Figuring that you are tired of hearing about spurious technical details of this blog, here’s some pictures of meat. This is a pork butt (shoulder) I did in my WSM (Weber Smokey Mountain) a few months ago over cherry and apple wood. We made pulled pork sandwiches and got several meals out of it. I froze some of it which we enjoyed a bit more recently.
I used a slathered mustard base which turns out great - highly recommended.
Just off the smoker:
For sauce, I thinned an off-shelf BBQ sauce with apple cider vinegar and apple juice, which made a much more tangy sauce.
We had to fight off Penny, our terrier:
And finally the WSM smoking away. This is before I had pitmon up and running, so no telemetry from this cook:
I’m looking forward to my next pork butt with pitmon up and running so I have a graph of the whole overnight cook!