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Pork Butt Candy
Georgiaspaniel
Posts: 15
Smoked this gorgeous butt a few days ago. Used pecan wood and cooked at 275 until internal 203 temp - I think around 6 hours. Slathered with dijon mustard and honey, then coated with Honey Hog rub. Loved the bark - bark and tasted like pork candy!
Comments
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Looks delicious. How big was it? 6 hours at that temp seems fast, but obviously it pulled well.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Around 8lbs...I got distracted prepping the butt and had the temp a little to high to start - started high for the first 1 hour or 2 at 325, then I dropped to around 275 for the remainder.
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