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Smoking pork butt
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Ryan Borcherding
Posted 11/17/2021 17:06 (#9326062)
Subject: Smoking pork butt

Leesport, PA
I am going to smoke my first pork butt on my small electric pellet smoker. Reading through past discussions I've settled on the following method:
1. Cover butt in yellow mustard and coat in salt, pepper and Lawry's salt.
2. Let butt covered in rub rest in the fridge overnight or for several hours depending when I start the meat.
3. Put in smoker at 200 degrees, fat side up until the internal temperature reaches 165 degrees. Put a pan of apple juice below it while it smokes.
4. At 165 degrees, wrap in foil, bring smoker up to 250 degrees and cook until internal temperature is 205 to 206 degrees.
5. Let rest in a cooler for an hour and then pull.
6. Put in a crock pot with apple juice for serving.

Anything I am overlooking?

Is there a guideline for the amount of time it will take to smoke? I'd like to try making it fresh for supper on Friday but we have guests coming and I don't want to run long. Maybe starting it Thursday night is a better option and turning up the temperature Friday morning? Or smoking it completely on Thursday and reheating on Friday might be better?

I appreciate all the knowledge!

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