I had to pretend to stay busy while the women had themselves a good old fashioned yard sale. No, they didn't sell a yard.
Slathered down a 7.5 pound pork shoulder butt with lots of spicy brown mustard. Rubbed generously with a concoction consisting of various amounts of the following:
brown sugar, salt, black pepper, red pepper, paprika, garlic, onion, ground mustard, cumin, etc. Put in cold smoker at 9 am on fri with 1- 2 oz each of muscadine vine, cherry, apple, hickory, and mesquite wood. Set Smokette near 200*. Meat temp 37*, outside temp 76*. 7 am today, meat temp 177*, outside temp 76*, turned smoker up to 250*. 10:30 am, meat temp 205*, outside temp 87*. Took meat inside, let rest 30 minutes, fell apart upon threatening to touch it with shredding forks. Bone pulled out very clean. Cut up very nice bark finely with meat scissors and mixed in well. Ate on cheap hotdog buns with slaw. Ladies said it was the best BBQ they ever ate. I thought it was mightly fine myself. Lots of fat rendered out, yet very moist, heat just right, nice smoke. Bark was to rave over with alot of crunch to it. Congratulated the ladies on a job well done with the 2-day yard sale.
