Boston Butt

There is nothing better than grabbing a chunk of that juicy bark, as soon as it is done, and taking a big bite. 
Your cook is looking awesome. Have fun and enjoy that delicious meal coming your way.
This is one of my favorite cooks.....thank you for sharing.

fence0407 said:

YukonRon said:

There is nothing better than grabbing a chunk of that juicy bark, as soon as it is done, and taking a big bite. 
Your cook is looking awesome. Have fun and enjoy that delicious meal coming your way.
This is one of my favorite cooks.....thank you for sharing.

Thanks Ron! Currently sitting at 198 internal. Should be coming off soon!

I did one yesterday for some friends dealing with a bit more than they can handle right now. In fact, the whole neighborhood is pitching in...kinda cool place we have here.

I did an eight pounder, brined it in water, pickeling salt and molasses for 48 hours, then took it out of the brine and dabbed dry with a paper towel. Used a blend of 3 rubs, and applied it in to the pork butt very aggresively. Let it sit in the fridge for 12 hours, then slathered the entire surface area with peach preserves. Cooked it at about 250F, smoked with peach wood. In all a 72 hour effort, but man,  it turned out great.

The view was worth the climb.

Looks awesome....