A couple of pork questions

[gbmworks]

I'm planning on doing a pork butt tonight on my mini UDS. I usually use charcoal briquettes, but lump was on sale so I bought a bag. Will lump hold temp as long as briquettes? I will be smoking over night and don't want it to go cold on me while I sleep. I can usually get 7-8 hours on a basket of briquettes.

My second question is if anyone has ever used maple syrup instead of mustard to hold rub on. I had a customer give me a bottle of syrup he just made and was thinking about using that to coat the butt and then taking out some of the sugar in my rub. I don't know if the syrup would make it too sweet.

 

[forluvofsmoke]

Late to the game here...hope your smoke is going alright.

I'm planning on doing a pork butt tonight on my mini UDS. I usually use charcoal briquettes, but lump was on sale so I bought a bag. Will lump hold temp as long as briquettes? I will be smoking over night and don't want it to go cold on me while I sleep. I can usually get 7-8 hours on a basket of briquettes.

My second question is if anyone has ever used maple syrup instead of mustard to hold rub on. I had a customer give me a bottle of syrup he just made and was thinking about using that to coat the butt and then taking out some of the sugar in my rub. I don't know if the syrup would make it too sweet.

Lump won't burn as long as briqs and burns a lot hotter, so fire control settings will change.

Syrup will eventually scorch on a long smoke due to the natural sugars, so I'd steer clear of that, as well as adding much brown sugar in the rub.

Eric