Hello everyone! I am a newbie here, so I apologize in advance for my terrible questions. I recently purchased the MasterBuilt 40in electric smoker from Lowes. I am planning on smoking a pork butt tomorrow morning to have for the games this weekend. Here is where I stand now...I purchased a 6.5lb pork butt yesterday and I am applying my dry rub tonight. I am getting up at 8ish to crank up the smoker. Once the smoker hits 225, I plan on putting the meat in and first load of chips(using both hickory and apple). Also, I plan on putting a little apple juice in the water pan to help maintain temp and maybe give a little more flaver? I will apply chips every 45 mins until the meats IT reaches 140 or so. Once the meat gets between 200-205, assuming this will take 10-13 hours, I plan on pulling it out and letting rest for 1 hour. Once rested, I will pull and enjoy. So my main questions are...
- Is the overnight rub too long for the rub to be on the meat since the rub contains brown sugar(planning on 12 hrs atleast with rub on)? I dont want to pull the moisture out of the meat with the sugars in the rub.
- Is the pan better to use one shelf below the meat, or put the meat directly in the pan? I want close the door and not open again until done, and if I put directly in the pan, the bottom side wont get smoke...RIGHT?
- Anything I missed or anything I am wrong on(temps, times, etc)?
Edited by MGMsmoker - 1/3/14 at 12:34pm