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Unread 12-20-2011, 09:57 PM   #45
tech_joshua
Found some matches.
 
Join Date: 11-25-11
Location: Durant, OK
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I usually smoke a 9 pounder. Since they take so long, I put the cold butt on the smoker as it's coming up to temp and don't open the lid for 4 hours. After it has smoked for 4 hours, mop with 3 parts apple juice, 1 part oil, and 1 part cider vinegar. Move it to a 250 degree oven and mop every two hours. I actually prefer the taste of the oven-finished butt because more than 4 hours of smoke on a butt doesn't do much more than risk a bitter bark. If you're competing and finishing in the oven isn't an option, foiling is your best bet to not get too much smoke over the long haul. But I find that finishing in the oven is best for my sanity so I don't have to babysit the smoker for 14+ hours.
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