Thanks for the pics on this thread guys. I just followed the process on the pork sticky of this forum with a few tweaks and the pork butt I did this weekend turned out fantastic. The following was my process:
- 12 hours pre-smoke - rinsed and patted dry. Rubbed with mustard and then rubbed generously with Memphis BBQ Company ultimate rub.(This stuff is awesome on ribs and butt)
- Sealed in plastic wrap and overnight in the fridge.
- One hour pre-smoke - inject with a mixture of apple juice and brown sugar.
- On to the Lang 36" at 225 for the long haul. (Fat cap down) Sprayed down with apple juice mixture every hour.
- Several hours in:
- I didn't mark the time that it hit 160 but it was probably about the 4th or 5th hour. Pulled it, wrapped in foil and dumped 8 to 12 oz of apple juice in with the butt.
- The butt plateaued at 172 for a while, probably 30 minutes or an hour.
- Pulled it when it hit 200 and let it rest in the foil for a little over an hour.
- Pulled it and tried not to eat it all while pulling it.
- Finished with the Finishing Sauce recommended by SoFlaQuer
Thanks for the tips: meowey (Basic Pulled Pork Smoke found in the Pork Sticky) and SoFlaQuer for the Finishing Sauce also in the Pork Sticky.