The pork was seasoned and left to “marinate” in the fridge for a couple of days. Monday night, I put it on the smoker about 9:30 p.m.
My favorite woods or smoking are cherry and apple so I use either of those in the smoke box. I set the thermostat at 225º and left it alone. Pork should pull at about 200º but my preference is 205º . . where that good, crunchy “bark” is on the outer edges.
A reference point is one hour per pound to get it to 200º but it varies. Based on these being about 10 pounds each, I figured I’d check it at 10 hours. Sticking two of them in there, straight out of the fridge I knew would add to the cooking time. I always go by the internal temp of the meat and not by the time.
These two took 17 hours to get to 205º. At 2:30 p.m., the temp was right. Yes, i could have cleaned off the thermometer but it sits outside and it gets dirty.
The meat was perfect!
It had the crunchy edges that I love and the inside was tender, juicy and pulled easily.
I’m pretty picky about my meat so I clean out all the fat and weird stuff and leave only the good meat.
Sometimes I will make my own BBQ sauce but we had purchased some gallon jugs of Head Country, which is our favorite, so I used that.
I added BBQ sauce and added a little water since it was going to be canned. I kept out enough for us to have some for dinner last night and for lunch on Friday but didn’t keep out more because I’ll smoke the remaining two butts tomorrow and we’ll have those for the weekend, and for canning.
I got 14 pints so I figure that taking into account how much I kept out for us to eat, it probably cost me about $1.10 per pint, including the energy to smoke it and can it. Not bad . . and it’s delicious!
For dinner, we had pulled pork, borracho beans (no, not on the diet!), cabbage and avocado stuffed with homemade pico de gallo.