Author Topic: Pork butt  (Read 1842 times)

barelfly

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Pork butt
« on: December 22, 2017, 04:24:17 PM »
I smoked a butt for tonight and tomorrow. Brined in the regular pork brine with a few additions I’ve done over time for 24 hours. Then rubbed with mustard and a copy cat Arthur Bryant’s rub I picked up on this site. Put it on at 10pm last night at 220 and pulled just now, 2:15pm. Wrapped and resting until we eat later. Made some potato salad to go along with. A small taste test and wow is this flavorful! Love me some pig!
Jeremy in NM
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Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

TX Gent

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Re: Pork butt
« Reply #1 on: December 22, 2017, 07:46:11 PM »
Looking good barelfly!!!
Enjoy and Happy Holidays!
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

gregbooras

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Re: Pork butt
« Reply #2 on: December 23, 2017, 09:42:02 AM »
Nice bark, looks excellent .
Best Greg