Boston Butt on My Backwoods Smoker

[RAmorris]

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.

[LA Pork Butt]

Looks great! What time is dinner?

[Danjohnston949]

RAmorris, Dang RA that Looks Fit Too Eat! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Mr. Bones]

Suh-Weet!!!
Nice job!!!

[fuzzydaddy]

Looks mighty fine!

[RonB]

That does look great.

[HorseDoctor]

Retirement (even semi-retirement) is great, at least partly because it allows you the freedom to spend a day keeping track of a cook even if it's not a weekend! Congrats on a great cook!

[Spinaker]

I like the minimalist cook. "Nothing but salt." How do you like that sliced shoulder? Isn't it a bit tough?

[Jerod Broussard]

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.

[Spinaker]

Thats kinda what I figured. A little tuggin' and chewin' ain't all that bad, sometimes.
Jerod Broussard

[RAmorris]

It isn't tough at all, just not falling apart.

[kmhfive]

Sure looks good! Did you rest it in a Cambro after pulling it off the cooker?

[Henrik]

The pork looks great! What brand/model cabinet smoker is that?

[CandySueQ]

http://www.backwoods-smoker.com

These cookers dominate Memphis in May! I loved my Fat Boy.

[Henrik]

Thanks! I guess the subject containing "backwoods smoker" should have been an indication... :-)

[CandySueQ]

Nice cooking setup, RAmorris! I especially like your water accessibility.

[RobMakowski]

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!