First of all, sorry there was no Qview.
Below is what I did on my first pork butt. It turned out GREAT!!!
I did not use Jeff's rub. Wanted something that was not as strong.
This roast had great taste and was very tender. (Bought it at Giant Eagle)
If you use this, PLEASE, PLEASE, PLEASE, remember to take the roast our of the oven before turning it on.
(I'm a Firefighter and don't need to get blamed a house/oven fire. PUT A NOTE ON THE OVEN when you put it in)
Here is everything I did and the times and temps:
Bob's Pulled Pork
Carolina Vinegar Barbecue Sauce
1 Cup Cider Vinegar
¼ Cup Water
1 Tablespoon Brown Sugar
½ Teaspoon Cayenne Pepper
¼ Teaspoon Black Pepper
¼ Teaspoon Red Pepper Flakes
3 Tablespoons Cajun Seasoning
4 Tablespoons Brown Sugar
½ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Salt
Apple Juice (1/2 Gallon)
My timeline and observations: (July 2013)
July 2, 2013:
Mixed up a double batch of the above Rub. It was perfect for my 8lb roast.
Mixed up the Carolina Sauce also.
Coated the Roast in Mustard and the Rub.
Wrapped it in Plastic Wrap.
Stored it in the frig over night.
July 3, 2013:
Took roast out at about 1245 and set on counter.
Fired up the Smoker.
In my water pan I put a 50/50 mix of water and apple juice. As the time went buy I refilled it with a
Unwrapped the roast and got it ready to put in smoker
At about 1400 I put the roast in the smoker.
Added Hickory chunks.
Temp in the smoker was 228 degrees.
Every hour I opened up the smoker and sprayed the roast down with apple juice.
I kept the smoke going the entire time.
At 2200 I checked the temp of the meat and it was at 203 degrees. Pulled the roast out and took it
Got it ready to wrap in plastic wrap. Laid the plastic wrap out on the table then placed the roast on it.
Gave it one more shot of apple Juice then closet the plastic wrap. Then wrapped it in foil.
I then put the wrapped roast in a foil pan and covered it with foil.
I wrapped the entire foil pan in a Moving Blanket. The kind that moving companies use to protect your
furniture. Tied it up with a bungee cord and placed it in my "turned off" oven over night.
July 4, 2013:
Removed the wrapped roast from the oven at 1100.
Unwrapped it and it was still warm.
Found that the juices had been reabsorbed into the meat.
Pulled the roast apart.
Found a great smoke ring, great taste and very moist.
Put the pulled pork into a foil pan an covered it with foil and put it back into the oven till I needed it.
Later that day turned the oven on to 185 degrees for about a half an hour to warm it.
Served it with the above Carolina Sauce and with Jeff,s Sauce.
Got Great reviews on it. Will make this again!!!