Pork Butt/Pulled Pork

Tony S.

I am doing my very first one. What is the best way to prepare it, as well as what temo do I pull it off at? Any help would be greatly appreciated.

Just got my platesetter. Took 3 weeks for the dealer to get it in.

porterhouse64

Just my opinion here.

Slather with cheap yellow mustard and go heavy on your favorite rub.

Internal temp from 195 to 210. I pull mine at 205.

Make sure the egg is stable dome temp at 250.

Make sure to calibrate thermometer in boiling water.

1.5-2 hours cook time per pound.

Good luck!!!!! and remember to take lots of pics!!

Celtic Wolf

Pulled Pork

cardguy

Sorry to jump in here but I'm going to do my first one too. Do you sprinkle the rub over the mustard ?

Panhandle Smoker

If you use mustard yes. You can just use the rub directly to the butt. I did three butts this past weekend one with mustard and two with out, not much difference. I do use a mustard slather on briskets and ribs but the butt seems to hold the rub better. Either way is fine. I really didn't have a preferance, I just wanted to try the mustard on a butt.

Adam B.

I am not doing my first one I did two last weekend. I am doing my 3rd thru the 8th right now. can't sleep right now. I did mine plain last week and today and they tasted great. Thanks for all of the post on here I leard alot.