I hadn't tried smoking a butt yet, but since I got a lot of good info from this thread: https://www.carolinafirearmsforum.c...me-guidance-on-cooking-a-pork-shoulder.54604/, I figured I would try it.
I looked for a brown mustard at the local IGA. I think @Burt Gummer said he uses it as a base. The options were limited and just a bit underwhelming. I decided on French's sweet. I hadn't seen it before, but it's supposed to be their yellow mustard, which I like, with brown sugar. The seasoning is Everglades rub. It's pretty good, but salt heavy. You probably should skip adding salt when using it.
Oh, I trimmed the fat cap off, too.
I put it on around 9am this morning. I left it long enough to go meet @11B CIB at his little rifle shooty thing he was doing. When it hit 165°, I wrapped it. It finally hit 205° about an hour ago, so it's resting in a cooler. I'm heading out to get it now. I should be pulling pork in a few moments.
Some before pics. Errbody likes pics, right?
I looked for a brown mustard at the local IGA. I think @Burt Gummer said he uses it as a base. The options were limited and just a bit underwhelming. I decided on French's sweet. I hadn't seen it before, but it's supposed to be their yellow mustard, which I like, with brown sugar. The seasoning is Everglades rub. It's pretty good, but salt heavy. You probably should skip adding salt when using it.
Oh, I trimmed the fat cap off, too.
I put it on around 9am this morning. I left it long enough to go meet @11B CIB at his little rifle shooty thing he was doing. When it hit 165°, I wrapped it. It finally hit 205° about an hour ago, so it's resting in a cooler. I'm heading out to get it now. I should be pulling pork in a few moments.
Some before pics. Errbody likes pics, right?
