I also smoked a 9lb pork butt with bone earlier in the week. I used a mustard/maple syrup slather and covered with a rub heavy in sugar. I smoked it with a mix of hickory and maple. I only had time to smoke it for 4 hours though. Before placing in the oven I poured maple syrup on and added some apple juice and wrapped up the foil. I put it in the oven at 205 degrees and went to bed. I got up at 7 am and it was ready. It turned out very nice but needed a bit more smoke. I might just use hickory next time.
(http://img187.imageshack.us/img187/3230/dsc01301sj6.th.jpg) (http://img187.imageshack.us/my.php?image=dsc01301sj6.jpg)
Sure looks like it was falling apart. Hope you all enjoyed the meal. I'm surprised you didn't have enough smoke taste on this meat after 4 hours of smoke. If you're looking for a strong smoke flavor, you might mix in a bit of mesquite.
its strange, some times my meat picks up lots of smoke flavor, other times it has very little. I always smoke at least 4 hours. I've been adding more mesquite to my various meats to improve the taste but I have to be careful not to use too much mesquite.
Love to see folks smoking thier "butts" off ;D Nice work!
-Brian
Can your pre-coating and rub be preventing the smoke from getting to the meat????
Al
I don't think so. Most professional BBQ chefs use rubs and slathers before and during smoking. The slather is really a pretty thin coating, you can see the meat thru it.