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My first Pork Butt

My first pork butt. I smoked @ 250° for around 9 hours. I tried using parchment paper during the stall but it wouldn't move so I re-wrapped in foil.. Not bad... Suggestions?

Also recommendation for Rubs? I been making my own but they either come out too salty, too bland, or too spicy (for everyone else)



Comments

  • dmchicago
    dmchicago Posts: 4,516

    Beautiful.

    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • JohnEggGio
    JohnEggGio Posts: 1,430

    Myself, I don’t wrap butts. I use homemade rubs, too. I use a drip pan to catch those rich, smokey drippings - great to moisten leftovers. Weekend before last I did 3 overnight on my large - they went almost 12 hours, then wrapped in foil and into a cooler for transport to a party - served them about 3 hours after pulling off the egg. They were perfect.

    Maryland, 1 LBGE
  • EggNorth
    EggNorth Posts: 1,535

    Can't see the pictures, but I use Meatheads Memphis Dust on all things pork: ribs,shoulder, roast, chops etc.

    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
  • YukonRon
    YukonRon Posts: 16,976

    Try brining your pirk butt. Takes it to an entirely different level.

    Your cook looks delicious. Congrats on a fine job.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jtcBoynton
    jtcBoynton Posts: 2,814

    Make your rubs salt free. Salt or brine as you want. Then you can add as much rub as you want without the worry of oversalting.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • jtcBoynton
    jtcBoynton Posts: 2,814

    The rub recipes on Amazing Ribs are solid. Try the Memphis Dust.

    https://amazingribs.com/tested-recipes/rubs-and-pastes

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653

    Nice cook - well done. I’m also in the no wrap butt/shoulder camp.

    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet