NYE Pork Butt

[MikeyB]

Picked up a 13 lb pork but yesterday and threw it on the Bull at 11:45 pm last night at 225
Internal at 10am this am was stalled at 153 for a couple of hours, Bumped up my pit temp to 275.
Company coming over at 2 pm looking to pull around 3-3:30.
Looking to pull off the pit around 1pm so I can rest in my oven for 2-3 hours.
Will most likely put in foil pan and wrap for a crutch. Using pit boss apple blend as the fuel and will spritz with apple juice as needed.
Smells amazing. Happy New year everyone

 

[Motodad1776]

Scored the fatcap eh?

 

[MikeyB]

First time doing that.
Last one I cooked was fat cap down.
I figure I’d try it this time to see if those tiny squares are as good as Malcom Reed days
Lmao

 

[Motodad1776]

Sure looked the part, I am sure it tasted the part as well.

 

[SmokeZilla]

Looking good. I usually score the fat cap so I can get the rub into all the little places like the grout on a tile floor but I point the cap towards the heat source. Will you wrap with pink paper or foil?

 

[MikeyB]

Looks awesome
Wound up wrapping with foil in a foil pan with some apple juice
Hit the 200 degree mark at about 2:40 pm then put in a cooler till about 4:15 pm
Bone slid out nice and the fat cap was awesome.
Served with pickles, coleslaw, bbq sauce and rolls.
And threw on some bacon wrapped pickles for good measure