Mark_E
TVWBB Super Fan
Still nice out. Third day in a row. This was Wednesday.
Low 27 at dawn. High of 62 again. I had a pork butt in the freezer I was saving - defrosted the day before. It's a little four-pound deal. I like the little ones - I can't deal with 10 lbs of pork with just me and the missus. What they do at the grocery sometimes is slice a 10 pounder into thirds, they slice it perpendicular with the money muscle, so there's at least a little money in each third. I like the middle third, of course, because it has the most money. So whenever I see one, I buy it. No questions, no pondering. Boom.
There was nothing to trim on this, the fat cap was already thin. I used a mustard binder and a heavy amount of Malcom's THE BBQ RUB. It's great for pulled pork. Lots of brown sugar and other good stuff. Stuck it in the drum again, smoked it with post oak and cherry wood. Put it on mid-morning like around 9 AM. Cooker temp started at 225, but I had it get hotter as the pork heated up. It actually heated up to 300 at one point and I slowed it back down to around 275. When the pork hit 180, I double wrapped it in HD foil. I know some don't wrap, but IMO the bark is too hard if you don't wrap. By this time it was late afternoon and approaching evening, so at five o'clock, armed with my double IPA, I took my post on the rocker out on the front porch, and guarded the house. GET OFF MY LAWN!
When the IT hit 199, I shut the smoker down and just left the butt in there wrapped tight, just like the night before. The IT creeped up to 202, then started to back down.
A few hours later, I took it off. Temp had dropped down to 152. I opened the foil. It fell apart when I tried to place it in the pan. Juicy, tender, all that. It was perfect. Even the missus liked it. No complaints. I pulled it with gloved hands. I think it's easier that way. Wife made homemade cole slaw. I like them on Pepperidge Farm slider buns. Small amount of BBQ sauce in the middle. Cole slaw on top.
Low 27 at dawn. High of 62 again. I had a pork butt in the freezer I was saving - defrosted the day before. It's a little four-pound deal. I like the little ones - I can't deal with 10 lbs of pork with just me and the missus. What they do at the grocery sometimes is slice a 10 pounder into thirds, they slice it perpendicular with the money muscle, so there's at least a little money in each third. I like the middle third, of course, because it has the most money. So whenever I see one, I buy it. No questions, no pondering. Boom.
There was nothing to trim on this, the fat cap was already thin. I used a mustard binder and a heavy amount of Malcom's THE BBQ RUB. It's great for pulled pork. Lots of brown sugar and other good stuff. Stuck it in the drum again, smoked it with post oak and cherry wood. Put it on mid-morning like around 9 AM. Cooker temp started at 225, but I had it get hotter as the pork heated up. It actually heated up to 300 at one point and I slowed it back down to around 275. When the pork hit 180, I double wrapped it in HD foil. I know some don't wrap, but IMO the bark is too hard if you don't wrap. By this time it was late afternoon and approaching evening, so at five o'clock, armed with my double IPA, I took my post on the rocker out on the front porch, and guarded the house. GET OFF MY LAWN!
When the IT hit 199, I shut the smoker down and just left the butt in there wrapped tight, just like the night before. The IT creeped up to 202, then started to back down.
A few hours later, I took it off. Temp had dropped down to 152. I opened the foil. It fell apart when I tried to place it in the pan. Juicy, tender, all that. It was perfect. Even the missus liked it. No complaints. I pulled it with gloved hands. I think it's easier that way. Wife made homemade cole slaw. I like them on Pepperidge Farm slider buns. Small amount of BBQ sauce in the middle. Cole slaw on top.
