The REC TEC with its PID WiFi controller is one of the most accurate cookers on the planet.. for it's maiden voyage, I decided to cook a boneless pork butt and it was not only beautiful with an amazing smoke ring, but it was smoky, tender and delicious.
Prep Time 10 minutesminutes
Cook Time 14 hourshours
Total Time 14 hourshours10 minutesminutes
Servings 6-8
Author Jeff Phillips
Ingredients
Pork butts
Yellow mustard or oil
Jeff's original rub
Jeff's barbecue sauce
Butter and Rub Moprecipe below
Foil pan
Heavy duty foil
Digital thermometer such as the ThemoWorks Smoke or the FireBoard to make sure the meat gets done perfectly.
Instructions
Rub the pork butt with thin coat of yellow mustard. You can omit this step but it helps the rub to stick better.
Apply Jeff's original rub onto all sides of the roast.
Set the meat aside while you get the smoker ready to cook.
Set up your smoker for cooking at about 225-250°F using indirect heat.
If your smoker uses a water pan, fill it up.
Place the meat directly on the smoker grate and close the lid. If you are using a pellet grill/smoker, I recommend starting out in the special "Smoke" setting for about 1 hour then adjust to 225-250°F
When the meat reaches 160°F, it's a great idea to place it into a foil pan to catch the drippings and to help it to cook faster.
Use a thermometer such as the ThermoWorks Smoke to monitor the internal temperature of the roast.
When the meat reaches 205-207 °F it is done and perfectly tender.
Allow it to rest under a tent of foil for about an hour before proceeding.
Pull the meat into pieces using a couple of forks and discard any fat and gristle that you find.