Have been wanting to take another attempt at smoking a pork butt for quite some time now and found myself with a free day this weekend.
I got a 6.25 lb butt which I dry brined overnight. I had planned to use my go to pork rub, a variation of Memphis Dust, but found I was almost out. So I used about half of the MD and half PBCs Beef and Game rub.
Hung it for about 3 and a half hours till i reached 162 degress, before I pulled and wrapped it.
Cooked it about 2 hours and 15 min longer before it was ready to be pulled.
I let it rest for a bit over an hour before I got hungry and impatient, so I unwrapped it to take a look.
This one came out way better than my 1st try, much more moist and pulled effortlessly.
Ate it on some Hawaiian rolls with some cole slaw
