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Thanks Flash, great advice! I'm still working on my own rub and I was a bit cautious to use sugar because I didn't want to burn it. Is brown sugar preferred over white or does it matter?
FYI I get called "yankee" often. My wife is from Alabama and I'm from Ohio. They hate it when my Q is better...
11.5 hours on the smoker. I did NOT foil (that's why I was expecting more bark). I also didn't use any sugar in my rub... Temp was 235-245 depending on if it was in the shade or sun. I may be able to convert the wife over to enjoying the bark... eventually.
Smoked this Boston butt yesterday in my new GOSM 3405BGW. It's quite different than what I was used to with my modded ECB. Didn't get the bark I hoped to and had to work at getting smoke more than usual. The results were still tasty though.
I unfortunately didn't get the chance to brine. The in-laws brought the bird and I barely had enough time to smoke it. I did inject it with the Cajun Injections Rosemary/Basil injector. The flavor was great, not too much smoke, very moist, and a good blend of the injection and natural fat...
I'm new to smoking (but have been eating smoked meat for years!) and love to creating savory meals. I'm an audio engineer and enjoy the part art, part science, part magic aspects of both audio and cooking. Thanks for the great resource.
jollyaudio