I'm going to a party this weekend and want to amaze everyone with a Boston Butt. I got the following recipe from Jeff, the smoke whisperer. Gents, please let me know if I'm accurate or if there's anything that I've neglected:
1 - Get an 8 lb bone in butt, rub it down mustard and then apply Jeff's secret rub and then
place it overnight in the fridge;
2 - Smoke at 225 degrees. Assuming that I smoke 1.5 hours per pound, the 8 pound
shoulder will require about 12 hours in the smoker;
3 - HERE'S A QUESTION, AT 140 DEGREES DO I WRAP THE MEAT IN ALUMINUM
FOIL AND THEN KEEP IT SMOKING UNTIL IT REACHES 200 DEGREES OR DO I
KEEP THE MEAT SMOKING UNWRAPPED UNTIL IT REACHES 200 DEGREES?
4 - At 200 degrees, pull it from the smoker and let the meat rest for 45 minutes or so (wrapped), then shred.
Also, I own a AMNPS. Please advise which pellets i should that will give the best flavor.
Finally, I hope Todd is reading this and can chime in with advice. Since I'll be smoking for 12 hours, should I fill all three levels of the AMNPS?
Gents, please let me know if I'm missing out on anything?