So last weekend I did my second round of pork BUTTS, this time with bone in. I followed a different process, and the results were outstanding. However, I can always do better so I have a question. Here is what I did:
I got 2 9lb butts from the meat store for under $1 per pound ! Bone in, great looking and smelling BUTTS LOL (I always smell the meat). I hit them with some mustard and dry rub and put them in the fridge overnight. Fired up the WSM at 545am the next day and smoked the butts at 225-250 until they hit 155. Then I hit them with the crutch. The internal temp came up to 200 in a few hours, so I unwrapped them and wow was there a lot of juice in there. Put the butts back on the smoker to firm up the bark. The internal temp dropped pretty quick, and after 1 hour I pulled them off the WSM and foiled them for about another half hour. The bone just popped right out of the butt (im laughing as I type this of course), and the bear claws tore those butts up in no time. It was very tasty with a great smoke ring.
My question is what is the post crutch process? I never got the bark to firm back up, even cranked up the temp to 275 and it never got to that crunchy bark like when I did the butts the first time (again laughing). I liked the crutch simply because it took the total time down to about 12 hours vs the non-crutch which was +16 hours. Need some advice so I can do better butts (laughing yet again)!