I had great success this weeken with my third go around with pork butt. However it was really lacking flavor. It was tender and juicy though. Am I expecting too much or should I try injecting it next time?
7.5 boneless butt
4 hours in fridge covered in 3 beer bbq rub and mustard
Re rubbed before it went to egg
Egg stabilized around 225
Drip pan with water elevated off platesetter.
12 hours no peek till 195
Skewer test passed with flying colors. A first for me
Lots of apple wood chunks and hickory chunks more than I usually put in but maybe still not enough. Few handfuls of each
Any help would be appreciated
Pennsylvania / poconos