I love the crispy bits. When the pork fat renders and becomes deliciously crispy - I’m here for that. This was a large 10.5 lb bone in pork butt. Scored the fat cap to help render the fat crisp. Rubbed generously with @fiestaspices mesh 16 black pepper and @redmondrealsalt garlic pepper. That’s it. Nothing else. No wrap. No spritz. It’s all about pure pork goodness and woodfired hickory smoke. After seasoning place on a foil lined baking pan (with a mesh baking rack) fat cap up. This keeps your grill clean but maximizes the crispy bark . Smoked for 3 hours at 225F then increased to 350F roasting till 205F rested uncovered for 1 hour. Total time about 11 hours. That crunchy exterior is just incredible and due to the high fat content of pork butts the inside stays lovely, succulent and moist. Straight up Pure. Pork. Goodness.
