First Pork Butt

[bubbska]

Ok, I rubbed it with some Gates Hot N Spicy 48 hours before I started smoking.  Set the smoker at 225 and put it in.  Sprayed it with vinegar/apple cider/ bourbon mix about every 2 hours.  Used a mix of Cherry and Mesquite chips   Internal temp was 183 at 11 hours.  Was going to wrap it in foil for the last 2 hours.   Need advice on what to do after that.  Planning on eating this Easter Sunday afternoon.  Below are a few pic's of this project.

Thanks in advance for any advice.

1. Hot N Spicy.jpg

• bubbska
• Mar 26, 2016

The Rub

2. Shoulder at Start.jpg

• bubbska
• Mar 26, 2016

Putting it in

3. Shoulder at 5 Hours.jpeg

• bubbska
• Mar 26, 2016

At 5 Hours

4. Shoulder at 9 Hours.jpg

• bubbska
• Mar 26, 2016

At 11 Hours

5. Shoulder At 11 Hours.jpg

• bubbska
• Mar 26, 2016

At 13 Hours

 

[joe black]

Take it to 200*+ and take it out. Let it rest for about an hour and then pull it. If it's already passed 180*, you are probably beyond the stall and don't need to wrap for that. However, I would wrap it and put in 1/2 cup of apple juice for flavor and tenderness.

Good luck with it and post some finished pics, Joe

 

[bubbska]

Thanks for the help.