smoking Smoked pork butt!

[NeedsWork]

Pork looks fanatic! But I hate that beer.

 
I can certainly see how it can be a love it or hate it type.  They have basically one flavor profile (hops) that does get old after a few.  

 

[The Hot Pepper]

Very nice. I love using mustard for rubs. Takes on a whole different flavor when it's cooked.

 
Interesting. I thought most people used it as a binder and not for flavor, I've used it myself and never noticed the flavor in the final product... French's being the best one because mostly vinegar.

 

[Edmick]

 
Interesting. I thought most people used it as a binder and not for flavor, I've used it myself and never noticed the flavor in the final product... French's being the best one because mostly vinegar.

I actually hate mustard by itself but I use it for rubs all the time. One of my favorites is a baked salmon with a mustard rub and other spices. You barely taste it for some reason once it's cooked.

 

[The Hot Pepper]

You literally just said " Takes on a whole different flavor when it's cooked" and "You barely taste it for some reason once it's cooked"
 

 

 

 

 

[Edmick]

What I mean, is you barely taste the MUSTARD flavor when it's cooked because it takes on a whole other flavor. Smartass. haha

 

[The Hot Pepper]

Yeah that was my point too. I guess I missed your original point. 

 

[Edmick]

Yea I don't know why cooking with mustard makes such a big difference. It's such a strong flavor "raw" but when it's cooked, it's totally different.

 

[MikeUSMC]

I've noticed the same. I've tried yellow and Dijon as a binder. No discernible taste difference, and neither tasted like mustard lol

 

[The Hot Pepper]

But Edmick said it's packed with flavor, but it has no flavor! (I'm paraphrasing here )

 

[Edmick]

Ok i'm like 4 IPAs deep right now so let me tell you all about it.. lol. I THINK that the mustard lends to the dish more than a binder. I don't know WHY it takes on such a different flavor when cooked but it does. Would a different binder serve the same purpose? Maybe... Dunno. A simple google search yielded no answers just now. haha

 

[The Hot Pepper]

 

 

[Edmick]

Sorry, I just watched that gif like 120 times. Anyways, what were we saying?

 

[MikeUSMC]

Ok i'm like 4 IPAs deep right now so let me tell you all about it.. lol

You'd love it over HERE, dude
http://thehotpepper.com/topic/61074-being-crafty/

 

[MikeUSMC]

Would a different binder serve the same purpose? Maybe... Dunno

Worcestershire sauce makes a bangin' binder with an Ancho based rub on ribs. Never tried it on a pork shoulder though

 

[The Hot Pepper]

You don't even need a binder. I rub it down. Let the moisture soak through and then dust it with rub again. That's it. No mustard.
 
The meat is wet. Rub gonna stick.

 

[NeedsWork]

Well the butt is on along with two pans of apple juice.
 
Pic just before I put it on and choked down the coals again.
 

 

[t0mato]

Nice two zone setup.

That's the same thing I always do with my Weber.

 

[NeedsWork]

Nice two zone setup.

That's the same thing I always do with my Weber.

 
Glad I'm not the only one fumbling with foil.     I think it helps keep the temperature stable and prevents hot spots from burning long cooks.
 
 
After 18 hours and change I pulled it off.  The foil certainly helped it get through the stall.  My wife made some oatmeal cornbread with chipotle honey butter and mac n cheese to go with it.  The beer of choice was an IPA by Oskar Blues
 

 

 

[The Hot Pepper]

Dope!!!!!!

 

[t0mato]

Dope AF! Nice plate. When you mentioned chipotle honey butter you stole my heart.


The foil is great because it keeps any direct heat off of the meat. I like the snake method for the Weber kettle.