Featured Weekday Pork Butts

[duffman]

It is bright and early here in Nebraska and I have the pork butts back on the PitBoss that is running at 230. I put the fat cap down this time. I am planning probing them at the 4 hour mark and then tent them with foil at about the 8 hour mark. Now I just wait and watch.

 

[duffman]

Think about slathering the butts with mustard and then the rub.

Oh yeah, I have been doing that for years. It helps on so many ways.

You can also make your own rub (plenty of recipes on here) a tweak it to your taste.

I have done that a few times. I was looking for something new to try before I remembered I had the Joe's Kansas City run in the cupboard that I had not tried.

 

[Newglide]

Good luck on the cook today. I typically don't put mine in pans until I wrap around 6-8 hours. I put them in pans with a little apple juice wrap them tight and into the oven and I bump the temp up when I put them into the oven. Pleanty of juice and bark

 

[duffman]

Good luck on the cook today. I typically don't put mine in pans until I wrap around 6-8 hours. I put them in pans with a little apple juice wrap them tight and into the oven and I bump the temp up when I put them into the oven. Pleanty of juice and bark

I might try that next time. Before things ended up on the ground on Wednesday it was a pretty easy smoke with the pellet smoker. I have another butt in the freezer and I am watching the local groceries for some sales so I can do this a few more times over the summer and try some different methods.

 

[duffman]

Hot the 4 hour mark and probes the pork butts. They are about where I would expect at this point.

 

[duffman]

A little over 8 hours in and I wrapped the pans and turned the smoker temp up to 260 from 230. Things are looking good so far.

 

[duffman]

The butts hit 205 and 203 at about 10 and a half hours. Even better news I successfully got them from the smoker to a table, then wrapped and resting in the stove! Hope pull them in an hour or so.

Additional I got all the juices in a bowl and into the fridge. Now to see how long that takes to cool so I can skim the fat and mix it into the pulled pork. Does that need to happen right away or should I pull in an hour then add the drippings once they are cooled later this evening?