Memorial Day Pork Butt

Well, its been a while, but we are back after a bit of a hiatus;  I got to say, it feels pretty good to be back. I primarily was writing this stuff for dad, and I guess after he died, I sort of drifted away - but we're back - ready to bring you more food and other excitement from Trout Lake. It will probably take a bit to get my land legs back, and remember how to drive this thing, but I guess all we have is time, right?

Over Memorial Day Weekend, we did a really nice pork butt. I'm not sure where they came up with 'butt' as the cut is actually the shoulder, but pork butt is a lot more fun to say.  We started out by making a rub. My Go-To ingredient for pork butt rub? Fennel Pollen. I love fennel with pork, but the seeds are a little much on butt (great in an Italian  Sausage)

Here we are after rubbing it up. It got rubbed the night before we cooked it - Then re-rubbed prior to sticking on the smoker

We cook butts over night. This is it going on at 10:00 PM  Friday night.

Fast forward to about 7:00 AM on Saturday, pop the lid, and low and behold, we have this beauty! At this point it gets wrapped in foil, and a little spritz of apple juice -

About another 3 hours and its ready. If you're not ready for it, just take the whole foil wrapped wad, wrap it in a towel, and place in a cooler. It will stay warm for hours. It shredded up very nicely.

Dinner is ready!