K.I.S.S. PB
8.6# Pork Butt
CS Rib Rub
4 oz. Hickory
AmQ set to 230
CS Probe set to 195
Mav Probes set to 200
I pulled the PB out of the fridge around 4:00 PM yesterday; rinsed it off and patted dry with paper towels, then very liberally coated with the CS Rib Rub. Started up the AmQ at 4:30 PM and probed the PB; the oven start-up oven temp was 56 and the PB temp was 39.
It took a little over an hour for the CS get get up to temp. I logged the temps up to 10:00 PM; the CS was holding the set 230 and the PB was up to 156 by this time. At 4:30 AM the PB was reading 184. At 10:30 AM the Maverick probe temp reads 200 and the CS probe temp reads 195. The butt has been smokin' for 18 hours with no peeking. I opened the AmQ and probed the butt several times with the Thermopen, which went in effortlessly.
Temp was good so I pulled the PB and transferred to plate:
The bone came out almost effortlessly and very clean:
Cracked the PB open to reveal the succluent meat beneath the spicy bark:
Couldn't resist a tasty sample, mmmmmmmmmm...
I had preheated the warming setting on the oven to hold 'till lunch. So I double foiled and held 'till about 12:30 PM:
Time to chow down. PB on a bun with a bit of Dreamland sauce topped with angle hair cabbage and John's sauce:
Doesn't get any simpler than PB with a CS! Very moist succulent meat, nice bark and great flavor profile with CS rub and smoke.
Recap: cook time ended up at approx. 2 hours per pound; finish weight was 5 lbs 2 oz or 59.6% of the start weight.
db
