Pork Butt weighed 12lbs 12 oz. After smoking, the finished meat after being pulled weighed 5 lbs 8 oz.... Is that normal for it to lose that much weight in smoking and bone removal?
Smoker controller was set at 270*, so the meat was smoked at 255* as the actual shelf temperature is 15* less than the controller reads. It took 14 hrs to smoke the 12 lb 12 oz butt. At 13 hrs the meat temp was 201*. An hr later at 14 hrs, it was still 201*, so I pulled it and let it sit for another 30 minutes before pulling it. The bone slid out easily and the meat was moist. I did cut off almost all of the fat on the bottom of the butt before applying rub and putting it in the smoker.
I used Mike Mills rub and jj's finishing sauce. I wasn't impressed with either, especially the finishing sauce. On the rub, it's taste only went skin deep. As for jj's finishing sauce, I didn't like it at all the evening I put it on after pulling the pork, but the next day it tasted better atlhough I am not sure I will use it again as I think their has to be a better finishing sauce. Too vinegary for my taste.
The evening it was done and finishing sauce applied, after tasting it, I said I probably won't do another one again. However, since it was better the next day, I will try it again as soon as I can find a different rub and finishing sauce.
Also the next time I do one and get it pulled and the smoker has cooled some, I am going to but it back into a foil pan and put it back in the smoker and smoke it with smoker turned off for approx 30 min to an hr, then taste it and go from there and see if it needs more\ smoke.