Recent content by SmokeHarry

Thanks for all the feedback guys; I added some more rub and it looked fine

I put the rub on a pork butt last night for smoking today. This morning I find quite a lot of juice in the bag; should I dry the butt and/or apply more dry rub before it goes in the smoker? Any advice welcome!

Wow interesting thread guys. As a relative newbie I had assumed that time at a particular temperature was critical to achieving a particular outcome (ie smoky, juicy, pullable pork); from everything I had picked up it sounded like 225F was the classic way to get there. I thought that much...

how big was the shoulder/butt you were smoking? thanks

Thanks tallbm - i also have a timing issue for a 10lb+ butt i am smoking this weekend, want to go at 225 degrees all the way so anticipating a total smoke/foil time of 14 or 16 hours. Hadn't considered smoking it well beforehand and then chilling it in the fridge. I am assuming that the...