Welp, looks like it's "pork butt on the pellet smoker" night here...!
8.5-lb Duroc bone-in butt from Creekstone, dry brined w/kosher overnight. Also put the Memphis Dust on right before bedtime, one less thing to do at early o'clock next morning. Got it in the Pit Boss vertical p-smoker at 250 before 7:30am and we were done eatin' by 6:30pm. We made good ol' pulled pig sandwiches on buns that I'd buttered and then griddled on the flat side of my GrillGrates. That bit of al dente crunch on the bun is *chef's kiss* Best pork butt I've made yet (this is but my third thus far), melt in the mouth tender and splendid flavor.
Almost six hours in.
Eight hours in.
Hot off the smoker.
We sliced off the "money end" and just ate it on the spot.
My lovely bride made the from-scratch mac n cheese and cole slaw. Delish!
8.5-lb Duroc bone-in butt from Creekstone, dry brined w/kosher overnight. Also put the Memphis Dust on right before bedtime, one less thing to do at early o'clock next morning. Got it in the Pit Boss vertical p-smoker at 250 before 7:30am and we were done eatin' by 6:30pm. We made good ol' pulled pig sandwiches on buns that I'd buttered and then griddled on the flat side of my GrillGrates. That bit of al dente crunch on the bun is *chef's kiss* Best pork butt I've made yet (this is but my third thus far), melt in the mouth tender and splendid flavor.
Almost six hours in.
Eight hours in.
Hot off the smoker.
We sliced off the "money end" and just ate it on the spot.
My lovely bride made the from-scratch mac n cheese and cole slaw. Delish!
Comment