Pork Butt

[kiyotei]

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. 

[Consiglieri]

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.

[kiyotei]

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.

[Stickbowcrafter]

Love to see folks smoking thier "butts" off  ;D Nice work!

-Brian

[aha638]

Can your pre-coating and rub be preventing the smoke from getting to the meat????

Al

[kiyotei]

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.