Took the trash can/hot plate smoker out for its first real test drive yesterday—a 7 pound pork butt. (Purchased at Martin's butcher shop at Reading Terminal Market, for those Philly-ites out there.) Here's how it went down.
The night before, I made a rub out of brown sugar, white sugar, korean red pepper flakes, cumin, salt, and pepper. I slathered the pork butt in mustard, and then coated with the rub. At 6:00 am, I threw the pork on the smoker, which ran at around 225 degrees burning applewood. I flipped the pork a couple of times, and removed it when the temperature read 190 degrees, around 4:00 pm.
The result: Delicious. Really excellent smoky character, the pork as tender as can be. Pulled apart and piled on a sandwich—sublime.