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Recipes => Pork => Topic started by: OldeSmoker on July 04, 2021, 07:39:40 PM

Title: Pork Butt for Independence Day
Post by: OldeSmoker on July 04, 2021, 07:39:40 PM

I got in late last night after midnight but wanted some pulled pork for Sunday lunch. I had a 11# pork butt I had just picked up at Sam’s Club. No brine and I didn’t have any rub mixed up and to tired to do so. So I opened it up and seasoned it up with Tony Chachere’s Creole seasoning. Put it in my 3DW with 7.9 ounces of oak and sugar maple at 240 degrees. Checked on it this morning about 8:30 and it was sitting at an IT of 162 degrees. I knew it would’nt be ready by the time church was out and we would get home about 12:30. It was stall time so I turned my 3DW up to 275. When I got home it was through the stall and at 189. I went ahead and kicked the 3DW up to 325 and the high temp alarm went off when it got there. I backed it off to 300 and it finished at 201 about 1:30. I pulled it off the smoker and pulled it and then dressed it with a little apple juice for a touch of sweetness. The pork turned out great, nice and moist and everyone loved it. Another win for Smokin It.

Title: Re: Pork Butt for Independence Day
Post by: old sarge on July 05, 2021, 01:16:37 AM

Good looking butt.

Title: Re: Pork Butt for Independence Day
Post by: barelfly on July 05, 2021, 08:26:16 AM

Sounds great, and good use of the rub!

Title: Re: Pork Butt for Independence Day
Post by: OldeSmoker on July 07, 2021, 08:24:58 PM

Thanks guys!

Title: Re: Pork Butt for Independence Day
Post by: old sarge on July 07, 2021, 09:17:44 PM

Always good to have a smaker that can be manipulated such as cranking up the heat.

Title: Re: Pork Butt for Independence Day
Post by: OldeSmoker on July 09, 2021, 09:29:32 AM

Yes indeed David. It has saved me several times.