Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Wife and family approved. Looking forward to regular use.
Just surfing through the recipes in this thread should keep us busy til winter.
sent from my electronic ball and chain
Was an 8 pounder from costco. Dry brined with salt for 12 hours, then this AM I slathered it with some mustard to hold the rub, and rubbed it with Meathead's Memphis Dust
Smoked around 230F from 8am until about 6pm when it reached 203F. Used mesquite, cherry and a little hickory.
Very juicy, great bark. Think it was the best pork butt I've done.
As someone else mentioned, the mustard doesn't really add any flavor, it's just there to give the rub something good to stick to, and easier to see how evenly you applied it than using oil.
Last edited by DenverGP; 07-06-2015 at 00:38.
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