Small 4 Pound Pork Butt Bone in

[Chett. L]

Seasoned the pork butt with honey hog by meat church and sprinkled some kosher salt.

Smoked temp 215f for around 2 hours until I hit an internal temperature of 160f.

Sprayed it with a little water every hour. Nothing fancy.

Took the pork butt off and wrapped it with two sheets of foil and included the temp probe then back on the smoker.

Took the pork butt off when it hit an internal temperature of 195f

Overall the Pork Butt was not very tender. Nice flavor, can’t complain too much cost was $7.00
Next time going to buy a more quality meat.

 

[jzadski]

I usually start checking by temp and pull when the bone is good and loose.

 

[Chett. L]

I usually start checking by temp and pull when the bone is good and loose.

Hi Joe,

I'll do that next time.

Thank you!

 

[Callahan-que]

Another way to check which works well for boneless cuts is to probe for tenderness. I like to use them long bamboo skewers for this.

 

[Shiz-Nit]

Looking good

 

[ModelMaker]

At 195* you pulled too early. Probe until it feels like pushing through warm butter. I've gone into the middle 200's temps often. A couple hours wrapped in towels in a cooler does wonders.
Ed

 

[SweetHeatBBQnSC]

The best practice that has taken my butt cooks to another level, is putting them in pans 165ish and wrapping with foil. Between 200-205, whenever they probe tender I kill the heat source and leave them in the foil pans (may put them in the oven) for at least an hour. The steaming process makes the meat incredibly tender and moist and the bones slip out easy and clean. Your butt looks good.