached 225° it was time to put the butt on. I used hickory and cherry mixed.
After 2 hours I spritzed with apple juice every hour.
About 6 hours in IT was 158° and stalled out
At that time I threw it in an aluminum pan and fouled the top. Didnt get a pic but yall know what foil looks like. If not use your imagination.
After 5ish hours the IT was 203° and my probe test went in like butter. I took it out of the pan and double wrapped in foil and put into cooler with towels for about an hour and a half. Saved my pan juices for later in a jar in the fridge so fat could separate from juice.
Pulled it
After I pulled I mixed in a couple tsp of the pork juice I saved and a dash of rub and tossed it all together.
Some chips and tater salad and it was time to eat
Vac sealed leftovers sunday after round 2 of pulled pork sandwiches after church. Here is the jar of separated pork juice. Scrapped off the fat and added a couple tsp of the pork "jelly" to each bag. This help keep pork moist when reheated for another meal.
Think I'm gonna use the leftovers for an upcoming Brunswick Stew
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