@tfti.bbq: 𝙉𝙊 𝙒𝙍𝘼𝙋 𝙋𝙐𝙇𝙇𝙀𝘿 𝙋𝙊𝙍𝙆 Sometimes I like a sweet pork butt but then I also sometimes like a savory pork butt like this one. This is also one of the easiest ways to do it. Didn’t wrap the entire cooking process. Didn’t spritz either. Which gave this an amazing bark with a lot of smoke flavor. Hands down my favorite way to smoke a pork butt 💯 *Them itty bitty smokey fatty bits on top from scoring the fat cap is my absolute favorite part 😁 _______________________________________ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Smoked at 180F for 2hrs w/ a water pan • Bump to 250F and smoke until 203-205F internal temp • Wrap in Iberico pork lard, regular lard or apple juice using aluminum foil • Rest in cooler for 2-3hrs or in a warmer at 140F overnight 𝙎𝙢𝙤𝙠𝙚𝙧: @Masterbuilt XT 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @Jealous Devil Max Briquets 𝙒𝙤𝙤𝙙: @Cutting Edge Firewood Cherry 𝘽𝙞𝙣𝙙𝙚𝙧: @Bear & Burton's W-Sauce 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @Eduardo Gonzalez Pork 𝘼𝙥𝙧𝙤𝙣: @Hogsmith North America 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks 𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @Cambro Custom CamTray 𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @ThermoWorks _______________________________________ #pulledpork #smokedporkbutt #smokedbbq #tftibbq

TFTI BBQ - Tony Ramirez

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Region: US

Wednesday 14 August 2024 18:37:24 GMT