www.sausagemaking.org

Tasty indeed, I did 2 with a coat of cheap mustard and 2 just plain, I think the 2 with mustard pulled a little more easy, but I could be wrong.

That looks great. I always put a mustard & rub on my butts. Then I mop with cider vinegar & onion. I do (ducks) foil my butts after about 5 hours to help prevent too much bark formation.

I noticed that you don't foil your butts. Do you mop them at all? I have found that I love the bark but I found that it can get too crisp/dry. Yours look moist and delicious. Got any tips?

BTW I have a smoky mountain cooker that looks just like that.

DarrinG

No foil or mop at all, I'm lazy. when I can pull the bone clean there done. My big pit runs on lump and wood. Whole hog is fun too!

Most of the time some seem to over do there pork, those were 8 pound butts took a little less than 10 hours at 275F I think a water pan has a lot to do with it too.

My older offset is where I cut my teeth on pork. It never had a water pan but I added one soon after and come to think of it I haven't left one without foil since.

This is something I am going to have to try.

DarrinG

absolutely love your avatar of a chimney screaming. DarrinG. Kind of look's like a happy face. Contact me any time, I don't know it all, but know enough to get by.