Not as glamorous as the fatty throwdown but I figured while all the attention was diverted to fatties I could sneak in a butt.
9 lber bone in rubbed overnight with Jeff's rub and mopped with..... nothing!
I wanted to see how leaving it alone affected the bark and the moistness.
Advantage was I didn't need to lift the top of my WSM much, only twice over the 14 hour smoke. Cooked to an internal of 200 degrees over hickory, pecan and cherry smoke. I didn't foil it either until it went into the cooler for a 2 hours rest.
After pulling and sampling I can say that the pork didn't miss the rum mop, and there was more for me :)
9 lber bone in rubbed overnight with Jeff's rub and mopped with..... nothing!
I wanted to see how leaving it alone affected the bark and the moistness.
Advantage was I didn't need to lift the top of my WSM much, only twice over the 14 hour smoke. Cooked to an internal of 200 degrees over hickory, pecan and cherry smoke. I didn't foil it either until it went into the cooler for a 2 hours rest.
After pulling and sampling I can say that the pork didn't miss the rum mop, and there was more for me :)