My first butt bark with Q-View. I concede it was better than my last un-barked butt, but my wife disagrees. In fact, it was the best pulled pork I have ever eaten.
I applied the rub and refrigerated for 12 hours, then reapplied another layer of rub before putting in the smoker. I smoked at 285 degrees with red oak in my SFB smoker for 10 hours (3:00pm) when it hit 205 IT. I panned it and placed in the oven at 170 degrees while the sides were prepared and all the guests arrived. At 7:00 it was pulled and devou..er...served. There were 7 adults and a 3-year-old. I have enough of the 9# butt left today for a couple of small BBQ sandwiches.
Rubbed with mustard and seasoned with Blues Hog. Blues Hog is not too salty, so it is ideal if you like to brine with salt or add a finishing sauce that is salty.
5:00am is awfully early.
10 hours later it's at 205 degrees, no foiling.
No pulled view because of the crowd that gathered around as it was being pulled.
So, back to my original question at the beginning of this post, "Why dry rub? Why not just add seasoning after it's cooked?" Well, you add dry rub to form the wonderful and flavorful outer shell that makes pulled pork so great. There, I said it. I guess I'm in the cult now.