Small Pork Butt

[heavymoose]

My in-laws have a meat share, they are getting more than they can use and keep hooking us up. This is a 2.4# pork butt. Looks like the butcher just cut the butt up into thirds. This is perfect for today since it will just be the two of us eating. I trimmed it up and then seasoned with Killer Hogs AP and Rudy's. I put it on at 250 for an hour and then knocked it down to 225.

Took about 3 hours at 225 to get to 160. I pulled the butt and wrapped it with a little more Rudy's rub and apple cider vinegar. Now the plan is to take it to 195.

 

[JLeonard]

Sounds like a good plan. And I like the cooking area you got there.
Jim

 

[normanaj]

Its just two of us here also so I do a lot of small cuts.

Wish the weather was more cooperative this weekend.If the rain stops I may throw on a little 1.5lb pork tenderloin later.The MES has been looking all sad and lonely this weekend.

 

[Colin1230]

I like finding smaller cuts, it lets me cook more. Nice set up you have there Moose.

 

[smokerjim]

Sounds like ya got it under control, enjoy!

 

[thirdeye]

It's like a thick pork steak, it will be great. You are right on the wrap step for maybe an hour, then you can return to the pit naked to re-set the bark or to glaze.

 

[heavymoose]

I pulled it just under 200 and then let it rest for 45 minutes. Turned out really good. Just moved to the Carolinas, mustard sauce is really good!