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Pete Douvarjo 13 days ago
First of all pork butt must be cooked to an internal of 200 to 205. 190 is not enough to break down the connective tissue. Big debate on injecting I’ve done both not worth the effort. Just cover with your dry rub and smoke at 250 to 275 till internal of 205 you can wrap at about 165 to help get through the stall that happens. The meat expels enough liquid to cool the meat. Wrap or turn up the heat to 300 or so for a while till the temp starts increasing again.
Loren 5 months ago
This was really good however I had to use Dijon mustard instead of yellow mustard. And still it was really good it was so good my husband said it was good.... and he never says that when, I cook :) thanks
Mich Dubriel 8 months ago
Came out great, didn’t quite fall off the bone but I think that’s my fault since I’m just a beginner at smoking. Wonderful flavors and very juicy
Rob Stelzer a year ago
Took a lot longer than expected but so very good final product
Rob G. a year ago
Great! Have made several times and have great results every time!
Kayleen P. 2 years ago
I don't have a smoker so I did everything but put it in a crock pot. Turned out amazing! Kids inhaled it! I want a smoker now to try it in one since I'm sure it's even better that way.