First Pork Smoke Help Please

I don't brine, but use a rub. If you have not seen it, the other day I posted a Basic Pulled Pork Smoke thread. Check it out. If you still have questions after reading it please ask!

http://www.smokingmeatforums.com/for...ead.php?t=8111

Take care, have fun, and do good!

Regards,

Meowey

I've followed this method and have had good success!

Cover the pork down with rub, Jeff's rub is great and Debi has many good ones on her web site.

Wrap in platic wrap and refrigerate overnight.

Put on the smoker at 225-250. After a few hours when the rub has set and every hour after I spritz the butt with some apple juice to add moisture.

I take the butt to an internal temp of 165 degrees, pull it out, wrap it in foil and put it back in to an internal temp of 195-200 degrees.

I leave it in the foil, wrap it in an additional layer of foil, wrap that in a clean towel and put the whole affair in a clean empty cooler where I let it sit for 2 hours.

Be careful when you unwrap it as it will be hot!. Pull pork and add the accumulated juices to the pan.

Remember that you may hit a plateau when the temperature of the meat stays the same for an hour or three, just be patient and keep going.

Good luck.

You got it partner! Enjoy!

Gust like they said and be ready for some great "Q".