I've never done pork butt so did a little searching/reading.
Seems most of you here do a brine or mustard/spices overnight wrap, or a vinegar bath for a couple of days beforehand ?
I am hoping it can be done with just a straight dry rub, (or mustard coating and dry rub), and toss it in. is this NOT a good idea?
I've got 14 lbs (two 7 lbs pieces) of regular old Farmer John's Bone-in Pork Butt. The package says "square cut".
My smoker is a propane GOSM,
and I was planning on using a mixture of Hickory and Mesquite.
Any advise or tips ?,.... (translation,... can someone please hold my hand so I dont mess this up? )
It's the wifes birthday, so I can't afford to screw it up.
I've got it sitting on the counter just as the pic shows, waiting for your expert guidance and directions
so the questions are,
Can I just do a mustard / spice rub and toss it in ? ,.... or do I HAVE to wait a day or two ?
Recommended temp of the smoker ?
any trimming of fat ? and/or fat side up ?
any deep slices before smoking ?
Edited by Tri 5 ron - 7/5/13 at 9:56am