Bull Pork Butt overnight smoke.

[mqqn]

Hi Folks -

My wife bought a 7 lb pork shoulder/butt (boneless) and let me go with the bull on it.

I did an overnight smoke, and put the butt on at 10pm my time @225 degrees. 8 hours later the roast was up to 165 degrees and I foil wrapped it and let it go about two more hours until the meat was at 195 degrees. I rested it for two hours, and at noon today we enjoyed some of the best pulled pork we have ever eaten!

My recipe included some brisket rub, molasses, brown sugar and my own honey-mustard sauce (one part horseradish mustard, one part dry white wine and one half part honey - simmer for 30 mins until thick).

Pictures follow - I like serving the pork on toasted sourdough bread with my honey-mustart sauce Yum!!

Smoke on!

best

mqqn

 

[Gonefishin]

Looks awful good sitting on that toasted sourdough.

 

[DarkStar11]

That's some good lookin' pork!

 

[Beach Bum]

Looks fantastic. I'm feeling some inspiration for next weekend.

 

[cookingjnj]

Love the sounds of those combos. Nice job.

 

[mooncusser2k]

Looks tasty! Nice job. Now I'm hungry...