PeteG says 'Greetings from Arizona'
Just wanted to say hi to all. New member here. In my late 50s and I finally finished the outdoor kitchen I've always wanted. I wanted to break in my new Rec Tec 'Bull' (RT-700) and decided to to pork butt. I've made a few before, but not with this equipment or great advice/recipes.
Got a two-pack of pork shoulders from Costco (oddly they don't carry bone-in, so I had to use a bit of string after some trimming). I dry-brined the butt (which I had never done before with pork) for a few hours with Kosher salt, made a fresh batch of Memphis Dust and started the smoke at 225 degrees at 10:00PM. Used pure cherry pellets from Lumberjack. I put a water pan next to it as it's very dry in AZ. At 7:00AM, the butt was in the stall at exactly 165 degrees. I wrapped it with 1/2 cup of apple juice and raised the smoker temp to 300 degrees (trying a bit of experimentation here). In 45 minutes, temp started to climb again and by 10:00AM, I was at 203 degrees. I pulled it off the smoker and put it in my kitchen oven to rest for 90 minutes.
Only change I would make is I was a bit too stingy with the rub. Should have used about twice what I did to get a deeper bark. That said, it shredded like a dream and was still the best I've ever made. Brisket is next! Thanks again for the great website with amazing insights and Meathead's best selling BBQ book (kindle version). I've learned more in a couple weeks from the book and this website than I knew for the last ten years.
Pete G
Got a two-pack of pork shoulders from Costco (oddly they don't carry bone-in, so I had to use a bit of string after some trimming). I dry-brined the butt (which I had never done before with pork) for a few hours with Kosher salt, made a fresh batch of Memphis Dust and started the smoke at 225 degrees at 10:00PM. Used pure cherry pellets from Lumberjack. I put a water pan next to it as it's very dry in AZ. At 7:00AM, the butt was in the stall at exactly 165 degrees. I wrapped it with 1/2 cup of apple juice and raised the smoker temp to 300 degrees (trying a bit of experimentation here). In 45 minutes, temp started to climb again and by 10:00AM, I was at 203 degrees. I pulled it off the smoker and put it in my kitchen oven to rest for 90 minutes.
Only change I would make is I was a bit too stingy with the rub. Should have used about twice what I did to get a deeper bark. That said, it shredded like a dream and was still the best I've ever made. Brisket is next! Thanks again for the great website with amazing insights and Meathead's best selling BBQ book (kindle version). I've learned more in a couple weeks from the book and this website than I knew for the last ten years.
Pete G
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