Recent content by Paul90409

I smoked two bone-in 5-pound butts yesterday—no brine, but I'd rubbed them with mustard and Santa Maria Style Seasoning and left them in the fridge overnight before cooking. They both finished well after midnight. I foiled them in a cooler for at least an hour each, and then I put them in the...

I did a tester pork butt yesterday, but it didn't work out so well. It was a 3.5-pounder, and I only did a rub day of (no mustard or anything) and set it at about 235. I started it around 3:45 p.m., but by 11:20 p.m. It was only at 170 degrees. (Goal was 190 for pulled pork.) it was late enough...