I covered the pork butt in mustard then made a sweet rub and sprinkled the seasoning over the top. It went into the smoker at 0500 at 205F and went all day. The last hour I covered it in foil and put it back in the smoker. Somewhere around 1700 I pulled it and shredded the pork and man it turned out great
Well done sir! When I do mine I prep the same way , mustard paint and season usually the night before. Then up early to get it started since it is an all day love affair. It is well worth the effort.
I do sometimes but I wanted a nice crispy crust this time. Success! I did skip the resting phase too which I normally don’t. It usually goes in a cooler still wrapped for a couple hours to cool down. That seems to work good for me.
Taste wise I am not sure it matters; I try to do it the night before to save a little time. I season the night before and as soon as I wake up even before I get the fire going the meat comes out of the refrigerator and sits at room temperature until the fire is ready. The same goes for ribs. I actually like the crispy bark like you have on yours.
The many uses of pulled pork. I put some in the juices from the smoker and microwaved for a little bit to make it softer again and add some flavor. It seemed to work. Pork Carnitas!
