Holiday Smoking

[kevman65]

Just trimmed the hard fat off an 8 pound semi thawed pork butt (pork shoulder, picnic shoulder, however you know it).
Going to let it finish thawing then smear with mustard for a binder, rub in copious amounts of sweet dry rub and then tomorrow night it will go in smoker for approximately 16 hours.

Mmmmmm mmmmmm mmmmm.....

Sponsored

 

[legacy_etu]

Hmm, what does the mustard do? Just smoked my first pork butt a couple of weekends ago and it was pretty tasty. Just did a rub, no mustard.

 

[Chance575]

Mustard holds the rub on

 

[kevman65]

Hmm, what does the mustard do? Just smoked my first pork butt a couple of weekends ago and it was pretty tasty. Just did a rub, no mustard.

As Chance said, the mustard is nothing but a binder. You never taste it. It will hold the dry rub until it becomes blissfully melded with the outer part of the butt.

16 hours of low temp smoke, let it rest for an hour wrapped, put the butt into a pan and pull pull pull

 

[legacy_etu]

Ah, ok. Weird, I haven’t had an issue with my dry rub coming off. I’ll give the mustard a shot next time and compare.

 

[kevman65]

Soon.........

 

[brianinca]

You don't wrap at the stall? I've liked my results with briskets and butts with a paper wrap.

Have 20 lbs of beef and pork ribs to smoke today. Quick and easy compared to a long smoke like that! Looks delicious!

 

[kevman65]

Nope, on butt I don't wrap while on the smoker. When I pull it (205 internal) I put it in a pan, tightly wrap with foil, stick the whole thing in several towels and let it rest for a minimum of 60 minutes.

Keeps the "bark" crunchy and the meat will melt in your mouth.

 

[Lateralus]

I've got a kamado style grill and have been wanting to do this.

This thread is making me hungry

 

[CivilJeep]

Brisket, salt, pepper and smoke. I’m really looking forward to tonight’s eats. Especially after seeing those pics above!

 

[kevman65]

And 7 pounds of pulled pork

Sponsored