Mike_L (Big Mike)
TVWBB Fan
I have been having great success by using a foil pan and then foiling over the top of it during the 165 degree mark. This lets me pour apple juice, honey, and my rub in the foil pan. I'm not much of a hard bark guy so foiling is fine for me since i always just pull it.
I rub the butt
put it on the smoker and cook to 165.
Foil in the pan with foil over top - add apple juice, butter, honey, and my rub.
foiled till around 200 degrees and start checking for tenderness.
pull it and then shred. Only add a little bit of the juices back into the pulled because i am watching my weight and I realized that a lot of fat is mixed in that juice.
I don't add bbq sauce because my family doesn't eat it. I add the bbq sauce to the sandwich.
Doing it this way i have been able to plan 1 hour a lb.
I rub the butt
put it on the smoker and cook to 165.
Foil in the pan with foil over top - add apple juice, butter, honey, and my rub.
foiled till around 200 degrees and start checking for tenderness.
pull it and then shred. Only add a little bit of the juices back into the pulled because i am watching my weight and I realized that a lot of fat is mixed in that juice.
I don't add bbq sauce because my family doesn't eat it. I add the bbq sauce to the sandwich.
Doing it this way i have been able to plan 1 hour a lb.