I'm sorry if what I'm about to type sounds like bad smoking practice. it was only my second smoke. My total time was 9hrs, and not 8.
I cut the 8# butt in half as it would have been too much meat for my family.
1. I coated it with mustard and then put a Webbers rub on it. The rub was OK. I let it sit overnight.
2. Woke up at 6am and heated the MES at 230 and put the chips in.
3. Got the butt out of fridge and put some more rub on it.
4. The smoker was full of white smoke when I went to put the meat in it. Is that normal?
5. Put the pork butt in the smoker. Also put the
Amazen TUBE IN THERE.
6. I let it smoke for 5 hours and checked the temp. it was 155 in some spots, and 165 in othes.
7. I wrapped it with foil and put some apple cider in it, then bumped the temp to 270.
8. Let is smoke for 2 more hours and internal temp was 195-198 everywhere.
9. Let it rest for 30min (this is where I think I messed up).
The pork butt somehow tasted better two hours later after pulling it.I had water in the water bowl. I don't understand what it does. how wide should the vents be open? With the
amazen tube, there was a constant white smoke coming from vents.
I think next time I will go even slower. It had a tremendous bark and smoke flavor to it. I spruced the pulled pork with some apple cider and taste wise it was very good, but I know good bbq should need nothing to taste good and juicy.
thank you