Ref; South Carolina Mustard Style Pork Butt

[TomKnollRFV]

I swear to the gods I'm not obsessed with my smoker. After the Kalua Pork I waited a day and now I just put on a 10 pounder pork butt. The fat side was rubbed with normal yellow mustard, the other side and the actual sides with the Jalapeno Honey Mustard <Which I swear is actually how I got such good bark on my first smoked butt on my MES>.

I used BBQspot's Rub Some Butt seasoning. Which I am really hoping was meant as a rub because I went heavy handed on the rub this time. Doing this sucker at 225 till completion unfoiled. I expect it to push close to 24 hours to be fair.

I plan to actually mix this with a South Carolina mustard bbq sauce to use up a bit of yellow mustard I got left, then some spicy brown. I figured a bit of bite in the sauce is perfect for P.P. Sammiches in the future topped with slaw. Also I figured it won't look as horrid in the freezer. <My CSR burnt ends taste great, but the bag looks like a baby's diaper after curry in there LOL>

Included in this post is the obligatory before shoving into the smoker shot. It's also drizzling here so I put a plastic platter over my MES control unit and tucked my power cord under it to protect that end and have my sensor probe ends under there as well. Still paranoid about some how the MES getting wet and starting on fire. <I had a desktop computer start on fire once when I was using it. No Joke. Apparently the supposed thermal compounds we used were not as good as advertised, so some ignited near the CPU and GPU>

 

[TomKnollRFV]

Just fired up the pellet tray now for the overnight portion <Hopefully it goes overnight.> .. Included picture is at the 2hr mark smoking on apple and cherry chips at 225f. Which is where I'm keeping it till the sucker finishes!

 

[mike243]

Hope it turns out well,bought a pellet smoker to try to keep from being up at all times of the nite,up at 1:30 this am fixing ac that a bug decided to get into contacter

 

[SmokinGame]

I would be eager to give it a taste. Looks like a great start with great plan.

 

[SmokinAl]

Looking good so far!
Al

 

[TomKnollRFV]

Alright got up a bit ago to hit reload my pellet tray and all. This is roughly at 10 hours, at 167f internal! I figured this is a 20 hour smoke.

 

[TomKnollRFV]

Just checked about 15 mins ago, it was at 180f. Actually added about a cup and a half of water in the smoker as it was looking to dry in there. In other news I scored a V2244 off amazon from a friend. They wanted some software keys I had, so it seemed a fair swap.

Here's hoping I can understand how to use a food saver when it arrives.

 

[TomKnollRFV]

http://www.geniuskitchen.com/recipe/south-carolina-mustard-bbq-sauce-311369

Just making this for saucing the pork. Figured between that and a dashing of the rub it self, it'll be pretty darn tangy when it's done! Though I didn't use Louisana Hot Sauce..used Cholula since I had a bottle that was almost empty, good way to finish it off. Will check heat levels and might toss in some good ole tobasaco as well.

 

[jaxgatorz]

That should have some awesome bark !!

 

[TomKnollRFV]

It does, though 5 PM, only at 187f and 190f <I put in dual probes after all> and now they're talking rain or thunderstorms and I didn't want to go over 225f, might have to consider it to get this baby done and let the smoker cool and all...


Alright 6:21 PM, due to the increasing chance of rain I ran her up to 240f...put in the built in probe now too. I got one remote probe reading 187f. One at 194f..and the internal probe is around 191f. The one reading 187f? Been reading that for 3 hours or more. I think it's next to the bone now. My Mustard BBQ was approved by the ever helpful pupper who licked my finger and jumped up at me. I think she liked it. .. I don't count my chihuahua because he'll try to climb into the smoker when it's open after the Meat LOL

 

[TomKnollRFV]

22.5 hours on the smoker, now in the oven to rest where the Pups can't get to it <well the Sheppie. The chihuahua is never a worry>. Then I'll pull the bone, shred, douse with some more S. Carolina Rub and the mustard BBQ sauce I made!


Also I make a confession, I ended up increasing to 255f for over an hour. I feel guilty because I want to do one only at 225f, but it's getting dark and reaching the 24 hour mark and rain is a possibility. Had I not pushed from 225f to 255f? I bet this woulda been in the 28-30 hour range.. Had my top most rack removed and had it in there, wondering if the top of my smoker runs cooler now. An experiment to make I suppose some time!

 

[TomKnollRFV]

Here we go; tossed with my S. Carolina style mustard BBQ sauce and some more of the rub it self. Sorry for photo quality. Put in the fridge to cool a bit more before freezing some. Sauce is just enough tang that it worked out perfectly. Oddly some how chunks of the bark went missing and I'm feeling less hungry..! Wonder how that happened?