Well it's Labour Day on Monday here in New Zealand, so what better way to spend a Sunday than to have a BBQ! Friends are coming round from 4pm with potluck. Once the butt is off the rest of the BBQ will be grilling steaks and sausages.
I will keep this thread updated as the day goes on.. Though most of you will be sleeping!
Yes this is my first time doing a pork butt... it can be hard to come by down here. Most of the time when I see pork shoulder in the shop it will be a picnic or a boned and rolled roast. Finally found a whole fridge full of nice bone-in butts at our local chain supermarket.
Trimmed the fat, oiled it down a bit and gave it a generous rub of Meathead's Memphis Dust.
I got it on at 6:45am at 250*. I would prefer 225 but I'm finding this hardwood lump hard to keep low with no Guru
. Hopefully 2 water pans will keep things steady.
Oh and I'm using 50/50 Hickory and Cherry wood chips for smoke. Will smoke for the first 2 hours. 16 ounces total, 4 ounces at a time every 30 mins.
Enjoy!!! (I sure hope I do in 10 hours time)