Smoking 2 Boston Butt Saturday

I usually do it the day before just to get it out of the way and to spend less time day of doing it. However, I have an electric smoker, so for me it probably wouldn't make a huge difference.

Not sure about smoke penetration.

I have always kept pork cold until the cook just because of the 40-140 degree rule and bacterial growth. I know that's a whole different debate, but that is why I keep my pork in the fridge.

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do you get better smoke penetration with refrigerated meat or room temp meat? istr its one or the other.

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Your smoke ring comes from the cold as well, from what I read. Something to do with food science like the carbon monoxide and the fats reacting together.

I don't remember the actual phrasing (obviously) but it was pretty much proven that if you go from the fridge to the smoker you'll have a more pronounced smoke ring.

I cooked a small (6lb) one on Monday. Used Bad Byron’s the night before. Probably 10-12 hours at most since I applied the rub the night before and it went on the grill at 9:15 the next morning. I pulled it at 4:30 and wrapped in foil and a towel and put it in my cooler. Took it out at 6:45 when we got back from soccer practice. Pulled the bone out and turned it over with some tongs a few times and it basically pulled apart without much effort.

I kept it in my mini fridge in the garage and it sat outside maybe 30 minutes while I got the coals lit. Smoke ring was about an inch into it, and great bark.

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moisture allows for better penetration.

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