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Ok.  At least I know what happened with that part of it.  That was my first time with foil.  Next time, I will check temp sooner.

As for the rub, I used the “Mr. Brown” rub recipe referenced here on the site under the recipe link.  I used a pretty liberal amount I thought.  I rubbed it the night before as I said as well as again in the morning.  If I have to add more next time, I will.  And if you think I need to kick up the brown sugar portion, I can do that too.

I learned the hard way about temperature and where it's being read from.  I have a temp. gauge installed almost level with the handle of the cooking chamber side of my Chargriller making it very close to grate level.  It is dead on accurate and I have seen much better results having added it to my rig.

I had heard somewhere that adding a water pan provides a moist environment.  If water pan doesn't really do anything or may even detract from getting a good product, I will nix it right away.

That's a shame it came out mushy.  Oh well, practice makes perfect.  Plus, now that I am a contributing member of this community, my chances of future success are so much better.

I welcome tips, hints or suggestions.

Thanks for the help!

JAC -beltwaybbq

I just read that paragraph regarding water pan.  I see what you're saying.

The bottom line is I need to try a few things.  I want to do another butt without foil or water pan and see what happens.  With that one, I may try and give it more heat as you suggest.  I will also do it fat side down and then try turning it after 155-165 internal.  The butt I did after my modifications (which I posted about) was pretty darn close to perfect for me.

After that, I need to do a butt with foil again.  What happened on my recent one was I didn't want to puncture the foil pouch or wrap with my polder so I just left it alone looking at time as a guide.  I realize that earlier temp checking, until I get the hang of it, will ensure the meat isn't overdone.  I rarley throw away pork butt but that one is already in the garbage.

Lastly, I am thinking about tackling a brisket soon.  I certainly see the value in using foil for that cut to help keep moisture in as well as break down tissue.  Speaking of cut, I know now from your article, what to look for.  I have a Kosher market near me that sells untrimmed, whole brisket.  I will certainly go back there and talk to the butcher to make sure I get a cut that works best.

Regards,

JAC -beltwaybbq

Thanks for chiming in Big Dan!

I appreciate your take on the topic.  Your approach to doing pork butt is really the same as mine for the most part.  I am not a pro like you and homebbq and some others in this community, but I am not brand new to this game either.  If I am doing anything at this point, it's trying different things to see how the results change, something I didn't really feel I had the skills for before.

Maybe I will try fat side down, maybe I'll do it fat up.  I guess I will decide right before the meat goes on.  I appreciate you sharing your results and your enthusiastic endorsement of the Renown Mr. Brown rub.  Reading that made my mouth water.  I can't figure out how the competitors get their butts to come out almost black on the outside with that great bark.  I will certainly take your pointers into account the next time.  I like your tip about wrapping in plastic the night before with the butt rubbed in.

I will report back when my next project is on the table.

Cheers!

JAC -beltwaybbq