Smokin’ a pork butt

Haven’t done a pork butt in a long time so I’m due! This one is a bone in weighing in at about 2 3/4lbs.
Out of the fridge and rubbed about an hour before.


Got to use my new tool to chop some oak chunks for smoke. About a third went into water to soak.



Meat went in at 10:30a.

 

Added wood chunks every so often to keep the smoke up.




At about 2:30 my charcoal was getting weak so I had to light more. Internal temp was about 155-160.



Every hour to hour and a half, it gets a pat of butter on top.

 

Back to ideal temp. Had to add some water to the tray as well.

 

Just hit 170.

 

That bone oughta slide out of there easily.

 

Meat temp stalled a little on me so I decided to wrap.


Brown sugar and butter.


If you all could only smell/taste...


Sooo juicy! Yum!

That crust/bark is the bomb! We will need to get more of that rub.

That concludes this episode of smoking pork butts.. you have to take my word on how fantastic it turned out! Now about that pie...

 

I used that same rub, boy is it good!

 

This thread is the bomb!!!!
Very nice!!!!

+