Today’s cook......Pork Butt

[Jim]

An 11 pound pork butt went on my smoker at 6:15 this morning. At 161° i will wrap it and let it go until it reaches 203°.

Temp of smoker 225°
Pellets - PitBoss competition blend (not a fan)

 

[Jim]

4 hours in......

Finished and pulled!

I was happy with the results!

 

[eeshaw]

How many hours in total?

 

[Jim]

11 hours and then 1 hour rest. I should of started an hour earlier. Everyone was hangry by that time.

 

[bcbouy]

i just did my first pastrami last week.i was seriously craving a rueben so what the heck.we aquired 60 lbs of brisket a while back.should have taken a pic or 2.anyways,i have 10 lbs. worth now.turned out much better than i expected it to for my first try.next time a little less smoke,but when i tried it after the final rest i thought i bit into a chunk of butter.

 

[Jim]

Great to hear, my pastrami was an epic fail. Enough salt to kill a horse. I want to try it again.


Sent from my iPhone using Tapatalk

 

[bcbouy]

i brined mine for 10 days and thought it might be a little salty so i soaked it in water overnight.perfect.