Attempted to smoke this butt a couple of days ago and things didn't really turn out how I would have liked. Finishing sauce pretty much saved the meat (IMO).
Ok, Started with two butts. One 5.5lb that had been cut in half (by the butcher). This might have been the first mistake. Rubbed both of the butts with rub the day before. Fired the smoker up (Brinkman red gourmet smoker) about 1am with no water in the pan. Let it get good and hot. Removed butts from the fridge, unwrapped and coated with another layer of rub. Left out for about 30mins to adjust to room temp.
Placed on the smoker at about 1:45am. Woke up every hour or so to check on temp and spray with apple juice. Pulled both butts off at 195 degrees (probably a mistake) and this is what I had.
I didn't "poke" or touch either butt. Wrapped both in foil and set in the cooler. Pulled both out around 10am (couple hours later) and they were both tough as nails. It was obvious that the connective tissue in neither had broken down. Had to finish off in the oven wrapped in foil. Both were good but dry and not really moist. The finishing sauce mad them taste great and others thought they were fine. I wasn't really happy with it though. Where did I go wrong?? Also, why can't I get a solid bark on anything that I smoke?? Always seems that the outside just gets good and done, not a crust or anything.
ANY help would be greatly appreciated!! Thanks!!