srb08
Doesn't play well with others
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- 1905
- Joined
- Sep 30, 2016
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- Mid Mo
Charlie, smoked is the way to go with the butt. Dry rub and a low and slow smoke, with an occasional spray to keep things moist. You don't need to cure it prior to cooking. I generally do butts at 225*-240* for at least eight hours. As long as you keep the temp low enough, it's hard to over cook them.Thanks guys! Might need it. I must be doing something right, this is what just walked in the door. Mamma wants to make some pulled pork BBQ with the pork shoulder butt, not sure whether to cure it, or just cook and smoke it, or just plain cook it.
Here's a couple I did a while back. 10 hrs at 225*.
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