For my first pork butt, I dry brined (SPG, ginger powder and brown sugar) for roughly 9 hrs and set it overnight at 225 with super smoke for the first 2 hrs. Woke up to an empty hopper and scrambled to refill and get the temp back up (added another 2 hrs). Then placed the pork in a foil tray with more brown sugar and butter. Wrapped the tray and bumped the temp up to 325 until 204 internal/probe tenderness. Came out really moist and flavorful.
by SheepofMaca
2 Comments
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Forgot to add, used smoke paprika in the rub as well.