Did a pork butt the other day for our wedding anniversary. I finally tried the snake method. Which I love BTW. Counterclockwise as directed. Put it on at 8:00am on the nose. The grill maintained a temperature between 225-255 for about 7 hours. The snake was 3/4 around the bowl and rowed in a 2-1 and chunks of apple wood spaced apart. I used spicy brown mustard and some pecan rub. It gave the pork a nice sweet and salty combination. Enough talk, time for photos. Feel free to give honest feedback. I haven't done many pork butts.
Made a drip pan. I actually prefer this to buying the pre made ones.
Yeah....I didn't use the chimney on this one. I placed the cubes under my snake.
Added water pan.
0800 Butt going on.
Time to fire up the redhead Easterner for some sunday breakfast.... Sausage and smoked gouda biscuits.
3 hours in Temp was 158 front, 168 back.
5 hours in... Stalled at 156 front, 176 back...I moved the water pan to the other side after this was taken.
Pulled off at 7 hours and about to be covered to rest for 30 minutes. 175 left, 185 right.
All pulled apart. It wasn't as finely shredded as I wanted but it had a nice smoke ring on it. It wasn't too smokey, a little sweet and salty taste to it, and we devoured it. It was a 3.85 lb. butt. Sorry no plated pics and I forgot to take more pics of the breakfast food.
Thanks for stopping by.