Fathers Day Pork Butt

[mrtgman]

Hey Ya'll. I am going to do a pork butt for fathers day. The plan is to start it tonite around midnight and go real slow. My temp to cook at is 210. Going for a 205 internal temp. I have done this before and it comes out incredible when I smoke it for around 18 hours. The butt is 7 lbs. This time I rubbed it down and injected it with a wet marinade. Something different. It is an Apple Rosemary marinade. Then I dry rubbed it with my own mixture of spices. I am going to use Jack Daniels oak barrel chips. Using a MES 30". Here we go!

The injection / marinade

Wet marinade on the butt

The dry rub on.

 

[savannahsmoker]

I will be looking forward to the finished.

 

[ybfm]

Smoker temp of 210???  Wow....that is low and slow....

  That marinade sounds good!  Keep the pics comin'!!

Rich

 

[austinl]

Smoker temp of 210???  Wow....that is low and slow....

  That marinade sounds good!  Keep the pics comin'!!

Rich

Those temps can get lower.  I've done one brisket at 190 for most of the cook with a stick burner.  I didn't really have a reason to run it that low intentionally; the fire was going nice and steady so I left it alone.

 

[mrtgman]

12:40 am. Just turned on the MES 30" to 210.  Should be up to temp in 30 minutes. Put in the butt then off to bed.

 

[holdem]

Wake up...need a update. 

 

[mrtgman]

Woke around 11am. Love fathers Day! Internal temp is at 160. Raised smoker temp to 220.

 

[mrtgman]

Well at 7pm it finally hit a perfect 205. I had to crank the smoker to 250 around 4pm as it was still at 180. This thing has been smoking for 18 hours. I actually put it on around 1am. It is unbelievably delicious! It is hard to believe that something this good could actually be legal! I love these Jack Daniel Oak Barrel Chips. Nice mellow flavor. Not too smoky like hickory or mesquite. Anyway here are the final pics.