Well, first off, I hope the title gave everyone a little chuckle before they came in to read my plea for help.
Next, before we even get started, I have to thank everyone who has helped me on my previous adventures with the Brisket and the Turkey, without your help on this site, I would have had charred rubbery slabs of meat.
So now it is on to my next adventure- the Boston Butt Pork Shoulder Roast. She is a 5lb beauty with a bone it it. I am not sure if this is normally the case, but wanted to give as much info as possible.
Here is what I think I know from reading the other threads on the subject.
1. I am looking for a cooking temp of somewhere between 225 and 240. Is this correct?
2. I will be cooking her until I get to an internal temp of 165 then double wrapping in foil and cooking to an internal temp of 185. (I am looking for sliced not shredded)
3. I will be using hickory as my wood of choice.
Here is what I do not know.
1. Do I need to brine? I have seen a few threads that have hinted at the notion but no definitive yes or no on that one.
2. Another thing that has been hinted at is using something else besides water in the pan. Someone said apple juice but no one agreed or disagreed on that subject in that thread.
3. Someone in another thread also mentioned putting a second rub on the meat at the end? It was a cajun seasoning but again, it did not get a response as to whether or not this was needed.
4. I have my old standby rub that I have used for brisket and ribs, but if anyone has a good rub recipe for a Butt, I would love to try something else for a little something different.
5. Do or or should I be spritzing the meat during the smoke? With what? Apple juice?
Thanks so much in advance. I know I will have success with all of your help. I am thinking of smoking this bad boy tommorow or thursday(ahhh, the beauty of working from home) so any info would be much appreciated.