I'm retired but doing consulting projects for several companies, and I work out of my house. Yesterday afternoon one of my clients rescheduled a conference call that was scheduled for 9:00 this morning, and another switched our lunch from today to Friday. So I decided to smoke a pork butt. I went to the Publix supermarket and bought a 5 1/2 pound Boston Butt, dry brined it last night, and got it on the smoker at 9:00 AM. The only seasoning on it was salt, I did not use a rub. Cooking temperature was 250. At 12:30 the internal temperature was 167, so I wrapped it in foil and continued cooking it. Since I want sliced and not pulled pork, I took it up when the internal temperature was 180, at 2:00. It is outstanding. Here are some pictures.


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Boston Butt on My Backwoods Smoker
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I like the minimalist cook. "Nothing but salt." How do you like that sliced shoulder? Isn't it a bit tough?
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We ate it growing up all the time. It's like ham. Takes some tuggin' and chewin' is all. I never heard of pulled pork until a few years ago, when I cooked it.Last edited by Jerod Broussard; August 2, 2017, 01:42 AM.
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Thats kinda what I figured. A little tuggin' and chewin' ain't all that bad, sometimes.
Jerod Broussard
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Author of the book Barbecue, fire and smoke
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Looks awesome! I have a question....I have a Backwoods Extended Party and I cannot keep the temperature from spiking. I'm using Kingsford Original and both vents are completely closed and it is running up into the 260s but I have no idea why. How do you keep your temp fixed (what kind of charcoal do you use, wood, how old is the wood, etc)? Thanks!
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