Gonna do my first pork butt this weekend

[Txdragon]

Looks successful to me! Pork butt is a great teaching tool for longer cooks as they are generally inexpensive and incredibly forgiving.

[TwoGuysBBQ]

Awesome I knew you’d hit it out of the park.

[OldUsedParts]

If I was a Judge, it would be, First Place to a First Time Pork Butt

[woodenvisions]

Great job with that, looks really good

[bobcat1]

Thanks guys. Ima thinkin next time no wrap to get better bark and more brown sugar and spritz with apple juice. It was spot on tender and juicy. It really sucked up a lot of juice in an hour and a half resting. Makes me a firm believer in that. So next time I'll cook it longer unwrapped and use more seasoning. Maybe a little Cayenne to kick it up a notch on flavor also.

[woodenvisions]

Thanks guys. Ima thinkin next time no wrap to get better bark and more brown sugar and spritz with apple juice. It was spot on tender and juicy. It really sucked up a lot of juice in an hour and a half resting. Makes me a firm believer in that. So next time I'll cook it longer unwrapped and use more seasoning. Maybe a little Cayenne to kick it up a notch on flavor also.

[Rambo]

Thanks guys. Ima thinkin next time no wrap to get better bark and more brown sugar and spritz with apple juice. It was spot on tender and juicy. It really sucked up a lot of juice in an hour and a half resting. Makes me a firm believer in that. So next time I'll cook it longer unwrapped and use more seasoning. Maybe a little Cayenne to kick it up a notch on flavor also.

Careful Brother; sugar burns at 265

[Txdragon]

Careful Brother; sugar burns at 265

Moist wrap should combat this.

[Rambo]

Careful Brother; sugar burns at 265

Moist wrap should combat this.

I don't understand that. Naked, wrapped, or moist, isn't the temp the same?

[Txdragon]

Careful Brother; sugar burns at 265

Moist wrap should combat this.

I don't understand that. Naked, wrapped, or moist, isn't the temp the same?

It's a yes and no answer. This is dry heat vs moist heat. Moist heat offers more protection against over-caramelization of sugars than does dry heat.

[Rambo]

Well, I'm certainly not going to argue with you. In MY limited experience, I'm better off putting any type of sugar on after I've quit putting wood in the pit and I know the temps are on the way down and are below 275. With the stickburner, my rest Period is letting the fire go out and temps dwindling down to nothing, That when it's best for me to add a sugar. I don't know Jack Shot about a pellet cooker

[bsooner75]

Hey Bobcat looks mighty tasty. The bark will come with you learning what’s needed from your cooker but the fact you got a good meal and a learning experience is a win win!


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[Rambo]

Hey Bobcat looks mighty tasty. The bark will come with you learning what’s needed from your cooker but the fact you got a good meal and a learning experience is a win win!


Absolutely Sooner


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[bobcat1]

Hey Bobcat looks mighty tasty. The bark will come with you learning what’s needed from your cooker but the fact you got a good meal and a learning experience is a win win!


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Yes sir. The whole family loved it. I actually prefer brisket or some form of beef.

[spacetrucker]

looks like ya did good!!
I was gonna give ya a thought for next time.... take a knife and cut about 1/2 to 1 inch deep cross cuts on all sides, this way you can get lots more seasoning in the cuts and the little squares will "bark" up if you are wanting them to leave unwrapped for a crusty exterior, wrap for a soft exterior. Just my $.02