First time smoking pork butt! It turned out delicious!
Rubbed down with mustard, and coated with Heath Riles Competition BBQ Rub. Pulled it off the smoker at 205 and wrapped it in foil for an hour before pulling it.
Plenty left to learn with smoking, but I freaking love it.
by LawAbidingKoala
5 Comments
Irben
Looks great. If you don’t already have some, I recommend butcher paper for wrapping over aluminum foil. At least give it a whirl and we which you prefer. Happy smoking!
squanchy_Toss
Looks like you don’t have much to learn to me. I never wrap mine, typically don’t even use a binder. I just season it well and cook it until the bone is about to come out and let it rest. Been smoking them on the side stick smoker for 23 years. Got tired of all the fuss and babysitting a 12 hour smoke. So I got a pellet grill and do it overnight now while I sleep. And honestly it’s just as good as this stick smoker. Go figure. You going to get all kinds of suggestions on here on what you need to do different. But looks like you don’t need to do a damn thing different.
Edit: I do put it in a foil pan cover it with Saran wrap and then a towel for my rest. Typically 2 hours.
You know what you like and and what the taste and texture is like on this butt in my book 195 to 205 is done if you are going to wrap should have been wrapped at 150 to 170 so you may have overcooked this one looks really dry in the wrapping should be lots of au jus you already rendered everything before you wrapped and that’s why you wrap to help render fat more quickly and you use tin foil instead of butcher paper to save the au jus
5 Comments
Looks great. If you don’t already have some, I recommend butcher paper for wrapping over aluminum foil. At least give it a whirl and we which you prefer. Happy smoking!
Looks like you don’t have much to learn to me. I never wrap mine, typically don’t even use a binder. I just season it well and cook it until the bone is about to come out and let it rest. Been smoking them on the side stick smoker for 23 years. Got tired of all the fuss and babysitting a 12 hour smoke. So I got a pellet grill and do it overnight now while I sleep. And honestly it’s just as good as this stick smoker. Go figure. You going to get all kinds of suggestions on here on what you need to do different. But looks like you don’t need to do a damn thing different.
Edit: I do put it in a foil pan cover it with Saran wrap and then a towel for my rest. Typically 2 hours.
https://preview.redd.it/8tuweckdc70f1.png?width=1080&format=png&auto=webp&s=fc095eff0047480f35c909c73d54b02e66dd4c72
You know what you like and and what the taste and texture is like on this butt in my book 195 to 205 is done if you are going to wrap should have been wrapped at 150 to 170 so you may have overcooked this one looks really dry in the wrapping should be lots of au jus you already rendered everything before you wrapped and that’s why you wrap to help render fat more quickly and you use tin foil instead of butcher paper to save the au jus
Looks like you did a great job!
Did you score it? That’s awesome!