I made my first ever Berkshire Pork Butt and man was it awesome. I put it on my RT680 last night at 10:30. It was rubbed with a modified "competition pork and beef rub" from Oakridge. I added about 2/3 cup of 50/50 kosher salt and coarse black pepper. Got up a couple times through the night to spritz it with a 50/50 Apple Cider Vinegar and Apple Cider mix. From start to "like buttah" with a skewer, it took 9 hours. IT was 198* when I put it in the faux cambro for 4.5 hrs before pulling. I'm definitely happy with this cook, my best pulled pork yet. So tender and moist, and talk about flavor! The smoke was a combo of mesquite, hickory, and alder.
I served it as sliders with some Carolina BBQ sauce, cheddar cheese, coleslaw and pickled red onions. MM MM Good!
I never wrapped it, and it never really seemed to have much of a stall after looking at the temp graph. I recently did another butt, same size at 9 lbs pre trim, and it took 14 hours WITH a wrap at 170*. Anyone have any ideas as to why this may have happened? I wonder if it's normal for the Berkshire's to cook faster. I only mention is as an afterthought for future planning. Luckily the company was able to come a little early but I hadn't intended to serve food until around 2 o'clock with only about a 30-60 minute rest. Regardless, if you haven't had one of these, I highly recommend it.
I served it as sliders with some Carolina BBQ sauce, cheddar cheese, coleslaw and pickled red onions. MM MM Good!
I never wrapped it, and it never really seemed to have much of a stall after looking at the temp graph. I recently did another butt, same size at 9 lbs pre trim, and it took 14 hours WITH a wrap at 170*. Anyone have any ideas as to why this may have happened? I wonder if it's normal for the Berkshire's to cook faster. I only mention is as an afterthought for future planning. Luckily the company was able to come a little early but I hadn't intended to serve food until around 2 o'clock with only about a 30-60 minute rest. Regardless, if you haven't had one of these, I highly recommend it.
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