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SurrealOne 07-14-2013 10:09 PM

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Well, I gotta say that last time I did this, it was a disaster...mainly because I didn't know what the fark I was doing. But according to my wife, family, and friends; I have now redeemed myself of the great pork butt massacre of 2012.

I used the Chris Lilly pork butt rub I found here (thanks guys), 8.5 lb butt, on the smoker at a consistent 280 (grate level), and no injection. Royal Oak lump and a mix of apple and oak for smoke in the firebox. Took it up to 170 and foiled for the remainder. Pulled it at an IT of 205 and confirmed it was done with the bone coming out completely clean. 8 hours later (9 1/2 with resting) and this thing was done. I was shocked, but have learned to never rely on the IT to confirm it being done. Huge thanks for all the resources all of you guys provide. Although I'm sure this doesn't mean the disasters are over, it means that they're on their way out the door.

Thanks for lookin!

cheapbeer 07-14-2013 10:30 PM

Gotta love pulled pork. H
Good eats right there.....

SurrealOne 07-15-2013 12:59 PM

Yup. I've had it for lunch the past two days and it's still awesome. Hopefully I can continue to put out some good stuff and not fall back to the days of disaster so often hahaha.

TroyA65 07-15-2013 01:02 PM

Well Done and Congratz!!:eusa_clap

nucornhusker 07-15-2013 01:17 PM

That looks and sounds good, I haven't cooked a shoulder in a while.

Nut 07-15-2013 01:43 PM

Well, there's this:


Good barbecue comes from experience, and experience, well, that comes from poor barbecue.
Sounds like you are on the way! Don't look back!

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