whosthebestcop wrote:Nice looking bark and smoke ring. Yellow mustard just used to help the run stick better? At least that is what I use it for.
What temp did you smoke it at 225-235?
How many hours total cook time? I'm guessing it was 8-12 depending on what temp you used.
How many hours of pure smoke 3-5 then cover with foil and finish?
Sorry for all the questions.
Yes, I use the yellow mustard to help the rub stick, there is no yellow mustard taste at the end of the smoke, I do think it adds slightly to the bark though. But mainly just to hold the rub in place.
That particular butt was smoked 240-250° For 8-10 hours.
When I smoke pork butts low and slow I start checking for probe tenderness around 185° internal temp, and generally pull them anywhere from 190-195° depending on when they probe very tender, if you smoke your butts a little hotter and faster, say 275° They generally don't probe completely nice and tender till around almost 195-200° internal. As a very generic guide, if you're smoking low and slow, say around 235° expect the cook to take around one and a half hours per pound of pork butt. But try to determine doneness by probe tenderness and internal temperature.
I don't foil my butts, I let them go straight through with no foil, I like the bark it develops that way.
As far as Smoke wood, I use between 4 and 5 fist size chunks of wood when I smoke pork butts and brisket. Ribs get around 3 fist size chunks. I placed them on the very edge of the charcoal ring and they slowly ignite through the cook, but yes never more than three or four hours of smoke during the long cook.
Hope this helps,