Salted to dry brine and refrigerated 4 hours. I used Penzey’s BBQ 3000 spice mix with a little more coarse black pepper I have leftover from a brisket cook. I smoked it at 225° in a mix of mesquite (I had some leftover in the hopper that I didn’t feel like cleaning out) and apple pellets. At 170 I wrapped it and moved it to the oven and pulled at 199°, when everything felt probe tender. I pulled it in its own juices from the drip pan. I spritzed with ACV twice, once when I woke up and again when I transferred to the oven.
by AndrewActually
6 Comments
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Forgot to add I rested it for 2 hours wrapped in foil, in a rest bag!
Also editing here: BBQ 3000 is a mix of: salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon and natural smoke flavor
Looks great.
Nice job.
Tis a beaut!
Looks like delicious pulled pork, hope you enjoyed it.
One small advice, the point of a spritz is to moisten the bark and to allow more smoke. Give it more spritzes and you probably shouldn’t have spritz’d before ovening. Only reason I say that is the only benefit you gain is softening the bark but wrapping the butt also does an amount of softening already so you’re not really gaining that much extra benefit other thana bit more vinegar flavor (really nota detectable amount) and I think you’d get a comparable effect to just misting the paper (assuming you used butcher paper) to wrap but with the added benefit of spritzing the paper making it easier to work with,
I love using the pork juices for it’s sauce one fo my favorite things is that delicious combo of pork juice/fat blending with the rub.
The thing I struggle with the most with pork butt is the rest. I’m too impatient. but someday I want to try a long rest on a pork butt to see what it does to the texture.
How many pellets does 19hrs require???