Pork butt slathered in mustard.


 
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I am going to prepare the mustard butts as described in "Let's Cook." Any advice anybody can give me that is not in "Let's Cook?" I think that I am going to go ahead and fill the water pan as described. I also, think that I am going to cut my 5 -5 1/2 pound in half to have more surface area exposed to the smoke.
 
Hey Matt,

Just realize that your cook time time is going to go down a bit since the pieces of meat are smaller. Also, more surface area means more of the crusty outside pieces. Personally, I like those pieces.

Kevin
 
Matt,

I'd suggest you go ahead and use water in the pan. Take some notes to record your results. Some time in the future, try it with no water and see how it compares.

Using no water allows you to cook longer on the same amount of charcoal, since you're not heating water. I think the dry heat also helps render the fat more from the meat and gives a crunchier exterior.

But don't worry, either with or without water, you'll end up with some good pork barbecue! Let us know how it goes.

Regards,
Chris
 
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