Pork Shoulder ala Tony II

[AirCav]

So once again I am trying the pork shoulder recipe from Tony (Divotmaker).

What's different?

I have an 11 pound 5 oz bone in Boston Butt I got my my local butcher shop in Milford, MI
I started the smoke about a 40 minutes ago ago (6PM) so I am allowing 2 hours per pound for tomorrows Labor Day party. My last one was the practice run to get a feel for everything. Dinner is around 5 so I should be OK on time, if it take the 22 hours it will be done at 4, if sooner we'll wrap it until it is time to pull

I'll let everyone know tomorrow (with pictures and crowd reactions) how it all came out

Wish me luck,
Mike

 

[DivotMaker]

Hey Mike, that's one BIG BUTT!  Kudos to your butcher!  You'll see the temp climb fast, but it will stall and take a lot longer than you think.  What temp are you smoking at?

 

[AirCav]

Tony, it is set at 235F

I brined it, smeared it with mustard and put my own pork rub on it. Looking forward to tomorrow!

 

[DivotMaker]

Should be perfectly porkalicious, Mike!!

 

[SconnieQ]

You have learned much from your first butt grasshopper! Calculate on the side of being done in plenty of time, with extra time to wrap and rest, and you will be richly rewarded!

 

[NDKoze]

Just checking in to see how this turned out?