Just put 4 pork butts on the smoker...

What kind of wood are you using? Also, what is in your rub?

what kind of smoker do you have?

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Its that time of year. I've been known to do a little smoking from time to time, heres a pic of a smoke I did a few weeks back.

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Yum.

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that might be one of the most beautiful pictures I have ever seen

smoked pork shoulder with a side of smoked chicken and ribs

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Thanks for the compliment, theres nothing quite like a good BBQ on a cool fall afternoon..

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I was just given some wild boar shoulder so thats next up.

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Dont know if you've worked with wild pork before, but if you have not; be sure not to overcook it. 180 degrees is good internal, the fat content is very low and my experience is that it wont pull easily. I find your better off slicing or chopping. 10-12 hours at 225 degrees does well for me.

They tend to be dry, I've had better luck brining them and slow cooking them moist in a crock pot.

I agree with you that resting helps a lot with butts. I just throw them in a small cooler for a few hours.

Wiltznucs,what did you use to keep your meat from drying out. Your meat look delicious.

What temp did you cook at.

I too have problems with meat drying out from time to time. Sometimes you get a bad cut of meat, there was nothing you could do it was going to be tough and dry. Briskets are notorious for this.

Some basics I use...

I used to trim fat from the cuts. Now I do little if any. I find I have more moist flavorful meat this way. However, you do sacrifice the pretty smoke ring.

I always use a mustard slather. Mine is based with yellow mustard, beer, hot sauce, and kosher salt. It keeps the meats surface moist and allows the rub to adhere to the meat. This works especially well with pork.

Rubs vary from one smoke to the next. There are lots of blends out there. I find black pepper turns bitter, so I steer clear of it.

I always have my meat thawed and at room temperature when it hits the pit. I have a Lang offset smoker, and I cook at 200-225 degrees.

A good thermometer is a must, overcooking meat will leave it dry and tough.

Lastly, I like to keep the meat moist in the later phase of the smoke by spritzing it with an apple juice/whiskey blend. I do this roughly every hour after the meats surface is dry and a crust forms. Usually about half way through a smoke I find.

Thanks

Do you ever use a water pan or is that taboo in competitions?