Cooked this 7.5 pounder overnight for Sunday's dinner. Covered it in mustard then a 50/50 blend of Henrik pork rub and MMD. Used KBB for fuel and hickory and cherry for smoke. This was a 15 hour cook, no water in the pan, no spritzing and no wrap. IT hit 208 before wrapping for the cambro. Faux cambro for 3 hours and pulled it at a 175 IT. Served on brioche buns with Claussen pickle sandwich slices, slaw, macaroni salad, potato salad and green beans. Great family dinner with my stepdaughters and grandkids.
Last edited by Hulagn1971; April 8, 2019, 08:16 AM.
Didn't even use my PitmasterIQ IQ110. Really gotten the hang of my WSM regarding temp control without it. Never fluctuated more than 10 degrees between 225 and 235.
That butt looks fabulous. Real good bark, nice smoke ring, I bet that was good eating. And like Jerod Broussard says, nice with a 'simple' nowrap cook.
Yea I like rolling with no wrap, develops that deep bark. If you have the time then low and slow for 15 hours is great, but upping your heat into the 275* range will give you great results and cut out several hours from that cook time. Regardless, that's a good looking butt !!!
Troutman I usually do them around 275 but started it Saturday evening and wanted it to be ready to eat Sunday evening. Going lower meant more time in the cooker and honestly this was one of the juciest pork butts I've been able to produce. I think that may lend itself to the lower temperature in the cooker/slower cook. Thanks for the compliment!
John "JR"
Minnesota/ United States of America
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I love these long, no-wrap, cooks. Take your time, let it roll. That is the name of the game. (For me anyway)
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