Last time I smoked a pork butt, i rubbed it the night before, and again right before I put it on the smoker. It turned out way too salty. So this time I just rubbed it the night before and thats it.Finished product looks delicious but the before doesn't look like you used very much rub.
Here is the same one going into the cooler. It was different from the straight smoked ones, very good but a different texture and somewhat different flavor.
Still really good, it has a firmer texture but still really tender and juicy. The smoke ring isn't as pronounced obviously since it is pretty much cooked before it hits the smoker but you still get a decent bit of smoke flavor off the four or so hours it sat over Hickory apple and Mulberry. I wouldn't call it superior to a solid smoker brisket, but it is certainly a heck of a lot easier. I would call it superior to a lot of what passes for smoked brisket out there.Looks good. I have always been tempted to do a sous vide brisket (since I don't have a smoker) and was wondering how they turned out. Was it still good, or just not the same as a smoked one?