View Full Version : Pork Butts are always in season

03-28-2012, 07:57 AM
Here is the result of an overnight cook. Lightly rubbed with a blend of equal parts paprika, salt, and pepper then wrapped in foil and refrigerated for about 16 hours. In effect this was a dry marinade. This rest period after applying the rub allows the seasoning to penetrate into the meat and I think more flavor is obtained with a lot less seasoning used. Cooked at 225f for 14 hours for the thinner cut pork butt and 16.5 hours for the thicker one. Removed each at 200f internal temperature. The bone easily slipped out. Used 2-1/2 ounces of maple wood chunks.

Guess what is for lunch today.


03-28-2012, 09:25 AM
Looks great Applejack...wish I was there to help you eat lunch!!!!!:)


03-28-2012, 05:00 PM
If I left now, I could be there for a nice pulled pork and slaw brunch..... They do look nice, applejack...

04-12-2012, 08:13 AM
I know I'm a little late for lunch, but if you started a new set of pork butts, I will be right on time!

Looks awesome!!!