Started early morning on Friday, October 5, 2007. Woke up at 7am and got the fire started. The pork butts (also known as pork shoulder), went into the smoker at 8am. Estimated smoking time: 10-12 hrs. Temperature of smoker was kept at a constant 200-250°. Hickory wood was used for smoking. Butt was removed at 195°.
Preparation: Pork butt was coated with mustard and rub (brown sugar, salt, pepper, etc.) was applied the previous day.
Smoking: Every hour until it reaches 140°, I keep adding hickory wood. Butt was sprayed every hour or so with apple juice.
Total time: 12 hours (8am-8pm).
After pulling, finishing sauce was mixed into the pork. (combination of vinegar and brown sugar, credit goes to gooose53). The sauce worked great!
At 1 hour:
At 7 hours:
At 12 hours (finally done):
Pork was tented with foil and was in the resting period (20-30 minutes, for the juices to redistribute).
Pork is pulled. Time to eat.
