9.5lb butt Smoked at 200° for about 10 hours then bumped to 220° for about 5 hours. No wrap, no baste, just pure smoke. Let it sit for about an hour in an aluminum tray covered in foil for about an hour. Turned out great. Made some good memories with 2 of my favorite people today
by Electronic_Row7752
11 Comments
Looks pretty good. I like to mist my with apple juice or apple juice apple cider vinegar mix every hour after the 4 hour mark.
Not that you asked for any advice.
“can you shut up?” Lol
OP, do you have a cooler? Letting it rest in a cooler will help break down the fat and the meat will melt like butter in your hands. If possible, try and let it rest 3 to 4 hours in a cooler, I promise you’ll see a huge difference.
My buddy told me about the fat separator for next level juicy pulled pork. Take the fat/juice from the foil you wrapped it in and pour it all into the fat separator. Wait for it to separate a bit and then drip the juice from the bottom of the separator into your pulled pork and mix. Discard the fat grease when done.
It’s the final step, so moist and delicious!
https://a.co/d/6YRh9nS
She’s right. Why in tarnation are you mushing it so much? Chill, dude.
What’s with these black gloves everybody be wearing?
The fact you gave your buddy some meats and your lady had to ask for some meat speaks volumes.
No one’s gonna say anything about the title? “Pork Butt with my best friend and Girlfriend?” C’mon.
When you can pull that shoulder bone out clean you know it’s done. Shred and dose with vinegar heavy BBQ sauce you gonna be in heaven soon.
Awesome. Get a pair of bear claws to make the pulling process easier and faster.
Why are you squeezing another butt like that when your girlfriend’s around? That’s wrong.