Here are a few pics of the finished product. It actually took 20 hours to reach 195 F internal temp. I smoked the butt at an average of 220 F grate temp without opening the egg. It took all of 20 hours to reach the internal temp. The butt weighed just under 8lbs. This is my second butt to cook and this one took a lot longer as I never let the temp get over 230. Next time I am going to ramp the temp up when it reaches the 170 F plateau. Even though it went 20 hrs you can see it was very juicy. The John Henrys Pecan Rub has a good bit of sugar which along with the Creole mustard made a good bark. Personally I like the Dizzy Pig Dizzy Dust rub better on a butt. I think the JH Pecan would be better on some chops or ribs smoked with apple wood. Everything turned out great I am just very critical on my cooking. Oh I almost forgot I made 5 different sauces to go along with the pulled pork. Three of them I am going to tweak and use again. All in all a good cook and I am looking forward to the next one.
|