- Jul 25, 2007
- 2,761
- 17
A constant internal temp reading isnt necessary for large cuts of meat like this. Leave it alone until well into the smoke(8-9 hour mark), with experience one can tell by how the meat feels/looks & know about where it is at(& just need to confirm it with a therm if need be).
Spritzing every 1/2 hour wont let a bark develop(plus opening the smoker every 30 minutes isnt a good idea imho(if your lookin' you aint cookin') it is just washing the rub off.
I dont spritz, and occasionaly mop once a butt is on for 8-9 hours, I also re-apply rub during the smoke to add to the bark.
Spritzing every 1/2 hour wont let a bark develop(plus opening the smoker every 30 minutes isnt a good idea imho(if your lookin' you aint cookin') it is just washing the rub off.
I dont spritz, and occasionaly mop once a butt is on for 8-9 hours, I also re-apply rub during the smoke to add to the bark.