Butts min/max temp ??


 
I think a temp probe is still helpful and certainly adds some degree of confidence to the newer and even more experienced Q'ers. True, you do have those situations where you need to resort to other method and one can become obsessed with the temp shown on the probe and take much of the fun out of cooking.

At some point experienced cooks may become comfortable measuring pit temp with the palm of their hand and meat doneness by observation and touching, but that's not the majority, ime.

Paul
 
Ive been a Fan of byrons butt rub, I have a big ole jar of that so that usually suffices. Its pretty heavy on the pepper, which works great for the butt. I also use Uncle Ernies rub. Do some searches on other forums as well, if you want some links PM me.
 
I always make rubs and rarely make the same thing twice. Here is one and here is another that I've posted.

During pulling I add splashes of finishing sauce to tie the flavors better. More of this I serve on the side, usually along with a couple others, sweet, savory or one of each depending on how I'm serving the pork. (I rarely make sandwiches.)
 
search for a mustard vinegar sauce, also just a North Carolina sauce. Usually just vinegar, ketchup, water salt and a lil sugar. It goes so well w/ pulled pork.
 
Lot's of good ideas. Just came home with the butt, 4 lbs. the biggest I could find at the grocery store. I wanted around 5 lbs. At Walmart the smallest one 7 lbs, what are you going to do ? thanks john
 
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