Rubbed it down last night and put it in the smoker after work today. Applewood chips on 225 for 2 or so hours.

  • TurnItOff_OnAgainOPEnglish
    2·
    2 years ago

    Taste and texture is delicious. As soon as it hit 150 I took it out of the smoker and let it rest. It’s very moist.

    I love doing pork butts, but they take sooo long.

      • TurnItOff_OnAgainOPEnglish
        2·
        2 years ago

        I’ve done a few pork butts. Last one I did was 9lbs. 12 hours. Had to wrap it in foil once it hit 160 to get over the shelf.

        • HappycamperNZEnglish
          1·
          2 years ago

          We think we should have wrapped this one. Beautiful and most when cut but dried really quickly, even after resting for 30 min.

          • TurnItOff_OnAgainOPEnglish
            1·
            2 years ago

            Last one I did I cooked a day early and didn’t pull it til the next day. Was super mouse, but I also wrapped it. The first one I did I didn’t wrap, but it didn’t last more than a day.