first pork butt. delicious

[porkies swine]

Had the first 10 lb pork butt out of the #3 tonight and wow that couldve been the best pulled pork i have ever had.  I used the brine recipie located in the pork section.  One thing i did a little different is i left the fat cap on.. i did slice underneath the fat cap except for the back 10% of it which made it more of a flap, but i just couldnt bring myself to get rid of it. thought process was than the  brine would be able to get to the meat below the cap better and did not have to sacrafice the cap.  washed off the brine, patted it dry, covered in mustard and famous daves rib rub and into the smoker it went.  I set the auber to a half hour at 140, than the remander of the time at 225 until internal temp reached 199.  Well it hit 195 finally 27 HOURS later lol but WOW it was tender, juicy and was no doubt the best pulled pork i have ever eaten. 2.7 hours per pound did seem long but if they all come out like that 2.7 hours per pound is well worth it.

 

[DivotMaker]

Got any pics, Garrett?

Fat cap is a matter of choice, on a butt.  Personally, I trim almost all of it off, since there is so much internal fat in a butt.  That way, you get better brine penetration and bark on an almost fat-free exterior...but that's just the way I do it. 

One thing I would recommend, to decrease cook time a bit, is to smoke at 235-240.  You won't notice any difference in the final results, except it won't take as long!  Also, anywhere between 190 and 195 is plenty for a butt.  It will be tender and moist, and fully-cooked.  I seldom go longer than 1 - 1.5 hrs per pound on Boston butts.

Curious...was this a bone-in Boston butt, a boneless Boston, or a picnic roast?  That, too, makes a difference on time.

 

[porkies swine]

It was a bone in Boston butt or at least thats what he sold it to me as.  Maybe i will try a higher temp next time than and see what happens. thanks for the input

 

[mizzoufan]

As long as your time/lb is fairly consistent, you can plan around it but 2.7/lb does seem a bit long.  My #2 usually runs right at 2 hours per lb so I just throw butts on before I go to bed and they're ready to pull late morning.  Sometimes I can't have pulled pork for lunch because they run till noonish and need their rest time after that, but generally I can.  One of these days the battery in my Maverick is going to die and it'll be 6pm when I suddenly go "oh damn, the maverick hasn't beeped yet" LOL

 

[elkins20]

Hey Garrett, That is some good looking pulled pork. Looks nice and juicy. Also welcome from Kansas City, go Royals.

 

[DivotMaker]

Garrett, that's a really light-colored bark for Famous Dave's RR.  Mine usually come out much darker.  Good reason to up the temp to 235.

 

[porkies swine]

sounds good to me next time i will try her at 235.  can definently tell a difference in the pictures there.