Golfer1659
New member
The last pork butts I made were ridiculously moist, like over the top, but delicious.
This time I trimmed ALOT of fat off, I almost seems like the pork butt needs no fat cap.
Fat cap side up. Water tray inside and start at 235 degrees, upped it to 250 degrees which I have in the past. Seems the pork butt can handle the extra heat EASILY, plus it knocks and hour or two off.
Will keep you posted, stalled at 180 degrees. Will report back with photos. No wrap....
This time I trimmed ALOT of fat off, I almost seems like the pork butt needs no fat cap.
Fat cap side up. Water tray inside and start at 235 degrees, upped it to 250 degrees which I have in the past. Seems the pork butt can handle the extra heat EASILY, plus it knocks and hour or two off.
Will keep you posted, stalled at 180 degrees. Will report back with photos. No wrap....