My first smoke was a success. After reviewing the site, I decided to try a Boston Butt, since there was little room for error.
I picked up a 9.5 lb Bone In Boston Butt from my butcher, and let it take 10 hr bath in Divot Makers Pork Brine (less the #1 Instacure). The next morning I woke up, rinsed the meat thoroughly, patted it dry, slathered it with Yellow Mustard and then the salt free version of Meatheads Memphis Dust. I foil wrapped 3 chunks of hickory weighing it at close to 6 oz, wrapped the wood box in foil along with the bottom and punched a hole with one of the temp probes from the Maverick. I added a small loaf pan of apple juice tucked up next to the wood box for added moisture. I hooked up the Maverick 733 to monitor the IT to 195. Set the smoker at 225. 23 hrs later, the temp was met, I pulled the meat off the smoker, double wrapped in foil then wrapped in towel, into the cooler it went and let it rest for 45 minutes (I couldn't take the anticipation). The results left me impressed. The bark was like candy, the bone literally fell out, the pork was moist. We made sandwiches a few times, and then some of the best pork tacos we had ever had!
Cheers!
