This is a cook I did last Oct. I am posting this as an interest on butcher paper in response to a Post by PTPalms.
Oct 2012
I bought the pork butts at my butcher Kah Meats, $1.69 per pound. There were two in a cyropac, a total of 16 ¼ lbs. I took what looked like the largest to me, it was 8 ¼ lbs. I froze the other one for later. Sandman gave me enough butcher paper to wrap it.
Last Friday was a long day, getting the 8 ¼ lb. pork butt on at 3:00am. An hour before getting it on the smoker I rubbed some Penzey’s Galena Street rib rub on. I then injected cider all over; then rubbed in some mustard and a little more rib rub over that. I had the smoker at 180 deg, averaged about 190 deg. I placed it on a frogmat with fat side down. I went back to bed and got up at 8:00. The butt was looking good; when I put the temp probe in it was at 140 deg. IT. I went to 225 deg.
It took until 11:00, just 8 hours to get to 170 deg. IT. I wrapped it in butcher paper trying to get 3 layers; I think I got more! My little table on my 6X6 smoke deck is not a good place to handle a large sheet of paper. I remembered the fat cap side and put it on fat side up.
It took until 3:00pm to get to 197 deg. IT and testing with a rod, it went in easy. I pulled it and placed it in a preheated oven at 180 deg & turned the oven off. After an hours rest I unwrapped it and pulled it.
The bone came out clean and easy. When I turned it to get the fat off the fat cap side, it about fell apart. I pulled it by hand and this was the easiest I ever pulled. Tasted great, melt in your mouth. I didn’t have as much juice as with foil since the paper soaks a lot up; but I would say the meat definitely stayed moister. I didn’t note that much cider taste.
I got the idea of cider from BarkonButts on another forum. I had to use pasteurized cider and he used fresh unpasteurized. I burnt up about $10 worth of gas driving to four orchards I knew of to find fresh cider. Three were out of business and one had equipment breakdown and wouldn’t have any for a week.
I will have a sandwich from this topped with some of my home made Kimchi Saturday night.
Pork Butt
Injected
Ready for the smoker
Ready to wrap
After resting
Unwrapped
Bone pulled
Finished pulling
Smokin Don