First Long Smoke on My Pro 575
First step: trim and clean the pork butt (8.5 lbs).
Second step: brine the pork butt in original Hawaiian Punch for 24 hours.
Third step: smoke for 6 hours at 225°F until it reaches an internal temperature of 175°F (using pro pellets).
Fourth step: wrap and cook at 250°F for 5 hours, until it hits 205°F.
Fifth step: let it rest for 40 minutes, then shred and enjoy!
Turned out amazing! Great taste, tender with a smoky flavor—there was none left!
by kinghelton
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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I’ve never heard of using Hawaian Punch.
Fun fact, the chemical that makes the red of Hawaiian Punch cannot be removed from carpet. We asked head of maintenance at a casino and he said he can clean just about anything but that.