I have smoked about a half dozen butts in my 009 so far and keep trying things differently each time. This last one was my best so far.
I did a few things differently on this one that I have not done on the others.
1. Smoked fat side up instead of fat side down
2. Marinated for 6 days instead of the normal 24 hours.
3. Did not use mustard on the meat but just rubbed the meat with spices.
4. Used a heavy dose of red and black pepper. Used the normal rib and chicken rub but very heavy; actually was a little too heavy as the meat had a hit of salt taste
5. When removing butt from smoker and placing in foil to rest, rotated to opposite of smoking position for the resting period - i.e. since it was smoked fat side up, switched it to fat side down
6. Reduced my cook time by about 1 hour or so. Pulled meat at 185 instead of 190 degrees.
Meat had a really good spicy flavor all the way through. I took bbq sandwiches to work all week and never used any sauce on the meat. Had other people taste it that had eaten my smoked pork before and they too agreed that it was really good. One of my best.
Dale
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