Hi,
I misunderstood when I first read about applying mustard before the rub and I used DRY mustard. IIRC, I sprayed a light coat of olive oil, rubbed on the dry mustard, then applied a good coat of rub, then added a little raw sugar, wrapped in plastic wrap overnight. Smoked the Boston butt most of the day in an MES set at max, 275. Foiled at around 165, cooked to 205 with a little apple juice, rested for about an hour after cooking, maybe a little less. Pulled and ATE!
NOW... my mistake turned out to be really good. I made pulled pork and everyone who ate it said it was the best they ever had. I didn't eve put sauce on mine.
I'll be using the dry mustard from now on! I used hickory chips.
I'm smoking 3 or 4 tomorrow... wish me luck.
I need to price shop a little. They are 3.49 a pound at Publix, we also have an Ingles, and a Kroger.. and a butcher shop but they are ALWAYS higher (they have really good meat).. but pork ain't beef.
Julien