Thanks for your answer. That was sort of the conclusion I came to.
The receipe was surprisingly good for not having marinated overnight. But I found the meat a bit drier than I'd hoped for. (Though I often feel this way about pulled pork.)
Maybe it didn't cook long enough, or maybe the temp was too high.
Would you ever brine a butt? Can you overcook it? Next time, I think I'd keep it in the rub overnight and plan to cook it low and slow for at least several hours (though still not sure how long).
I have a 2.5lb bone-in pork butt. I found a nice-looking recipe from food network: http://www.foodnetwork.com/recipes/da...
But it calls for a 5lb butt, and my butt's quite a bit smaller ;-)
I haven't found any similar recipes that start with a high temp (500), then lowers (to 325), but I'd like to do something similar.
How long would I cook my butt using this method? Can you overcook a butt?
Thanks in advance for any advice. I'm hoping to get it in the oven tonight (and don't have time for a slow roast...).
Can I cook vegetables in the same roasting pan with a brined chicken? or will the drippings make them too salty?