My 4.8 lb boneless pork butt smoked at 225 for 10 hours, with an additional hour at 250. I used my own rub, heavy on the cumin and hungarian paprika, light sprinkle of turbinado and I sauced once at 160. I did not foil during the cook, and followed suggestions not to fan out the meat but to cook it in a roast shape. Rested for 30 minutes in foil. I was a little worried that the nice looking bark would get soggy resting in foil after the cook, but thr bark was textbook, the pork pulled easily.
I know a lot of people let the butts rest in a cooler, but I chose to leave it in the smoker with the door ajar and this seemed to work well. Is there any reason not to do this (other than someone/something stealing my dinner?)
Robbo
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