Generously rub the Butts down with plain old yellow mustard, the kind you put on a bologna sandwich. Cover generously with rub. Don’t cover the fat cap. Cook fat side down. Use 10 lbs of lump, get it 95% red before you shut the lid. Place the flavor wood on at the same time you put the butts on. Only a couple of pieces. Cook at 300 degrees for 2 – 3 hours, the remaining time 260 to 280 degrees is ok. Cook for 6 hours. Internal meat temp should reach close to 165 degrees. Wrap in plastic several times to get a good seal, then wrap in foil. Place back on the smoker until internal temp reaches 200 degrees. About 9 hours total cooking time. Pull and let cool a bit, remove the fat cap and any other fat tissue that seems in excess, use the bones to shred the butts. Once shredded, add a cup of competition sauce, salt, and pepper, mix up really good. If you want to take it to another level, add some sweet chili sauce from the Asian dept of your grocery store. Just add ½ cup for the two butts and mix well. If reheating at any point in the oven, add 1 cup water cover pan with plastic and foil. Heat at 250 degrees for a couple of hours.
Pork Butt on The Open range
(2 posts) (2 voices)-
Posted 7 months ago #
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This chili sauce adds a nice flavor. Accidently added a heavy dose of the spicy Sirracha Chili Sauce once...once. :)
Thanks for the technique Chris.
Carpe 'Que,
Jim RhinoPosted 7 months ago #
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