Howdy All -
Got this pork butt today from Costco; 7-8lb range. I injected it with a mixture of Hansen's peach nectar, water and Butcher's Block Pork injection. Then coated the outside with molasses and finally dusted it with Fine Swine & Bovine dry rub. I spritzed the outside with some of the Hansen's, water and apple cider vinegar about every 1.5 hours.
When the temp hit 155, I spritzed the butt real good before wrapping in pink butcher paper. I started at 1pm this afternoon so I still got a ways to go. I will pull at 195, and let sit for 2 hours before I start shredding. This butt is for a work potluck tomorrow and I have to be on duty at 0530. Looks like I won't be getting much sleep tonight or tomorrow
Then I have "Cinco de Drink-O" to prepare for...more to come on that but a different post!