A few pork butt questions?

Unknown

Hello all. GOing to try my first butt lo n' slo this weekend. [p]What is the general rule of thumb for time per lb of meat? (225-250F)[p]What exactly does the mustard coating do for the meat and final product.... I have seen a lot of people mention this method here on everything from ribs to steaks?[p]And can I just do an indirect with a raised grid and pan or is it necessary to have a setter (on its way) or fire bricks?[p]THanks[p]

nikkig

Nardi,
I'm not sure on the time question. We always just put ours on at night, and pull them off the next day when done. I think a general rule of thumb is 2 hours per pound, but it can vary depending on your butt.[p]As for the mustard, we have done them both with and without. I personally like mine with the mustard. It gives the rub something to stick to and it forms a nicer crust. [p]We do not do ours with a platesetter or firebricks. All we do for indrect on a butt is a drip pan. [p]~nikki

Sundown

Nardi,
I agree with nikkig on the mustard. Nicer "bark" on the butt.
Drip pan is all that's needed just be sure to line it with aluminum foil for easier claen up.
Keep us posted and good luck.

tn slagamater

Nardi, You are in for some eats. There is no residual mustard taste after your cook is complete. As the others have mentioned, mustard adds a nice crust and helps hold rub. I think any ceramic mass between your meat and fire will help on a long cook.

Unknown

nikkig,
Thanks.. a few other things I just thought of...[p]1) I am cooking to internal of 195 to 200F correct?[p]2) What is the order of rub/ mustard/ set in fridge? Or does it matter...[p]i.e.. rub first then mustard then into fridge for 24 hours ect?[p]

nikkig

Nardi,
1. Cook to 200 internal. We have done one to 185-190 before because we ran out of time, and it was way to greasy tasting. Those last 10 degrees really do make a difference. After you take it off, wrap it in some heavy duty foil, and put it in a preheated cooler (pour hot water in your cooler, then dump it out after a few minutes) for at least an hour. This will help the juices settle back into the meat. Some people also put towels in the bottom of the cooler, I don't because I don't like extra laundry. [p]2. I put mustard then rub. Sometimes I will wrap it in saran and put it in the fridge overnight or for a few hours, other times I have just rubbed and cooked. I could not tell much of a difference either way. Use regular cheap yellow mustard. Our favorite rubs for butts are Dizzy Pig coarse grind, or Bad Byrons Butt Rub. [p]
~nikki