I like my butt rubbed and my pork pulled.
Member since 2009
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Pork Butt cook (for cabin in the mountains trip next weekend)
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Cooking today to take next weekend. Rubbed last night. Found the money muscle to separate later. Started the process this morning at 7am. Fire stabilized at 280* at 7:40am, then 2 chunks Apple and 1 hickory. Let most of that smoke clear before meat on at 8:30am. No deadline so rolling it old skool today. Let's get this Sunday Funday started.
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Nice way to start the day! Hopefully you'll get to partake in some today when it comes off.
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My bet is that it will be gone long before next weekend. Good luckBelleville, Michigan
Just burnin lump in Sumpter -
Almost there. 184*. Still some resistance.I like my butt rubbed and my pork pulled.
Member since 2009 -
Pulled when temp went to 192* yet another portion was still at 186*. Time for a nap in the FTC.I like my butt rubbed and my pork pulled.
Member since 2009 -
All pulled and chopped. As I went through it I noticed that the "white" meat was dryer and tougher than the "dark" meat. The money muscle was super tender and there were pockets of tender juicy moist meat. All in all a good cook but I would have liked to have it pull apart throughout. Either I didn't let it go long enough or I got a leaner cut this time. I had to chop the white leaner section.I like my butt rubbed and my pork pulled.
Member since 2009 -
Great pics! Looks good to me!
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