Smoked Pork (10 lb. Pork Butt from RD)

[gregbooras]

Since I did not brine the butt, I noticed that the pork seem like it needed more salt in the taste.

Next time (if I don't brine the butt) I will add 1/4 cup of salt into my injection.

Greg

 

[BedouinBob]

 

 

[elkins20]

Nice and juicy looking, Bet it tasted really good.

 

[SuperDave]

Took mine out of the freezer today and on tap for Sunday dinner. 

 

[gregbooras]

Took mine out of the freezer today and on tap for Sunday dinner.

Dave,

I am traveling on Sunday, how about Saturday

Greg

 

[JSRFrench]

Not really into pulled pork but love sliced pork PoBoys the next day. Generally just carve slices for dinner.
Brined this 9.4 lb. for 24 hours, dry rub & sat for 4 hours. Temp set on 225* for 10 hours. I live in Louisiana & have much access to pecan limbs which I cut at 1 1/2" thickness across the limb.
This 1 pretty much turned out like all the rest, fork tender & juicy. Probably have smoked 25 in the past 2 years.

 

[DivotMaker]

This 1 pretty much turned out like all the rest, fork tender & juicy. Probably have smoked 25 in the past 2 years.

You just hit the nail on the head about why I love these smokers!  Hard to beat consistent results, every time!  Not that you can't do that with traditional smokers, but it sure takes a lot more work!

 

[BedouinBob]

Nice looking meal French! Are those grits I see?

 

[elkins20]

Hey French, That is a really nice looking butt, with great bark. What was the IT when you pulled it?

 

[gregbooras]

Not really into pulled pork but love sliced pork PoBoys the next day. Generally just carve slices for dinner.
Brined this 9.4 lb. for 24 hours, dry rub & sat for 4 hours. Temp set on 225* for 10 hours. I live in Louisiana & have much access to pecan limbs which I cut at 1 1/2" thickness across the limb.
This 1 pretty much turned out like all the rest, fork tender & juicy. Probably have smoked 25 in the past 2 years.

French,

Excellent looking meal!

Greg