Think I'm going to smoke my first butt on Sunday...

[trig]

I picked up a 9lb'er to make in my UDS. Since I built it, I've made about 4 fatties (jap and cheese, the GF loves them), and tons of plain sausage links as that's one of my favorite BBQ things.

Tell me if this sounds ok.

I'm going to get the butt out tonight and cover it in mustard and just plain brown sugar, and then seran wrap it until Sunday morning. Is that too long to wrap it?

I don't know if I will spray it or anything as I would like to keep it cheap and easy the first time.

Any recommendations?

 

[raceyb]

What works best for me is to rub my butts while I'm waiting for the charcoal to get ready. The meat turns out great every time. The problem with mustard and brows sugar is, the sugar will melt and will drip down to the bottom in all likely hood.

I don't think you plan has any drawbacks though, it certainly won't hurt the meat. Keep in mind that the butt is a very fatty piece of meat and doesn't need any attention to moisture. You can inject if ya like for some wild flavors and or rub down with some spices for a spicey good bark. For the most part, the meat will take care of it's self and will taste awesome.

 

[rp ribking]

The 1st time I did a butt I brined it and wrapped in foil for 9 hours on a mild day, pulled easy.

 

[jirodriguez]

Im with Raceyb, for butt and ribs, I just get the meat preped then go get the smoker going and up to temp. Usually takes about an hour to get it going, so the rub is on there for 1-2 hours before cooking. Have yet to go wrong, and family loves it :)