Full day of eating pork products. Breakfast = ham, egg and cheese sandwich; lunch = baby back ribs; dinner = pulled pork
After I pulled off the ribs for lunch, I added more lump charcoal, water to the aluminum pan and kicked the temp up to 350 degrees.
Last night I trimmed excess fat off the pork butt, coated with yellow mustard, rubbed with Dizzy Pig “Swamp Venom” and “Dizzy Dust” then wrapped in plastic wrap and kept in fridge overnight.
About 1-1.5 hours before putting on the Kamado Joe I pulled the pork butt from the fridge to allow it to warm up a bit.
Used apple-wood chuck for the smoke and after about 2.5 hours at 350 the internal meat temp hit 160 degrees. At this point I wrapped in foil to speed through the stall period. (Didn’t have time to wait)
After another ~2 hr at this temperature the 8 LB butt hit 200 degrees (internal temp). At which time it was time to pulled off the grill. I then let the steam escape, re-wrapped and put in a cooler to rest for 1 h.
The pork was then pulled, served with the mustard vinegar sauce which I have posted about several times and Mac&cheese.
Came out great. Moist and flavorful. I plan to save some for pork tacos and maybe BBQ pork pizza later this week.