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I can't believe I've had my 025 for 4 years and have only smoked pork butt once.

I bought an untrimmed 9.7 pounder, did no trimming at all; rubbed with mustard and then heavily rubbed with same rub I use for brisket (garlic and onion powders, paprika, peppercorns, and Costco no salt seasoning).

Placed in top shelf of smoker with probe, went to bed. Got up and turned smoker on and to 225F at 6:30am.

Smoked with 2 ounces of mesquite and 4 ounces of apple woods.

Cooked at this temp until 6:45pm, then increased temp to 250 to speed things along, and it was 10:45 when the butt reached an IT of 203F. Double foiled, let rest 45 minutes, then pulled apart.

Results: Excellent smoke flavour and the mesquite was not overpowering at all. Then again, I like a HEAVY smoke flavour, so I may be biased. Bark was beautiful, dark, and plentiful.

Got 5.2 pounds of meat from a 9.7 raw butt, which is a good ratio.

Meat was very juicy, but overdone in that it was too tender/mushy. Delicious, but I would prefer a bit more "bite" and so will start testing at 195F.

PS-When I slid the probe in and out to test for doneness, a hot stream of juice flew out and nearly hit me in the eye!

I then divided all the meat into 4 ziploc bags and gave to my co-workers, asking them for their opinion on smokiness, etc. Now I have nothing for me, though I plan on doing another one in the next few days and cooking to 195.
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One pork butt in 4 years, I think that's against the law!! Big Grin lol. I usually start checking at 180. I have had some finish at 190, plus don't forget about carry over cooking. FTC can add 5-10 degrees or so depending on how big the piece of meat is. Enjoy the next one and remember,a pork butt a day keep the doctor away!! Or something like that... Wink
I'm with Wilber...one pork butt in 4 years? SHAME ON YOU Razzer

I always smoke bone-in butts and check for tender at the 190 mark. The blade bone always tugs away cleanly when done, which is one of the reasons I cook bone-in butts.

Normally they finish around 194-196...to my liking anyway. If you're smoking a boneless butt, you can use a wood skewer to test for tender.

For a 4 year Cookshack owner, I say you're at least 24 butts behind the normal average. Big Grin
You both made me laugh, so thanks for that. Well, I am doing two more butts this weekend. I'll be all caught up within 3 months!

I'll definitely check it sooner, but was still very happy with the end result in terms of flavour, smokiness, and juiciness.

I still don't see how people think mesquite is too strong on pork butt, but that's just me. It combined well with the apple. I am going to try cherry and mesquite next time.

Does injecting the butts add a lore more moisture? The meat was plenty moist, and I can't imagine wanting it more moist. Or does it simply add flavour?
The end result of an injection depends on the one you use. ButcherBBQ.com sells a pork injection powder (mix it with water, which contains phosphate. Phosphate is a moisture retention agent...helps during the smoke and after as well. The other ingredients are flavoring agents. Think pork bouillon powder.

Some folks inject with apple juice based liquid. I like Chris Lilly's pork injection recipe:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

A modification I've tried and liked very much calls for substituting pineapple juice for the apple juice. (I think it was a forum member who suggested this)

Finally, you have the option of moistening the pork after it's pulled. SmokinOkie's tried and true Pork Finishing sauce recipe can be found in his Pork Butt 101.
The experienced cooks above gave good tips,if they are needed.

I kinda agree with padrefan about K.I.S.S.,unless you aren't happy with your product.

Yep,checking your temp closer to 192º could be a good plan and probe it again in a couple more spots and maybe cook another 3º-5ºif it isn't there yet..It will rise at least 5º as it rests in the foil for 2-3 hrs.
Like the good cooks above said....do what is needed.

Chris,for instance,is cooking six, sixteen lb shoulders.
The folks here on the forum may be following Maxx's[another really fine cook] of cooking large butts,breaking /pulling them and adjusting the seasoning with his own rub and Smokin's Vinegar sauce-as needed.Then eat/serve them.

GREAT!

Chris has three[minimum] different judges come to his cooksite a half hr apart,look at all six of the whole shoulders on his smoker,select the one they like.

They are allowed to break down the shoulder for themselves,or Chris will pull sections of pork in front of them and plate them.

They then taste and form opinions.He must have seasoning and moisture inside to make their one,or two bites exceptional.

Probably more than you want to know about the "why" of his technique,but Chris is doing. "what is required"
Thank you everyone for your awesome feedback, insight, suggestions, and the "why" behind what you do.

I will try injecting, if only to see if I notice a difference. The pineapple juice sounds like a great idea.

I love how everyone on this forum is so open and friendly; you all make the smoking experience a great one because of it. The lack of judgment for those of use who aren't as experienced is tremendously appreciated!

Happy smoking, as I'm about to tie into a brined chicken that's been smoking with cherry and pecan for 5 hours and is just finishing in a 450 oven for crispy skin!

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