Smokin-It User Forum!
Recipes => Pork => Topic started by: Golfer1659 on July 14, 2021, 09:12:43 PM
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Doing 2 pork butts for my block party. They are bone in. Total weight before trimming and prep is over 17 pounds.
I plan on trimming the fat cap and doing no wrap until I am ready to pull them. I am going to start probing them at 195+ degrees and judging them to see if I pull at 205 or before.
I will be using 5-6 ounces of Hickory.
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The pork butts
(https://i.postimg.cc/Rh7rrQwn/209202618-346419740348883-3411360995434315862-n.jpg)
I use yellow mustard and just some random rub I picked up for this smoke.....
(https://i.postimg.cc/ZqGDTvbP/197863572-503901374024058-719072014155481865-n.jpg)
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Sounds like a good plan. I traditionally do my butts fat cap down to keep the cleaner side somewhat protected from the direct heat. And the clean side is what gets the rub. Just the way I do it.
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Looking good, enjoy your smoke.
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Sounds like a good plan. I traditionally do my butts fat cap down to keep the cleaner side somewhat protected from the direct heat. And the clean side is what gets the rub. Just the way I do it.
I have always done fat cap up, I like how is melts into the meat after I have trimmed it thin
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Prep is done, they go in at around 9pm........
(https://i.ibb.co/0XtGpWP/210022516-183442270432063-4267909375639080236-n.jpg)(https://i.ibb.co/dtDvwnt/211749089-1452151591798414-5235875350668164925-n-2.jpg)(https://i.ibb.co/NnCMPpM/212608112-360021629164642-5217625287866016844-n.jpg)(https://i.ibb.co/8nyK8P5/215803557-349133923254578-2375718237893535227-n.jpg)
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Excellent! Looks like some great pulled pork coming up!
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The plan and prep looks spot on! Can't wait to see the finished product pics!