Tuffy Stone's Mustard & Rosemary Crusted Pork Butt

[bigbird]

On Friday, I made the best pork butt yet on the PBC. Used Tuffy Stone's mustard and rosemary crusted recipe from his new book. Basically two types of mustard, apple cider vinegar, garlic, rosemary,honey, cayenne pepper, salt and pepper. I smothered the butt the night before. But then worried all night long that the sauce would drip off during the cook and put out the coals. I used a couple paper towels in the morning to remove some of the sauce. Butt went on at 7:45 after using fzxdoc's lighting method. I used a extremely full basket of KBB and this is probably my fifth or so smoke after following her instructions for installing a lid gasket. The PBC went over 13 hours on the one basket of coals. I'm an hour west of DC, the temps were about 90 during the day and there was a thunder storm for about a half hour in the afternoon. After about 5 hours, I put additional sauce on the butt. After 13 hours, I pulled the butt apart without letting her rest. Absolutely the best butt I have ever had. The family devoured it without adding any bbq sauce to it. Sorry about the photos, they seem to upload with a mind of their own and are in no particular order. The dip in the Thermoworks Smoke graph is from when I unplugged it due to the storm.

[fzxdoc]

That pork butt looks delicious, hanging in the PBC, bigbird . It followed a nice temperature curve, getting to probe tender with what looks like only a small stall. It also looks as though the spices clung nicely to the pork.

Did you add any wood to the PBC?

Congrats on such a perfect cook!

Kathryn

[bigbird]

Kathryn, I added two chunks of cherry and one chunk of apple before adding the pork following your lighting instructions, which I always follow.

[fzxdoc]

Thanks for the additional info, bigbird . I really want to try this recipe. You made it look so delicious in that "almost done" shot in the PBC.

K.

[Jerod Broussard]

Love me some mustard, but would have to substitute Thyme for the Rose.....