My First Pork Butt

[JRAiona]

Cooking my first pork butt today. Using The Renown Mr Brown. I can really use some input.

 

[Robert-R]

Yum. Myself, I'd shred it, put on a bun with some coleslaw on top & input it into my mouth.

 

[JRAiona]

Precisely what I pln to to do. It's at 172 right now.

 

[Angie H.]

You got some great looking bark on that pork JR, it looks really good.

 

[Craig Alumbaugh]

So far looking very good, cant wait to see it pulled

 

[Dustin Dorsey]

Looks awesome! I really like the rub from that recipe. Very simple but good. I even use it on ribs.

 

[JRAiona]

Thanks guys. Another step in my education. I appreciate the input.

 

[Cliff Bartlett]

Love that bark. Will be great, for sure!

 

[JRAiona]

Thanks Cliff. I've learned a lot from this cook and this forum has been an indispensable resource. It's at 189 right now and foiled. I'm thinking to pull it at 195 and allow to rest for about 30 minutes.

 

[Eric Michaud]

Nice job, congrats on your first. Don't be afraid to try different techniques and see what works for you. My preference for butts when time is no issue is target 250 degrees, I like the bark better at that temp. I rarely foil, not a fan of what it does to the bark. When I am around 195 I start checking for tender and don't rely on temp. When a probe slides in easily you are good to go. Most important thing is to have fun with it.

 

[Cliff Bartlett]

I knew it would be good! Outstanding cook JR!

 

[Clint]

Nailed it!

After you've tried it a few times try "a butt rub for Jane" - totally unexpected but I bet you'll like it.