I've been wanting to smoke a pork butt lately but I wanted to see if they're was a different way that I haven't tried. I searched through a few forums and internet sites. I keep seeing this method come up.
I haven't been real crazy about my pork butt in the past. So, I'll give this a try.
I trimmed, salted, the night before as usual.
I got my stick burner (LSG), fired up and running about 270°. Applied my rub real good.
I smoked the butt for 5 hours which was when the bark was looking real good.
Here is my new method that I learned from others including people from this forum.
I got a 2 inch deep pan. Placed a little water in the bottom. Placed a rack in to keep the meat out of the water and juices. Put the meat on the rack. Covered tightly with foil. Continued to cook at 275 until inside temp was right at 203°.
Removed pan from pit and let it set untouched until sides were ready. About an hour or so.
Opened it up, poured all the liquid into a grease separator. Then pulled all the pork. Added a little of the juice to the meat. Added a little BBQ sauce. Mixed it all up.
This was the best pulled pork I have ever eaten.
Placed some meat on the bun, added more sauce, added onion and pickle.
This is going to be my new go to.
Note:
I would have used apple juice instead of water but didn't have any.
After a while I took the pan from the pit to the house and continued cooking in the oven.
Oh and the bark was still pretty good.
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