Butt suggestions

[czub]

John5757 FTW
No brine
No inject
Rub
Smoke
Wrap (150-160)
Pull (200F)
Rest
Shred/ chop
Eat!

This is it. I used to inject every time but stopped recently and have not noticed any difference.

The only slight adjustment to the above is the temp, I like it around 203-205 but that's easily within a margin of error.

 

[John5757]

This is it. I used to inject every time but stopped recently and have not noticed any difference.

The only slight adjustment to the above is the temp, I like it around 203-205 but that's easily within a margin of error.

I agree, couldn’t really tell a difference in taste but definitely more moist.

 

[John5757]

Here is the recipe I went by. Changed up a little. Wife said it tastes like rib meat.

Competition Style Pork Butt - Smoked BBQ Source

Competition-style pork butt smoked in your backyard. With a flavorful rub, a low and slow cook, you'll have the most tender, juicy, and flavorful bite of pork you can imagine.

www.smokedbbqsource.com

 

[BIKER13]

 

[John5757]

View attachment 6241059

I’ll take #1 with a side of double D’s

 

[BillsCamino]

Kroger starting tomorrow.....

 

[fattboyzz]

I use a rub from Dollar Tree.

It says Memphis on the front. Good stuff for rubbin your butt

 

[webicknell]

Great timing on this thread...
Last Sunday we did a "test" on a back yard cinder block smoker we built
A pork Shoulder, a chicken and a slab of ribs...
Preparing for a whole hog smoke in a few weeks... Will be 55-60 pounds
Our first try at a whole hog.