I was asked to provide the Pulled Pork for our Family Easter Meal being hosted at our Son’s house for 15 people. A request I was honored to accept. Bought four 10-lb Boneless Shoulder Butts at a nice price of $1.56-lb.
Cut them into eight 5-lb Butts for easier cooking/handling.
Rubbed 5 of them with Carolina Treet and Jans Dry Rub, vacuum packed them, and refrigerated for 2 days. The other 3 Butts were vacuum packed and are in the freezer for future use. 25-lbs is an over kill but wanted to make sure everyone got their fill and then some.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225º using Hickory wood BBQ pellets. Took the Butts out an hour before start of cook. Started at 3 PM on Saturday for an overnight cook and hoping to have them ready by 9 AM on Sunday so I can FTC them for 4 hours and eat at 1:30 PM. Ran 4 probes (3 on the MAK 2 Star and an ET-732) Internal Temperature on the Butts were 42º and 43º on the bottom and 42º and 42º on the top rack.
The Internal Temperatures at Midnight were 156º and 160º on the bottom and 159º and 156º on the top racks. Everything was proceeding nicely and turned in for a little snooze. Here is what they looked like at 12 AM.
At 9:45 AM the IT of all all Butts were 195º, 194º, 194º, and 196º so I chose to pull them. Here they are ready for a 3½ Foil, Towel, Cooler (FTC).
Into the cooler for the FTC.
The money $shot … 2 Pulled Pork Butts. One pulled and mixed with bark and the other to show the nice bark and smoke ring. The Butts turned out great and there was more than enough for everyone. Nothing like leftover Pulled Pork!!