First pork butt

EdGs · Nov 30, 2024

Taking a shot at my first pork butt.

8.3 lbs, using some Weber Honey Garlic, Pork Perfect, and some Rib Rack BBQ Rub, with a heavier use of Famous Daves Rib Rub.

Pit Boss 3 Series Vertical using Pit Boss Competition Blend and Jack Daniels charcoal blend 1:1.

Set at 200°, butt was 46° when put on at 6 am. Now 9 am, its at 111°

Ready for the spitz.

I want to eat at 6 pm, so might have to bump the temp a bit, we will see.

EdGs · Nov 30, 2024

This thing is taking alot longer than planned, 6 hrs. in and only 140° internal. Raised my temp to see if I can get to the stall by 1:30 and get up to 205°-210° ish by 4.

EdGs · Nov 30, 2024

It hung at 140° for a good bit, so I went ahead and wrapped it, and when I stuck my probe back in, it read 157°, so maybe I was on a bone?

7-1/2 hours in and it just hit 165°, but she's wrapped. Gonna let her go a bit and check with the handheld. Shooting to come off at 4:30, we will see.

Edit: It's 3:05 pm, and looking at 193°, so might just make it to 4 pm. I hope that I didn't screw it up wrapping when I did and that it has juice after the rest. Fingers crossed.

3:35 pm, it's 200° off to rest.

sparkyv · Nov 30, 2024

Just made it!
I find the pork butt one of the easiest cut to smoke.

EdGs · Nov 30, 2024

It shredded like butter, and there was about 4 lbs or so of shreds separating the drippings to use on the shreds along with whatever sauce is desired.

sparkyv · Nov 30, 2024

EdGs · Nov 30, 2024

Turned out delicious. I would like a little more zip in the seasoning, so that will take some experimentation.

Very pleased how it turned out.

EdGs · Dec 1, 2024

I made 1-1/2 cups of Better Than Bullion roasted ham base and put it in a pan below the butt to catch drippings before the wrap.

Separated the fat, discarded it, and added the drippings to the shreds and it added a nice smoky taste to the pork. Really didn't need bbq sauce, IMO.

Another plus, it was cheap. Cost less than $15 at BJ's for this 8.3 lb. butt.

Can't wait to do another.