Well I finally got the nerve to try a pork butt. Started with a 6.7lb butt. I used a recipe that I had previously tried on ribbs, and they turned out good. The recipe is from BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA After an overnight stay in the fridge they were smoked three hrs w/mesquite at a temp of 225*. When the IT reached 165* I wrapped in foil and moved to a 350* oven until the IT reached 180*. Then FTC for about 3 hrs. When removed from the cooler and foil the meat virtually fell apart. I gathered cooking instructions from several of the "pulled" recipes.
For the rub
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
For the mop sauce (optional)
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon salt
(http://usera.imagecave.com/DrtiBird/DBS6/PorkButt2%200409_800x599.JPG)
Congradulations. Looks great. Bet it did not last long.
Congrat's DrtiBird!!! Something tells me this won't be your last Butt. Looks great