I haven't smoked pork butt but twice in my life so I thought (with Barb's hankering) that I should give it a go again. Pork butt is actually the pork shoulder and is cut several different ways. I prefer boneless. The reason is a bone can affect temperature readings when cooking. I found a beautiful boneless 6 pounder at Wally World. I did not inject this, but rubbed it all over the night before with KC Sweet n Smokey Rub and then refrigerated it overnight. KC Sweet & Smokey Rub (richhilts.blogspot.com)
I got up early on 'Judgement Day' and fired up the wood pit about 5 a.m. with some hickory lump charcoal and a bit of cherry. This is the mix I used all day.
It takes about 30-45 minutes to stabilize the fire pit and temps. I woke at 4:30 to rain, but the Pork Butt went on the pit about 6 a.m. at 275 degrees.
Cooking time depends on pit temp and size of meat. This size of butt can take 9-12 hours. You should only open the pit to check on meat and wood when needed. Take your cues from the temp gauge. Use these to judge, but spritz meat once an hour for the first 4-5 hours with a mix of cider vinegar/apple juice or water.
When the internal temp reaches 145-150 wrap butt in foil or peach butcher paper and return. Lower pit temp to 250 and cook for another 4 (plus or minus) hours till internal temp is 190-200 degrees. Total cook time today was 11 hours before resting.
Remove butt from pit and rest for an hour. Serve as you like. We sliced some, chunked some, and pulled the rest for leftovers and future OTR meals. Interestingly enough, at about the 9 hour mark a large thunderstorm went through knocking a limb down on the wood pit. It trashed the temp gauge and bent the forward left outer shelf. Damn thing is made of steel though, no major damage.
Hickory/Cherry Smoked Pork Butt w/Charro Beans and Corn o' cob. You can chop or pull this as well
"May you always be surrounded by good friends and better BBQ"
unknown
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