Smokin-It User Forum!
Recipes => Pork => Topic started by: SamRothstein on May 04, 2021, 07:48:20 PM
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Finished my first pork butt today -overall pleased with the product but will tinker with the recipe on the next one.
8lbs bone in butt, yellow mustard slather, homemade rub (1.5tbs salt, 1.5tbs coarse pepper, 1tsp onion, garlic, paprika, chili powders, Injected with Tony’s creole butter and left overnight in the fridge (no wrap).
Put in the 3D at 3am with about 5oz of cherry/apple at 250. Wrapped at 160 internal around 930, pulled at 215 and wrapped in a towel to rest in the cool for almost two hours.
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Looks like it turned out nicely! Good job.
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Excellent job! Congrats on the cook!
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Looks like it turned out nicely! Good job.
Excellent job! Congrats on the cook!
Thanks guys!
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A beauty! Why no wrap? I'm just curious because I usually plastic wrap mine and then bag it when rubbed. Maybe I shouldn't?
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I don't wrap, just turn smoker down to 140 and let it go for 1-3 hours leaving the butt in the smoker. No wrap, no cooler.
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A beauty! Why no wrap? I'm just curious because I usually plastic wrap mine and then bag it when rubbed. Maybe I shouldn't?
Thanks!
Masthead says the wrap doesn’t help to add flavor, so I skipped it. Doubt it hinders anything, but I might give it a shot next time.
I don't wrap, just turn smoker down to 140 and let it go for 1-3 hours leaving the butt in the smoker. No wrap, no cooler.
I do wrap when it comes out, but have seen lots of folks keep it in an oven or low temp smoker.
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Great job! Experimenting is half the fun.