Quote:
Originally Posted by Mr B
Looks tasty Bob. How did it turn out w/ the mustard?
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I honestly couldn't taste the mustard. Did make for a decent bark though all things considered.
Quote:
Originally Posted by ucla695
Yikes! How big was it?
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It was 9.75lbs. Part of the reason it took so long was finishing in the oven. Seems my oven has a timer that shuts itself off after being on for x amount of time. I didn't notice that and the IT temp dropped from 174 to 168 at one point. I cranked the oven back up to 250ish to get it going again. If it hadn't have been so cold out, I would've done the whole time in the smoker.
What internal temp do you guys shoot for on pork butts? I've always read 195F+, but it seems that the meat comes out too done. Literally falling apart. Next time I might try 185-190 and see how I like it.