TEXAS STYLE BUTT

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bworthy

Meat Mopper
Original poster
May 1, 2014
170
102
Folsom, CA
I thought I would try something different, so found this recipe from Malcom Reed. Texas style pork butt, used 50/50 Kosher salt and CBP instead of my usual modified Jeff’s rub. Smoked at 250° with oak for the smoke for 6 hours, color and bark just right. IT was at 163°, wrapped in butcher paper and back on for about another 4 hours. I have never wrapped my pork butts before, always just let them go! Temp at 203° and probed tender. Let it rest for about 2 hours then pulled. Vacuum sealed for future use, but not before having a few bites! Man, I think this turned out better than any previous attempts. Will be making sandwiches for dinner tonight.
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Butt looks great! I haven't wrapped a butt yet in paper but planning on it next time I do one. Recently did ribs in paper and they were some of the best ones yet! Enjoy the sandwiches!

Edit...paper not foil!
 
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Butt looks great! I haven't wrapped a butt yet in paper but planning on it next time I do one. Recently did ribs in paper and they were some of the best ones yet! Enjoy the sandwiches! Edit...paper not foil!


I'm with you John, I haven't either but for the time it saves I'm thinking of giving wrapping a shot. Might as well, I got a big roll of paper last summer that's just been sitting untouched. If they come out looking like bworthy bworthy 's it'll be fine with me, that looks great, Like! RAY
 
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I tend to wrap after the stall begins with paper. They always are juicy with a decent bark as well.

That does look fine.
 
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The last time I smoked a butt I also tried vac sealing some pulled port. I got to say that is the way to go to have pulled pork at a later time. Taste just like the day I smoked it.

Nice looking butt, now I am in the mood to do a butt myself.
 
The last time I smoked a butt I also tried vac sealing some pulled port. I got to say that is the way to go to have pulled pork at a later time. Taste just like the day I smoked it.

Nice looking butt, now I am in the mood to do a butt myself.
I pretty much always seal some up, makes for a lot of different meals. Love making tacos with the PP.
 
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