Preparing 8# pork shoulder

Babyray

Using Dizzy Pig rub and plain mustard for indirect cook. Want to start about 10:am tomorrow. Should I score now and rub it down good with the rub and apply mustard laterl? What about the time frame for each? How would I do scoring and putting rub on now and then applying the mustard about 9 tonight? Is that too far ahead of smoking time? Thanks, Ray

BlueSmoke

Babyray,
The more time you got, the better. When do you want to serve?[p]I'd slather that puppy with mustard and apply the DP now. (I slather first and rub second.) Wrap in saran wrap, or bag, and refrigerate. 10 hours before serving time, I'd start cooking indirect at 250° or thereabout.[p]HTH,[p]Ken

Unknown

Babyray,[p]I think the only benefit of using mustard is for the rub to stick to the meat... If you already have the meat rubbed, don't bother applying mustard... Then again, I personally feel it's a waste of time applying mustard at any step of the process... It has no affects...

Unknown

Babyray,
I would rub a dub dub with mustard and coat with your rub, but first I would dilute a little rub in applejuice and inject it so it looks like its on steroids, then procede to rub and coat.....happy cooking

The Naked Whiz

Babyray,
At what temperature are you going to cook it? I could be wrong, but I would have thought that an 8 pound shoulder at any normal low and slow temp is going to take at least 1.5 hours per pound. That means 12 hours which means it finishes tomorrow night at 10pm? [p]TNW