So I just did my first ever smoke - 2 pork butts totally just over 13 lbs. My rub was dijon and a basic mix of spices. Wood consisted of apple and cherry. I put them in at about 9:40 this morning and pulled it around 7:20pm right at 205. Being my first time, I wanted to keep it easy so no spray (my buddy swears by apple cider vinegar, which I will definitely do next time). I could probably salt the pork a little more as well after tasting the end result.
For my first time it tastes pretty good. I wish the crust would have come out a little more black, based on some of the other ones I've seen in this forum. Any tips on that?
It's a pulled pork for Labor Day tomorrow, and so I have another question. We've already shredded the meat intending to re-heat it before heading to the picnic. Does anybody have a good temp/length for re-heating it in the oven?