One of the more forgiving recipes in the world of barbecue.
On top of the smoker and whatever fuel it requires, you'll need a leave-in probe thermometer—the kind you slide into the meat and leave there to get consistent readings on its internal temperature. There are a lot of options on this front, too, and we have a review ofFor barbecue, you're going to want to look for a multi-channel probe thermometer, so that you can get more than one reading at the same time.
Boneless and bone-in pork butts will both work for this application, so don't worry too much about that, though if you have a choice, go with bone-in. Like the fat, the bone acts as insulation during cooking and can help reduce moisture loss. Nobody wants to eat dried-out barbecue. Next, it's time for your choice of slather. Mustard works great, as does hot sauce. If you're indecisive, like me, do both.
Note that many dry-rub recipes contain salt, but I leave it out, since I pre-salt the pork during the dry-brining step. That said, a little extra salt in the rub won't hurt anything—it's a lot of meat in need of seasoning, so over-salting is hardly a concern.I stick with a common barbecue temperature for my recipe: 225°F .
It's none of those things. It's just the stall. It happens when the meat hits an equilibrium at which the cooling effect of moisture evaporating off the surface of the meat is just enough to offset any further temperature gains. There are all sorts of techniques that you can use in combination with the crutch for avoiding soggy bark. You can deliberately make your bark too dry and hard, in anticipation of it softening during the crutch phase, or you can pop the unwrapped meat back in the smoker after crutching it to dry it back out again. There's an art to applying the crutch and ending up in the right place, so feel free to try it out, but know that it may take a while to figure out a method that works for you.
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