At this temperature range, they are pinched tightly shut, preventing them from holding on to any moisture. After No Resting: The meat around the exterior of the steak (the parts that were closest to the pan) are well over 200☏ (93.3☌).If you find that you’re heat is teetering on the high end, it won’t hurt to do that to avoid the meat becoming too dry. I have found that I have not really noticed a difference. There have been times where I will hit the pork with apple cider vinegar in a spray bottle every hour or so. Also, the vinegar of the mustard adds to the overall flavor of the meat.Īs far as basting, I do not baste. The rub will continue to work on the butt while resting, breaking down the muscle and making it more tender. In reference to your earlier post regarding the overnight rest with the mustard and rub: The mustard is used basically to keep the rub on. BUT … if you follow through that way please let us know how it turned out. The pork will develop a nice bark with just smoking at that temp and really doesn’t need a sear. I will say that I am not sure how well the smoke will penetrate the meat wit a sear so watch out for that. Hey Martha, I have never seared the meat and then smoked so let me know how that goes. Some people like to use fruit wood, such as apple wood or cherry wood, to add sweetness. I like an aggressive smoke on my shredded pork. In my opinion, I think Pecan or hickory wood is the best to use for this. You just need to keep an eye out and toss another couple of hickory chunks in when the smoke stops. You want that smoke to start smoking, not waiting until the water evaporates.Įach chunk usually takes about 45 minutes before needing to add more. Some people like to spritz it with apple juice or apple cider vinegar, but I don’t find that necessary.Īfter much trial, I found that using unsoaked wood chips works much better. The mustard allows the dry rub to adhere better, and the vinegar helps in the cooking process. I will pat it relatively dry, apply a liberal amount of yellow mustard all over, apply the dry rub, and wrap it up overnight. In a small bowl, combine the dark brown sugar, granulated sugar, paprika, celery salt, cayenne pepper, dry mustard, garlic powder, onion powder, salt, and black pepper. We will also use this spice rub on our ribs as well. When it comes time to apply the pork rub, you can use your favorite or try ours. The smoke and the rub will not penetrate through all of that.įriday, after about 18-24 hours, I will pull out the meat from the brine and let it rest for a couple of hours. If you have excess fat on there, you can, and should, trim some of that off. In a few words, the meat remains moist while cooking, and once done, you get the awesome bark and meat that falls apart in your fingers! So, let’s get to it. We usually brine, and you can find an explanation and an easy brine recipe here. The best way to do that is to either inject the butt or brine it. The trick is to keep the meat moist while it slowly cooks all day. There isn’t really one, but perhaps you have never done this before, and it’s a game changer. That alone is why I don’t care getting up early in the morning to start this up. I have heard more than once from friends and family that this was the best smoked pork shoulder they ever had. Best results take time, and it’s worth the effort. This long cook and slow process produces the most flavorful meat. The smoke flavor and a flavorful spice rub on fall-apart tender pulled pork just can’t be beaten. Smoked pork butt is a cornerstone of backyard barbecue. If you want to impress your friends, have them over for some of the best smoked pulled pork they have ever had. I have prepared countless smoked pork butts, but every time I pull one off the grill/smoker, it’s like Christmas, and I am 8 years old. One of the easiest and most delicious meals you can prepare is a good smoked pork shoulder (pork butt).
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