Today's Pork Butt

Discussion in 'Pork' started by notenuftoys, Jun 11, 2016.

  1. notenuftoys

    notenuftoys Newbie

    Being from Texas, we don't really do pork here.  And the places that try don't really do it well.  I've been fortunate to spend a lot of time in North Carolina and there fell in love with pulled pork.  

    Here at home I've only tried a pork butt a couple times, and it was just so-so.  So after killing half a-day yesterday looking up tips on here, I threw one on the Hasty Bake this morning.  

    Here's the gory details:

         Injection:  Nope, none

         Brine:  Nope, none     

         Rub:  Plowboys BBQ Yardbird rub

         Wood:  a little apple wood (because that's all I had) and a lot of pecan wood

         Spritzed w/ an apple juice and apple cider vinegar mix about every hour.

         Cooked over a water bath

    The cook time was pretty quick - 8 pounds took about 10 hours.  The thermometer on my HB (no, I don't know if it's accurate) was consistently around 260-270.  I was afraid it might be dried out, but oh my!!  it was very moist and full of flavor.  I made a vinegar sauce to put over it after it was shredded, but never used it.  Very, very little BBQ sauce was used.  My wife and boys really enjoyed it, and they usually prefer brisket to pork.

    Here's after about an hour: 

    Here's the finished product, a clean bone, and a nice place with my wife's famous German potato salad and homemade coleslaw dressing.  I regret that I have but one stomach to fill.

    lancep and smokeymose like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a beauty for sure!

    Looks absolutely delicious!

  3. hardcookin

    hardcookin Master of the Pit

    Nice smoke...looks like some good eating. Thumbs Up
  4. sauced

    sauced Master of the Pit

    Beautiful!!! Well done and that German Potato salad......nice choice!!!
  5. joe black

    joe black Master of the Pit OTBS Member

    Man, that's a nice looking smoke. The bark is awesome. I like to run at about 250-275* and I find the results to have a better moisture.

    That plate looks wonderful. Love me some German potato salad, Joe. Thumbs Up
  6. lancep

    lancep Master of the Pit

    That would cause me to wish for two stomachs as well. Salad and slaw look amazing as well. Points to you!!
  7. smokeymose

    smokeymose Master of the Pit

    Looks like you nailed it first time!

  8. b-one

    b-one Smoking Guru OTBS Member

    Nice smoke,never knew Texans weren't fans of pork guess it keeps it cheaper for the rest of us!
  9. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice PP! Looks real good.

  10. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great job!!!  The bark is beautiful and the PP looks very moist.  After a smoke like that, I'm guessing you'll be doing more pork butts.


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