Pork Butt (just a little bit of PrOn)

sliding_billy

sliding_billy

somebody shut me the fark up.
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Started the butt (7.5 lbs) at 250 on the pooper in the middle of the night to have it ready for lunch. Pulled it at around 180 internal and cut off the money muscles section so that I could get some sliced and chunks when lunch was ready. Put that part in FTC for about two hours and put what was left wrapped in foil back in the cooker until about 200 internal so I could pull it. Turned out great according to the family, so I will take their word for it.
 

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That looks great! I see so many pulled that look like it is mushy and all just brown. Love being able to see the texture and the coloring!
 
pdiller81173 said:
That looks great! I see so many pulled that look like it is mushy and all just brown. Love being able to see the texture and the coloring!
Click to expand...

I like a pretty loose pull as well. It doesn't hurt that my whole family is opposed to saucing pulled pork. :clap2:
 
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