OPIEWFFW
Well-known member
Well, actually, it's my second cook, but I'm not counting the chicken legs I frigging ruined (totally my fault).
I smoked a 6 lb Boston butt, just dry rubbed with Meateater Beaver Trapper rub. A tad over 8 hours on the grill. Spritzed with apple cider vinegar twice in the first 4 hours. First 4 hours were at 225°. It started to stall at around 155°, so I wrapped it in foil and finished the second half of the cook at 250°. Finished at 8:20 this morning when I looked at my phone and realized my IT was 205°. For some reason my 195° alarm didn't work. (Oh yeah, my first real cook was an overnighter. Started at midnight). Then I let it rest for an hour and change in a cooler that just so happens to hold a pork shoulder perfectly. Bone came out like a hot knife through butter and the meat pulled apart with zero resistance.
I will say that my rub was pretty good but I will likely use something else next time. (Insert suggestions below
)
I used recteq ultimate blend pellets, which were good, but maybe a bit on the mild side for such a big hunk of pork. I might use mesquite or something next time. Suggestions are welcome in this department also.
I smoked a 6 lb Boston butt, just dry rubbed with Meateater Beaver Trapper rub. A tad over 8 hours on the grill. Spritzed with apple cider vinegar twice in the first 4 hours. First 4 hours were at 225°. It started to stall at around 155°, so I wrapped it in foil and finished the second half of the cook at 250°. Finished at 8:20 this morning when I looked at my phone and realized my IT was 205°. For some reason my 195° alarm didn't work. (Oh yeah, my first real cook was an overnighter. Started at midnight). Then I let it rest for an hour and change in a cooler that just so happens to hold a pork shoulder perfectly. Bone came out like a hot knife through butter and the meat pulled apart with zero resistance.
I will say that my rub was pretty good but I will likely use something else next time. (Insert suggestions below
)I used recteq ultimate blend pellets, which were good, but maybe a bit on the mild side for such a big hunk of pork. I might use mesquite or something next time. Suggestions are welcome in this department also.
