Generally, this is an all-day commitment (or at least a significant portion of the day), and although most of the time allows multi-tasking, I have to mostly stay around to make sure things are going ok.
The past few pork-butts I've cooked, I've borrowed a "technique" that I've been using for Chuck Roast for quite awhile, and it helps free up time for other things.
Basically, I'll smoke the pork for 2 to 3 hours on my Weber Kettle and then move the butt inside and finish it off in the crock-pot.
One obvious issue with this technique for cooking Pork Butt is that most of the Butts I get are too big to fit in the crock-pot.
However, if I cut Pork Steaks off the Butt (like I did in Pork Butt Steaks), it usually reduces the size enough that the butt will actually fit just fine.
Last Sunday, I smoked a Pork Butt and finished it off in the crock-pot. We had the Pork Steaks a couple of weeks before.
I got started around 6:30 and got the butt on the kettle with hickory wood chunks.
I let it smoke somewhere between 250 and 300 degrees F from that time until I got back from church.
Once we got back (3 or so hours later), I pulled the butt off the kettle and put it in the crock-pot.
This allowed me to get in my October Metric Century in while the pork finished off safely inside.
Since it was the last weekend-day of October, I probably would have ended my #MetricCenturyEveryMonth without cooking the butt like this.
It turned out fantastic. Yummy. As usual, we had pull-pork sandwiches. Even with the smaller amount, we also had plenty of left-over pork for more meals.
Win. Win. Win.
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