bgross88
12-15-2016, 01:47 PM
Decided to smoke a pork butt last Sunday as the winds died down from Saturday. Fired up the WSM at 7:00, let it come up to temp for about an hour, and threw a 12.5 lb butt on it at 8:00. Outside temp was around 30 or so.
Rubbed it with Lambert's Sweet Rub O'Mine and actually injected this one with a bit of apple juice. I have had a lot of luck with butts, and hadn't injected before, so I thought I'd try something different.
Temps were 265-275 most of the cook and internal temp was 170 by 11:00. It stalled for 3-4 hours--I didn't wrap--and it was only up to 180 around 2:30. I let it ride until 4:00 and it was up to 185. I had to leave Monday morning for a business trip and wanted to be able to clean up the smoker before I left. So I pulled it off the smoker and finished it in the oven from 4:00 to 6:00. Pulled it off at 203 degree internal temp.
Lotsa shrinkage on this butt. As you can see in the pics--it didn't yield a ton of meat after pulling. Overall, I was pretty happy. It was plenty moist, but it didn't have as much flavor as I usually get. I attribute that to being frozen for about 2 months--I usually cook fresh butts.
I forgot to take "before"pics, but here's a few for review. As you can see, the blade pulled clean.
Rubbed it with Lambert's Sweet Rub O'Mine and actually injected this one with a bit of apple juice. I have had a lot of luck with butts, and hadn't injected before, so I thought I'd try something different.
Temps were 265-275 most of the cook and internal temp was 170 by 11:00. It stalled for 3-4 hours--I didn't wrap--and it was only up to 180 around 2:30. I let it ride until 4:00 and it was up to 185. I had to leave Monday morning for a business trip and wanted to be able to clean up the smoker before I left. So I pulled it off the smoker and finished it in the oven from 4:00 to 6:00. Pulled it off at 203 degree internal temp.
Lotsa shrinkage on this butt. As you can see in the pics--it didn't yield a ton of meat after pulling. Overall, I was pretty happy. It was plenty moist, but it didn't have as much flavor as I usually get. I attribute that to being frozen for about 2 months--I usually cook fresh butts.
I forgot to take "before"pics, but here's a few for review. As you can see, the blade pulled clean.