Ok, this is the first time I've cooked a butt, without converting it to sausage first!!
I followed the procedures I read here, including using SoFlaQuer's finishing sauce. Man, have I been missing out! I can't believe moist and tender it was after 9.5 hours in the smoker, and another 2 wrapped in a towel in the cooler. Ok, here's the pics
5.5lbs. butt that was really trimmed up, hardly any fat at all on the outside, I normally get the packers at Sam's for sausage, but just picked up one at HEB for this. I tied it up, just in case it was as tender as you guy's have been saying. ( and it was, would have fell to pieces)
Ok, now I have it rubbed down with the BBQ seasoning that I like:
After 6.5 hours in the MES at 225 degrees, it was at 165. Notice the bone already pulling away.
Another 3 hours, double wrapped in foil, it was up to 195. I then took it out, wrapped it in a couple of old towels and tossed it in the cooler for another 2 hours. It came out looking like this:
Once I cut the string, it just fell apart. I couldn't believe how juicy it was. Put some gloves on, and started to pull...
And here is my first pulled pork sammy, complete with coleslaw. Thanks for th info guy's, it turned out great.
Dave
5.5lbs. butt that was really trimmed up, hardly any fat at all on the outside, I normally get the packers at Sam's for sausage, but just picked up one at HEB for this. I tied it up, just in case it was as tender as you guy's have been saying. ( and it was, would have fell to pieces)
Ok, now I have it rubbed down with the BBQ seasoning that I like:
After 6.5 hours in the MES at 225 degrees, it was at 165. Notice the bone already pulling away.
Another 3 hours, double wrapped in foil, it was up to 195. I then took it out, wrapped it in a couple of old towels and tossed it in the cooler for another 2 hours. It came out looking like this:
Once I cut the string, it just fell apart. I couldn't believe how juicy it was. Put some gloves on, and started to pull...
And here is my first pulled pork sammy, complete with coleslaw. Thanks for th info guy's, it turned out great.
Dave
