5/3/2025 – Last week we bought an 8 lb. well trimmed pork butt from Rouse’s. Yesterday afternoon, trimmed the small amount of fat still on it, salted to dry brine, rubbed it with Meat Church’s Voodoo Pig Rub and let it sit under plastic wrap overnight. Did not ‘butterfly” it like competition style leaving it as a large clod with the bone in. This turned out very good.
About 8:00 AM, preheated the Recteq and sat the butt out on the counter to warm a bit while the smoker preheated.
- 8:30 AM – Put in into the preheated RecTec at 250°.
- 2:30 PM – After 6 hours of smoke, the bone was beginning to show and the color was great: from dark reddish-brown to black. Then pulled: did not add more rub as Mary worried about being too spicy, wrapped in heavy alum foil with ACV. put into 275° preheated convection oven with IT probe set at 205°.
- 4:30 PM – IT was 186 so raised Oven to 300°.
- About 5:30 the oven turned off.
- Pulled the wrapped clod and let it rest for 30 minutes.
The VooDoo rub was not applied heavily and the flavor was too mild for us. If it had been on much heavier there would have been more intensity but still it would not have the Texas flavor we like. Will go back to 6POGS moderately before smoking and then again lightly before putting into the oven.
