Originally Posted by tmkshew
Thank you everyone for the suggestions. I've decided to go with Chris Lilly's recipe with a 4-6 lbs pork butt. I know it's not that right size, but it's the only size cut I can get from my local farm.
The only thing that would change should be cooking time right?
I know I have a long way to go, but it looks like I'm in the right place to learn how.
I'm gonna apply the rubs and injections tonight, and throw it on tomorrow morning for the playoff games.
Who do you guys got?
Saints and Colts. Mark it. We (Saints) bring the trophy home.
Pork butts are forgiving. Just keep the temp around 225, allow yourself plenty of time, and enjoy. The butt will hit a plateau around 160, so be patient. It will be ready for pulling at around 195. After the first few hours, spritz with apple juice every 30-45 minutes.
You could try a simple injection...something basic like apple juice.