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Pork butt - reapply mustard?

Unknown
Unknown
edited November -1 in EggHead Forum
Pursuant to my previous wireless thermometer post, I kind of scorched the aforementioned pork butt snoozing away in anticipation of the Masters. It still turned out great but I prefer less of a charred exterior coat in any event. I thought it might be helpful in future to either (i) brush on a fresh coat of mustard halfway through the cook or (ii) wrap the butt in foil at some point during the cook (but I'm concerned it might get mushy).[p]Has anyone been dissatisfied with the crust on their butt and tried anything (other than the Stairmaster) to get rid of it?[p]Thanks
TheGunk
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Comments

  • GoodEgg
    GoodEgg Posts: 16
    Thegunk,[p]Actually, I'm a big fan of the charred portions, and when it's mixed into the soft inner part, with that vinegar sauce, it is just about my idea of heaven.[p]So even if it looks a little much, I find that it adds greatly to the final product.
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