(quick disclaimer - a pork butt isn't actually from the, you know, hindquarters of the pig. it's actually a cut from the shoulder. i'm not sure why they call it a butt, but that's the reality we have to live in)
We're hosting our Integrate small group tomorrow evening, and pulled pork is on the menu.
- 2 boneless pork butts, 15 lbs. total weight, trimmed of excess fat and tied w/ butcher's twine
- applied BRITU rub shortly before smoking
Fuel & Smoke Wood
- Kingsford Briquettes
- Hickory Chunks
- Filled ring w/ unlit charcoal
- Ignited \~25 briquettes in chimney starter
- Dumped lit coals near blower and assembled WSM
- 2007-04-29 8:00 - Assembled smoker and set Stoker target temp to 225°.
- 2007-04-29 8:30 - Temp finally came down to target, so I put the butts on.
- 2007-04-29 8:53 - Next time, I'm going to try and light a small group of starter coals with the propane torch instead of using the chimney starter. Either that or I need to make a smaller chimney. Either way, it was a pain tonight to have to wait for the temp to come down to my target.
- 2007-04-30 5:30 - Internal temp was 195°, so I removed the butts, foiled 'em and placed in a cooler to rest.
- 2007-04-30 7:15 - Pulled the pork. Turned out very well - great flavor, plenty of residual moisture. I'd have to say, though, that I greatly preferred the bone-in to the boneless, as it seemed to be a much cleaner cut of meat.