Well I recently upgraded to a Masterbuilt Electric smoker and it is time to smoke my first butt. This is actually practice for a big BBQ I am planning this summer. Since this is my first, I'd like to throw out my plans and the recipe I will be using and hopefully get some recommendations.
She's an 8 pounder, bone-in.
Injection:
1/2 cup apple juice
2 tbls Kosher salt
1 tbls light brown sugar
1 tbls worcestershire sauce
Rub:
1 tbls light brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp garlic
1 tsp mustard powder
1 tsp black pepper
I plan on smoking at 225 degrees in an aluminum tray (open). After the first few hours I will spray hourly with a pineapple juice, cider vinegar, Capt Morgan mix. At 160-165 IT I will cover with foil until 195, then wrap it and stuff in a cooler for a couple of hours.
I guess the main questions I have are:
1) To Mustard or not to Mustard for the rub
2) It the tray ok or should I have it directly on the rack for the first part of the smoke?
3) About how many hours should it take?
4) Any other recommendations?
She's an 8 pounder, bone-in.
Injection:
1/2 cup apple juice
2 tbls Kosher salt
1 tbls light brown sugar
1 tbls worcestershire sauce
Rub:
1 tbls light brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp garlic
1 tsp mustard powder
1 tsp black pepper
I plan on smoking at 225 degrees in an aluminum tray (open). After the first few hours I will spray hourly with a pineapple juice, cider vinegar, Capt Morgan mix. At 160-165 IT I will cover with foil until 195, then wrap it and stuff in a cooler for a couple of hours.
I guess the main questions I have are:
1) To Mustard or not to Mustard for the rub
2) It the tray ok or should I have it directly on the rack for the first part of the smoke?
3) About how many hours should it take?
4) Any other recommendations?