Last time I pulled the meat right before the stall and wrapped because I though my coals were out after 6 hours, only to come back and find a rip-roaring fire box after leaving the lid off for 10 mins or so. Lesson learned - "crack the stinking lid you big dummy!" (in the voice of Fred Sanford - lol).
Anyway, since there has been a lot of conversation on mustard slathering in general, I will detail how I prep my pork shoulders with HRR and mustard. I do sort of a mustard marinate to get the vinegar in the mustard to penetrate the meat as much as possible. I do not use the mustard simply as a rub binder (although it is a good and cheap binder).
When I need a rub binder only, I will usually use the vegetable oil because it is cheap as many others do as well. I have used expensive olive oil in the past, but it is like putting your aged Bacardi Anejo in a Pina Colada - a waste of the good stuff with no significant difference than just using the cheap stuff.
I am going to do my best and avoid pontification where and let the pictures do the talking from start to finish.
My game plan is to follow PitBoss' / Kathryn's / smarkley's advice and not wrap at the stall.
Next post will be a detailed rub / mustard slather prep for how I do my butts.
It may all be in my head, but the pork seems a bit more tender when the vinegar from the mustard is allowed to penetrate the meat. Anyway, this process gives me a consistent taste that I am happy with.
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