Sunday Pork Butt

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shrews824

Fire Starter
Original poster
Mar 28, 2017
71
35
Kentucky
Smoked an 8.2 lb. pork butt on my Smokin-It #2 on a cold Sunday here in Kentucky.
Rubbed with a bit of mustard and added a homemade rub (Not dillweed. Just used the shaker.
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Smoked at 225 degrees F with hickory wood chunks.
This butt only took 10 hrs. to hit 195!!!
I have never had one cook that fast.
Wrapped for 1 hr and then pulled.
Turned out pretty good I thought.
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That looks delish! Good job! Do you use a finishing sauce on your pulled butts? Chef jimmy j has a few recipes floating around the boards that are excellent!
 
That looks delish! Good job! Do you use a finishing sauce on your pulled butts? Chef jimmy j has a few recipes floating around the boards that are excellent!
Thanks so much for the compliment. No, I've never used a finishing sauce. I do, however, add some of my drippings to the pulled product. Maybe it's just me, but it seems to keep the leftovers a bit juicier. I'll have to try a finishing sauce sometime. Change it up a bit.
 
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Great deal on LEM Grinders!

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