Jon M in NC
New member
No photos, but here's a video of it. I haven't figured out the whole photobucket thing yet.
http://youtu.be/_55qZUms_ig
Let me be up front and acknowledge the fact that I used cheap store bought rubs and spices. I'm on a budget these days and just couldn't afford to buy all the stuff that goes into making a home made rub. I picked up my butt from BJ's (8.31 lbs) for about $15. I applied my rub/injection around 9pm and set the butt aside in the firdge. Around 2am I got started and set up the cooker. I threw the butt on at 3. After checking the temp a few times, which was around 215-220, I went to bed and woke around 9am to find it around 240. As it drew near noon, the outdoor temp continued to rise into the upper 80's. It was 72 when i started. Just as it was nearly done, at about 1130 (internal temp 193), i had to back a two of the vents down to about 50%. At 1230 it was near 290 and the butt was done (internal 203). I wrapped it in foil and let it rest for an hour or so. When I unwrapped it, the meat was still hot and the bone came clean out. Most of the fat that was left behind was easy to shed and I was quite pleased by this. I was unable to weigh the end result, but I figured it yeilded about 4-5 lbs of pulled pork.
http://youtu.be/_55qZUms_ig
Let me be up front and acknowledge the fact that I used cheap store bought rubs and spices. I'm on a budget these days and just couldn't afford to buy all the stuff that goes into making a home made rub. I picked up my butt from BJ's (8.31 lbs) for about $15. I applied my rub/injection around 9pm and set the butt aside in the firdge. Around 2am I got started and set up the cooker. I threw the butt on at 3. After checking the temp a few times, which was around 215-220, I went to bed and woke around 9am to find it around 240. As it drew near noon, the outdoor temp continued to rise into the upper 80's. It was 72 when i started. Just as it was nearly done, at about 1130 (internal temp 193), i had to back a two of the vents down to about 50%. At 1230 it was near 290 and the butt was done (internal 203). I wrapped it in foil and let it rest for an hour or so. When I unwrapped it, the meat was still hot and the bone came clean out. Most of the fat that was left behind was easy to shed and I was quite pleased by this. I was unable to weigh the end result, but I figured it yeilded about 4-5 lbs of pulled pork.
