Last Weekend, for my fourth cook on my Primo Oval XL. Got a boneless Berkshire pork butt. Boneless was probably a mistake. After I trimmed the fat, where the bone used to be opened up which then needed to be tied to hold it all together. Next time bone in! Used Meathead's Memphis Dust. Put it on the smoker at around noon and, all you guys were right! (Not that I ever doubted you) Hit the stall at around 170 degrees and at 185 it started to inch up. At 11:30 PM!, I was looking like a rank amateur (which I am) and took it off at 195. Couldn't wait for 203 which Meathead recommends. It jiggled and everything so, I was quite excited and, my family hungry and tired of hearing me say, "only 10 minutes more" (like the kids asking "are we there yet?!). Anyway, it was amazing, so tender and juicy. However, turned out about a quarter of the butt wasn't fully cooked but, I didn't serve that so, I was still a hero to all.
6 Hours In
8 Hours In
Done (11-12 hours)
6 Hours In
8 Hours In
Done (11-12 hours)
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