Have smoked Pork Butts to 195º – 205ºF for Pulled Pork and will continue to do so. But decided this time to take the Pork Butt off at 175ºF and serve it up for dinner as a Sliced Smoked Pork Roast.
Took a 5-lb Pork Butt and inserted Roasted Garlic in slits cut into the Butt. Slathered the Pork Butt with Carolina Treet Original Cooking Barbecue Sauce, some Jans Dry Rub, and John Henry’s Texas Pig Rub. Tightly wrapped the slathered and seasoned Butt in plastic wrap before throwing it into the fridge overnight.
After 2 hours of smoke bumped the temperature to 225ºF until the Internal Temperature (IT) reached 175ºF. Initial IT was 42º and it took 9 hours for the 5-lb Pork Butt to reach 175º. Pulled the Pork Butt and Foil, Towel, Cooler (FTC) for 1 hour.
While the Pork Butt was in FTC I worked on the side dishes of Steamed Potatoes and Stir Fried Cabbage, Onions, and Mushrooms. Ambient temperature at this point was 98ºF and I didn’t want to heat up the house so I used my Camp Chef 3 Burner Stove.
The Pork Butt turned out great with a beautiful bark, touch of a smoke ring, and you can see the roasted garlic that were inserted. The Butt was very moist and our guests were speechless when they initially tested a morsel.
The Money $Shot$ … Some Sliced Hickory Smoked Pork Butt with a side of Steamed Potatoes and stir fried Cabbage, Onions, and Mushrooms. Man Oh Man, that bark was scrumptious … Bon Appétit!!
You can’t beat leftovers … This morning I warmed up some of that Smoked Pork Butt with some scrabbled eggs and fried taters with red onions … Good Eats!!