I made a BOMB pork butt for Memorial Day and I took a few pictures.
On Sunday night May 24th I trim a little excess fat from the butt – scored the remaining fat cap in a diamond pattern and hit it hard with some Meat Church Honey Hog and Texas Sugar. Butt went into the fridge for overnight dry brining. First pic is that gorgeous seasoned butt sitting in the fridge.
Around 6 AM today – May 25th – Memorial Day – I loaded the Pit Boss up with pellets and started up at a temp of 225.
Around 6:20 the butt hit the smoker:
After about 6 hours internal temp was up to around 140 – here’s a visual of that butt at around that halfway point of the cook:
That scoring gives a nice look! By the way I spritzed around every 30-45 minutes with apple cider vinegar and rotated the butt on the grates.
The rain and thunderstorms hit around 3 but the umbrella did the trick.
Around 4:45 PM the butt hit 165 internal temp – ready for wrapping. I wrapped tightly in foil and cranked the temp up to 375.
At about 6:15 PM the butt was probe tender all over with an internal temp of 205.
I pulled that sucker and after a bit of resting unwrapped to shred it for the feast. Final product:
And DAMN was it good! A 12 hour cook and worth every minute of it!