Hello All,
On sunday into monday, I smoked 4 boston butts in my Lang 36. They were all of equal size (8.5lbs - 9.5 lbs) except one that was about 7 lbs. I smoked them for about 11 hours in the smoker, then finished in the oven with the butts covered in foil. It seems that the little butt cooked too much and is a bit dry. All of the other butts came out nice and greasy without tasting too stringy and tough. I forget that my oven cooks faster at the bottom then it does at the top. :( The butts that were on the top rack of my oven were pulled at 195, wrapped in foil/plastic and stuck in a cooler for 3 hours. The ones on the bottom rack were pulled out at 200 and got the same foil then plastic wrap then stuck in the cooler for 3 hours. I'm guessing the 7lbs butt was on the bottom rack of the oven.
My question to you all, would there be a way to add some fat back into the pork? I was thinking of maybe putting it back in a crock pot adding some bacon and bacon grease. Or possibly butter? Anyone have and ideas?
On sunday into monday, I smoked 4 boston butts in my Lang 36. They were all of equal size (8.5lbs - 9.5 lbs) except one that was about 7 lbs. I smoked them for about 11 hours in the smoker, then finished in the oven with the butts covered in foil. It seems that the little butt cooked too much and is a bit dry. All of the other butts came out nice and greasy without tasting too stringy and tough. I forget that my oven cooks faster at the bottom then it does at the top. :( The butts that were on the top rack of my oven were pulled at 195, wrapped in foil/plastic and stuck in a cooler for 3 hours. The ones on the bottom rack were pulled out at 200 and got the same foil then plastic wrap then stuck in the cooler for 3 hours. I'm guessing the 7lbs butt was on the bottom rack of the oven.
My question to you all, would there be a way to add some fat back into the pork? I was thinking of maybe putting it back in a crock pot adding some bacon and bacon grease. Or possibly butter? Anyone have and ideas?
