Details about the Rub?
Do you smoke it in the aluminum pan?
Details on the rub cannot be given, because I don't have any. He gives me a bottle, I say thank you, I don't ask questions. He keeps the recipe to himself. It is different, which is why people notice it.
I do not smoke the whole time in aluminum pan. Once the internal temperature of the meat gets to about 160, 6-8 hours after the start, the meat goes in the pan and gets wrapped in foil, goes back into the smoker (or oven) to finish to an internal temp of 195, around 2 hours later. At 195, you can take the meat out and let it rest. OR, after talking to Matt yesterday, turn the temp down to 195 and let the meat sit and break down further without over cooking (anywhere from 1-4 hours depending on serving time); about 1 hour before serving time, take the meat out for a rest period.
I started mine at 4am, cooked until 4pm, let the meat rest until 5 pm. I had to turn my heat down in the middle of the cook to get a longer cook time because I was going to finish too early. I still finished early. But, Once the internal temp got to 195, I did as Matt said, put it in the oven at 195, until about an hour before serving time. I think that extra time at 195 makes a more tender, more flavorful product.
