I smoked 3 pork butts/shoulders from Townson to feed a bunch of bicyclists after a race I helped host. They were the BEST butts I've ever had, and I had a LOT of people come tell me it was the best BBQ they've ever eaten. Here's how I cooked them:
1 - Trimmed the fat cap off and most of the hard fat that doesn't cook down. They were marbled like a steak, unlike any butt I've seen before.
2 - Rubbed with Butt Rub
3 - Smoked at 230*F for about 14hrs on a Weber Smokey Mountain cooker with Cherry chunks for smoke. They cooked slower than butts I've cooked before, even after 14hrs the internal temp was only at ~185*F. I usually cook butts to 195*F, but at 185*F these were done, they were super tender, the bones pulled out clean and easily, and the meat pulled apart with ease.
Next time I make BBQ, I'll be using these again! read more
