Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: sme1684667 on July 04, 2016, 12:11:00 PM
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Smoking a couple of Boston Butts - 15 lbs total. Did an equilibrium brine for two days. I took the butts out last night, dried them, coated them with mustard, and rubbed them down with a mix of my rib rub and Famous Daves. After resting in the fridge overnight we put them on this morning at 7:00. Cooking at 230 degrees - shooting for a finished temp of 190. It's about 12:00 now and they're up to 150. Will check to see if the bones are loosening when they hit 190, not opening the box until then.
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Remember when it's done it never happened without pictures. ;)
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Sounds like you're set up for success, Steve! 8)
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Couldn't tell in the packing, but one of the butts was much smaller and it finished first. Let the other continue to cook while we ate, then rested it for a few minutes and pulled it. The Auber was dead on set point, only drifting a degree at the most - never saw it come off 230 degrees once it settled in. I added some sauce to my pulled pork, but my wife said it was good with only a few more shakes of the rub mix. This was my best effort to date - very moist and tender pork with a great flavor.
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That pork looks delicious Steve! Looks like you got it all figured out. Great job!