Sorry, no Q, BTBB (but the best butt) ever I tasted! Thanks to the shared knowledge of the great folks on this forum!!!
Rubbed the 9 pounder (after smearing with mustard) about noon Sat., took it out of fridge 'bout 9:30 PM, put it on the GOSM at midnight, got up every two hours to check wood (hickory) for smoke, water, and spitz it (apple juice, rum, a little apple cider vinegar and a little cooking oil). It hit 165 at 12:30 PM Sunday, wrapped in foil (with the rendered juices and spitz), back in the smoker till 4:15 when it hit 195. Wrapped in newspapers (to absorb juices leaking out) and towels and put in cooler till 5:30 (just couldn't wait no longer).
Smoker set on low keeps temp between 210 and 230.
When I picked it up out of the wrappings it almost fell into pieces -- the blade bone just pulled out with no meat attached. It took me about five minutes to pull it with a couple of forks -- unbelievable tender and flavor to die for.
Added my sauce as I pulled it. A very simple NC style sauce: Bullseye Hickory sauce, tomatoe ketchup, hot sauce, Dat'l pepper mustard, apple cider vinegar, and water to thin as needed.
None better, nowhere, nohow, thanks to you folks.
Dave in Florida
Rubbed the 9 pounder (after smearing with mustard) about noon Sat., took it out of fridge 'bout 9:30 PM, put it on the GOSM at midnight, got up every two hours to check wood (hickory) for smoke, water, and spitz it (apple juice, rum, a little apple cider vinegar and a little cooking oil). It hit 165 at 12:30 PM Sunday, wrapped in foil (with the rendered juices and spitz), back in the smoker till 4:15 when it hit 195. Wrapped in newspapers (to absorb juices leaking out) and towels and put in cooler till 5:30 (just couldn't wait no longer).
Smoker set on low keeps temp between 210 and 230.
When I picked it up out of the wrappings it almost fell into pieces -- the blade bone just pulled out with no meat attached. It took me about five minutes to pull it with a couple of forks -- unbelievable tender and flavor to die for.
Added my sauce as I pulled it. A very simple NC style sauce: Bullseye Hickory sauce, tomatoe ketchup, hot sauce, Dat'l pepper mustard, apple cider vinegar, and water to thin as needed.
None better, nowhere, nohow, thanks to you folks.
Dave in Florida