So I picked up a pork butt last night excited about trying it for the first time. I live in a small town so finding one was a struggle to begin with. Once I was successful I ended up injecting it and putting some rub on it overnight. I’m a teacher so I’m up early and started the grill for my wife this morning and set the vents where I thought they needed to be. It was ok but after the meat was put on by my wife at 9am (we have a 2 year old and an an almost two month old so her morning is busy). I had my Thermoworks smoke telling her where the temps were at. She texted me a couple hours into the cook the temps. The grill temp was 185 so I asked her to open the vents up some more. I was thinking it was going to be an hour per pound which would have put us around 7-8 hrs. I should have estimated longer. At 330 when I got home the internal was at 145 and grill temp was 240 which I was ok with because I wanted to eat before midnight. I ended up wrapping it in foil at 160* at 430 and it was probe tender at 545 at 195* but the grill had worked its way up to 300 for the last hour. I was curious how this would effect it and I think it may have. After a 40 minute rest I pulled it. The bone pulled out with some effort. Here was definitely some really tender parts but most took some work to tear. It was plenty moist which I was happy to see. Any help with the next one is appreciated! Here are a few pics.
After pulling at 160*
after pulling it
we went with fajitas tonight and we have plenty of leftovers
After pulling at 160*
after pulling it
we went with fajitas tonight and we have plenty of leftovers
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