Memorial Weekend Pork Butt

[easyridinole]

I started with two butts injected with creole butter and then rubbed with Dizzy Dust and CYM.


Into the fridge overnight to rest.


Out of the smoker and into a pan with a splash of apple juice and then back into the smoker to finish.


This is the first one done and it took about 16 hrs. the second one hung at a temp of about 162 for a few more hours and took 24 hrs to reach a temp of 185. I am not sure if this is normal but the one never stalled it just kept climbing slowly but surely. :) I have done one before that hung out around 160 for a few hours also.

[Gizmo]

Yah, smoking is not an exact science and each beast seems to be just a little different which is why, it isn't done until it reaches the correct IT and nooooooooo soooooner.

[okeejohn]

Does resting in apple juice make the Pork Butt  juicier?? How often do you have to refill the pan with apple juice?

Okeejohn

[Habanero Smoker]

As the meat comes to rest, it will absorb some the liquid. For myself this more beneficial for briskets then for butts. Butts I shred and add a vaunted vinegar sauce for extra flavor and moistness.

[easyridinole]

I put the apple juice in after the four hours of smoke and never added anymore. I also changed the water bowl at the same time. It turned out really good and everybody liked it. The little that was left over I think I am going to make into a nacho plate. I think it was SmokingDuck that had something posted like that.

Ole