Didn't know where to post this, so I'll revive this old thread.
I smoked my first butt today, two 5# at the same time, two different methods. One with a Texas crunch (aluminum foil after butt hits 140F) and one without. We ate first one today, here's the pics
I made chopped pork sandwiches on a kaiser roll. It was ok. Mr. Smokey put some of his side salad with Southern Cream dressing (which is very zesty) on top, then it became awesome.
So many schools of thought on pork butt, I don't know who to believe. This butt was pulled at 190F, no foil. It had a beautiful bark, I used Meathead's Memphis Dust rub. Taste was just ok. I don't think I like this method.
The second butt was pulled at 205F, but it took longer, at least an hour longer, which differs from conventional wisdom, which says a Texas crunch is suppose to cook the meat faster. It didn't for us. But it was so tender and moist, much easier to "pull". The first butt we had to chop, it wasn't pulling. The second was more reminiscent of what I've had in good BBQ joints. Unfortunately I forgot to take pictures, but the bark wasn't anywhere as nice as butt #1. I'll have a taste tomorrow and compare. So far, I like the Texas crunch method better.
