Tkruse
Knows what a fatty is.
I made 2 pork butt's a couple of weeks ago. I did one with Famous Dave's rib rub and the 2nd was SirPorkaLot's Lexington style. (http://www.bbq-brethren.com/forum/showthread.php?t=151525&highlight=Lexington) Just salted then added the vinegar sauce. The Lexington style flavor turned-out great!!! I thought it might be a tad over-salted, but it wasn't at all. My question is on both butts, it seemed like the "outer" layer was to hard. I left them completely un-wrapped in the smoker like the thread suggested. Once it was done being smoked, I then wrapped in foil and it went into a cooler to hold for approx 3 hours. Am I supposed to let it vent and cool down a little bit before I wrap in foil and into the cooler? My first thought, was if I wrapped after I got the color I wanted and it started to stall, it might have stayed a little more moist and not have dried-out the outside as much? I loved the flavor, but the exterior of the butt was more towards a jerky feel. I only have a couple of pics, and none of the finished product. All were smoked on WSM with cherry. All comments/suggestions are appreciated. Thanks in advance.