Pork Butt


 
Gregg, thought this would be another ho-hum butt cook (most all look the same).
and you did not disappoint.











until you posted THIS PHOTO!

DSC04244.jpg


HoleyBallsDude! I can ACTUALLY TASTE that pork! WHOA! VeryNice!!
 
Looks great!

I cook my butts to 205ish on a regular basis. I usually do two big ones in my WSM and I find I need it to get that high to get it the right amount of tender.
 
Jim Lampe said:
Gregg, thought this would be another ho-hum butt cook (most all look the same).
and you did not disappoint.


until you posted THIS PHOTO!


HoleyBallsDude! I can ACTUALLY TASTE that pork! WHOA! VeryNice!!
Click to expand...


Haha, thanks Jim! One of the best parts about foiling at 160 and cooking to 205F is the amount of liquid left in the foil. It's mainly rendered grease mixed with rub and is delicious. Once the pork is shredded, I pour it back over it...That's the reddish orange glaze.

Hey, nobody eats pulled pork and calls it health food...
 
Hamilton Barnes said:
looks great!! How do your NY friends like the southern bbq?
Click to expand...

Believe it or not, we have a handful of good BBQ restaurants including one in my hometown, Syracuse.

My employer is based in Kansas City so whenever I go to HQ I make sure to leave plenty of time for "research."

Truth be told, my friends love it but I don't know if they'd know the difference between good and great BBQ. I'm not even sure where mine lands on that spectrum!
 
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