6.4 lb pork butt seasoned with holy gospel and honey hog. Smoked 250 for around 4.5 hours, hit stall around 153ish and then wrapped in foil at 160. Smoked for another 4 hours and pulled at 204. Not as much bark as I wanted, but still flavorful and fall off the bone. Looks dry in second pic but it wasn’t!
by skobayas
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?
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When I wrap my PBs In a foil pan I always have 1” of juice in the pan. Where did all the juice go? That 2nd pic like you said really does look dry. But if you’re happy that’s all it matters! 🤙🏾
It looks fine to me. But all that really matters is if you enjoyed it?