I started with two butts injected with creole butter and then rubbed with Dizzy Dust and CYM.
(http://i391.photobucket.com/albums/oo359/easyridinole/0519091645a.jpg)
Into the fridge overnight to rest.
(http://i391.photobucket.com/albums/oo359/easyridinole/0519091650a.jpg)
Out of the smoker and into a pan with a splash of apple juice and then back into the smoker to finish.
(http://i391.photobucket.com/albums/oo359/easyridinole/0520092058a.jpg)
This is the first one done and it took about 16 hrs. the second one hung at a temp of about 162 for a few more hours and took 24 hrs to reach a temp of 185. I am not sure if this is normal but the one never stalled it just kept climbing slowly but surely. :) I have done one before that hung out around 160 for a few hours also.
(http://i391.photobucket.com/albums/oo359/easyridinole/0521090909a.jpg)
Yah, smoking is not an exact science and each beast seems to be just a little different which is why, it isn't done until it reaches the correct IT and nooooooooo soooooner.
Does resting in apple juice make the Pork Butt juicier?? How often do you have to refill the pan with apple juice?
Okeejohn
As the meat comes to rest, it will absorb some the liquid. For myself this more beneficial for briskets then for butts. Butts I shred and add a vaunted vinegar sauce for extra flavor and moistness.
I put the apple juice in after the four hours of smoke and never added anymore. I also changed the water bowl at the same time. It turned out really good and everybody liked it. The little that was left over I think I am going to make into a nacho plate. I think it was SmokingDuck that had something posted like that.
Ole