Here are the results of a butt I smoked yesterday using the mustard slathering method on my ECB (FedEx was delayed by the winter storms in the Midwest, so no PBC yet. I have been watching the PBC instructional videos though, and on one they do slather their butt with mustard).
1. I used CurlySueQ's idea for wrapping after slathering and covering with Huskee's Rib Rub (salt included). I kind of leaned out the process by putting the butt, mustard and rub into a large 2 gallon Ziploc bag. I massaged the meat until it was thoroughly and evenly covered in the pasty mixture. I put in the fridge to "marinate" in the mustard letting the vinegar and dry brine go to work.
2. Cooked for almost 8 hours on the ECB maintaining a 225-250 temp. Only had one dip below 200 when I added more charcoal. The charcoal beats the crap out of lump for longevity and consistency on these long cooks. Internal temp was 170 when pulled off.
3. Removed from smoker and wrapped in foil and put in convection oven on 250 for about 1.5 hours until at 195-200 internal temp. Let sit for about 15 mins after coming out of oven and pulled for sammiches.
Conclusion: This was the best butt I have done hands down. Not sure if it was the slathering, the rub or a combination.
I'll will try the same slathering method using MMD next to compare, but Huskee's rib rub is jam-up for sure. The sugary bark was like candy. Can't wait to try Huskee's rib rub on ribs as well. I may do a rack slathered and one with oil to see, but at this point I am leaning toward the mustard, ONLY if it has time to marinade and let the vinegar penetrate the meat some.
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