Pork Butt My Way - in progress

[SirPorkaLot]

Which is basically the traditional NC way, with the addition of a top coat of Q-Salt

Start with a typical unmolested (bone-in, not enhanced, no trim) pork butt

A heavy coating of coarse sea salt..

Yes heavy

Then top coat of Q-Salt.

Into the smoker she goes

Now we wait

 

[Blythewood BBQ'er]

Nice man! Can't wait to see it finished!

 

[ShadowDriver]

I'm sure the QSalt addition will be good... I just haven't taken that slight detour from the coarse sea salt.

op2:

 

[SirPorkaLot]

I'm sure the QSalt addition will be good... I just haven't taken that slight detour from the coarse sea salt.

op2:

I’ve been adding the last few times. I do a light coat, cause I don’t want it to be too Peppery.

 

[WilliamKY]

Excellent, John. After reading your tutorial last year I don't do pulled pork any other way.

 

[SirPorkaLot]

4 hour check-in (after the flip)

Added some lamb kababs for dinner

 

[Michigan BBQ Fan]

Looking good. Can't wait fo the next pics.

 

[BillN]

Nice work John, I too am a fan of simple is best when it comes to Butts and Shoulders, letting the pork flavor shine.

 

[SirPorkaLot]

Almost done

 

[Kanco Connection]

Lookin great

 

[LordRiffenstein]

It already has a fantastic color!

 

[Big George's BBQ]

Really nice looking color Any finished Pics

 

[gtr]

Anytime I wonder if I'm getting bored with pulled pork, I eat some and realize I'm not. I simply love that stuff and I guess I always will. As to the Q-salt - it's getting put on a lot of stuff here at casa de gtr!

Are you salting right before it goes in the cooker or is there a little time between?

That's looking fantastic, btw! :hungry: