I got a 8 to 9 pound bone-in Boston butt on the MBGS 800 right now (I should’ve weighed it after trimming). I scored the fat cap and rubbed it down with a little Sucklebusters SPG and Hog Waller. I placed it fat cap up and set the temp to 240 F. I have Royal Oak Lump mixed with hickory and apple wood chunks in the hopper. I plan to start spritzing with 50/50 apple cider vinegar and apple juice after three hours. Check to see if the fat has rendered around 165 F and then wrap with butcher paper and place the pork in a pan. Once it reaches 195 F, start checking for tenderness. Rest for an hour to two hours in a cooler. When I pull it, I’m going to try Soflaquer’s finishing sauce on it.
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