Show Us Your Meat, and We'll Show You Ours

[ScottyB]

cooked a 9 lb. boston butt last weekend. this one turned out insanely tender and full of flavor. approx. 9 hours at 275 degrees, no wood chips just straight lump charcoal which still tasted plenty smokey. no mustard coating this time, just straight Butt Rub right to the meat with an extra cup or so of brown sugar packed down onto the fat cap. i'll be prepping it this way from here on out, much less messy and i don't have to deal with mustard (i hate the smell of it).