Ok, did my first pork butt. 9.5 lbs, 19 hour indirect cook, with drip pan at 225 to hit target meat temp of 185. Hickory and Cherry wood, mustard and Texas Pig Rub. Doubled foil for 2 hours in cooler with towel. Flavor was very good but I thought parts were dry, others were very moist. Wife said she loved it.
Tips, suggestions, comments to keep my next one moist?
Coming off the EGG
Dinner is served
Welcome to the Swamp.....GO GATORS!!!!