New Year's Pork Butt - My First Share

[crizpynutz]

I've been lurkin, sometimes posting but reading, watching and learning for a little bit and thought I would post my first cook here on the site.  I started with a simple 5.5 lb Boston Pork Butt.  Used a basic rub of paprika, powdered onion, garlic, dried brown sugar, a few herbs, chili powder.  I only spritzed it once with ACV/water mix, it never really dried out a whole lot.  I smoked it fat side up.

I wasn't sure how to post a vid, but the bone pulled out with two fingers completely clean.  To pull just used my hands (with gloves on) to separate the pork.  Feedback from the "eaters" was high praise.  Total time on my Weber 22" was 8 hours with temps around 250 for most of the cook.  I wrapped in foil around the 6 hour mark.  Before pulling I let sit for 15-20 min after removing from the heat.

[JEBIV]

Nothing wrong with that, thanks for sharing

[HoosierKettle]

Looks perfect. Did you wrap it?


Sent from my iPhone using Weber Kettle Club mobile app

[crizpynutz]

Nothing wrong with that, thanks for sharing

Yeah, at about 6 hours in, i doubled wrapped with heavy duty grilling foil.  That is why it has so much fluid/juice in the done pic.  FYI, I slid out the foil and kept all that juice when I pulled it and mixed it in....was awesome.

[Shoestringshop]

Congrats and welcome to the club. Looks good. I use John Henry's old stockyard steak seasoning on mine but I have never smoked a 5Lb Shoulder before. I'm always doing 10Lbs or a little more. I use Apple wood with some Cherry wood to get the flavor I like, what type of wood did you use? With The John Henry's and the Apple wood and Cherry wood it gives a sweet and smoky flavor that my friends and family like.

[crizpynutz]

Congrats and welcome to the club. Looks good. I use John Henry's old stockyard steak seasoning on mine but I have never smoked a 5Lb Shoulder before. I'm always doing 10Lbs or a little more. I use Apple wood with some Cherry wood to get the flavor I like, what type of wood did you use? With The John Henry's and the Apple wood and Cherry wood it gives a sweet and smoky flavor that my friends and family like.

Thank you, I used apple wood.  I'll check out John Henry's too.

[Travis]

Looks damn good from here. Welcome aboard


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[Davescprktl]

Looks like a winner!  Nice cook!

[hawgheaven]

Yup. Nailed it. ALWAYS save the juice, de-fat, and add back into the pull. Nicely done!

[SMOKE FREAK]

Looks like you have done a great job of reading and learning...Excellent!!!