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ForensicBBQ

High-Temp, Half-Time Pork Butt

This was a small 5.5lb pork butt, helped with the "half the time" aspect. We're going with a higher heat, foil wrap, and eat it up!
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Ingredients Method Notes

Ingredients
  

  • 1 Bone-in Pork Shoulder Pork Butt
  • Favorite BBQ Seasoning Fine Swine Pork Rub
  • 1 Cup Pork Finishing Juice ACV, Sugar, Seasonings

Method
 

  1. Pre-heat smoker for 275
  2. Score the fat cap and give a heavy rub to all sides. If you use a mustard binder, go ahead and ruin it (joke). If you don't use mustard - throw the rub, wait 5 minutes and flip/repeat.
  3. Probe the middle, place on grates until IT 165F
  4. Optional: If looking dry, throw a spray of some apple cider vinegar, apple juice, or mix up some finishing sauce like I do.
  5. Remove and place into half-pan, cover tightly with foil (throw a hail mary probe shot (or wrap around the probe) and return to the RecTeq until IT is 203F+
  6. Remove bone, shred pork, add some finishing juice if preferred.

Notes

Times for this particular cook:
11:15am - In the smoke
3:30pm - Foil Wrap
5:00pm - Shred