{"id":597,"date":"2011-04-25T13:01:07","date_gmt":"2011-04-25T21:01:07","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=597"},"modified":"2011-04-25T13:01:07","modified_gmt":"2011-04-25T21:01:07","slug":"easter-hickory-smoked-pork-boneless-shoulder-butts","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/easter-hickory-smoked-pork-boneless-shoulder-butts\/","title":{"rendered":"Easter Hickory Smoked Pork Boneless Shoulder Butts"},"content":{"rendered":"<p>I was asked to provide the Pulled Pork for our Family Easter Meal being hosted at our Son&#8217;s house for 15 people.\u00a0 A request I was honored to accept.\u00a0 Bought four 10-lb Boneless Shoulder Butts at a nice price of $1.56-lb.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Cut them into eight 5-lb Butts for easier cooking\/handling.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Rubbed 5 of them with Carolina Treet and Jans Dry Rub, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> packed them, and refrigerated for 2 days.\u00a0 The other 3 Butts were <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> packed and are in the freezer for future use.\u00a0 25-lbs is an over kill but wanted to make sure everyone got their fill and then some.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 225\u00ba using <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> wood BBQ pellets.\u00a0 Took the Butts out an hour before start of cook.\u00a0 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.\u00a0 Ran 4 probes (3 on the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> and an ET-732) <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> on the Butts were 42\u00ba and 43\u00ba on the bottom and 42\u00ba and 42\u00ba on the top rack.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>The Internal Temperatures at Midnight were 156\u00ba and 160\u00ba on the bottom and 159\u00ba and 156\u00ba on the top racks.\u00a0 Everything was proceeding nicely and turned in for a little snooze.\u00a0 Here is what they looked like at 12 AM.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>At 9:45 AM the IT of all all Butts were 195\u00ba, 194\u00ba, 194\u00ba, and 196\u00ba so I chose to pull them.\u00a0 Here they are ready for a 3\u00bd Foil, Towel, Cooler (FTC).<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Into the cooler for the FTC.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork8.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>The money $shot &#8230; 2 Pulled Pork Butts.\u00a0 One pulled and mixed with bark and the other to show the nice bark and smoke ring.\u00a0 The Butts turned out great and there was more than enough for everyone.\u00a0 Nothing like leftover Pulled Pork!!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/EasterPulledPork04232011\/PulledPork9.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was asked to provide the Pulled Pork for our Family Easter Meal being hosted at our Son&#8217;s house for 15 people.\u00a0 A request I was honored to accept.\u00a0 Bought four 10-lb Boneless Shoulder Butts at a nice price of &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/easter-hickory-smoked-pork-boneless-shoulder-butts\/\" aria-label=\"Easter Hickory Smoked Pork Boneless Shoulder Butts\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13],"tags":[],"class_list":["post-597","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Easter Hickory Smoked Pork Boneless Shoulder Butts - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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