- Sep 8, 2011
- 197
- 15
OK so below is the final product.
Mixed results, I'm afraid. One was absolutely PERFECT for tenderness and moisture. That one reached 198F in the oven before I took it out to rest under foil about 2 hours. Total cook time between the WSM and the oven for that one was about 14 hours. That's easily the longest PP smoke I've ever had, I assume that's because I had two in there and they draw the heat energy away from each other? From now on I'm starting them late at night and finishing up in the morning. I got to bed around 2 a.m this morning.
After another hour, the second one was still at only 188F but I took it out of the oven and rested anyhow because I took a fork core sample and it came out a little dry. And yep, sure enough, about half of it was dry. Not throw-it-out-dry, but not moist. If I just had this one roast I'd have been really disappointed, but since I also had the first one, I pulled them both and mixed them up good and nobody's the wiser. Plus I used a quadrupled recipe of SoFlaQuer's finishing sauce (for a single butt/picnic I typically double the recipe) which helped a LOT. Hides a world of sins.
I have mixed feelings about the 100% dry method. The bark is REALLY solid on it, maybe a little too much for our tastes. It's difficult to pull with my bear claws which easily rips though anything. Tasting a a chunk by itself, it's got a very strong flavor and hard texture. I cut it up as small as possible when mixing it into the rest of the pull. I think next time I'll still do a dry smoke on the WSM. Maybe keep it on the heat for an hour a pound or so? After that, I'll probably put it in the oven covered by foil. I like the thickness of the bark, but it's a little too chewy in spots.
As always, thanks everyone for your feedback, thoughts, ideas and comments! Now, on to feeding all the neighbors!!
Tom
Mixed results, I'm afraid. One was absolutely PERFECT for tenderness and moisture. That one reached 198F in the oven before I took it out to rest under foil about 2 hours. Total cook time between the WSM and the oven for that one was about 14 hours. That's easily the longest PP smoke I've ever had, I assume that's because I had two in there and they draw the heat energy away from each other? From now on I'm starting them late at night and finishing up in the morning. I got to bed around 2 a.m this morning.
After another hour, the second one was still at only 188F but I took it out of the oven and rested anyhow because I took a fork core sample and it came out a little dry. And yep, sure enough, about half of it was dry. Not throw-it-out-dry, but not moist. If I just had this one roast I'd have been really disappointed, but since I also had the first one, I pulled them both and mixed them up good and nobody's the wiser. Plus I used a quadrupled recipe of SoFlaQuer's finishing sauce (for a single butt/picnic I typically double the recipe) which helped a LOT. Hides a world of sins.
I have mixed feelings about the 100% dry method. The bark is REALLY solid on it, maybe a little too much for our tastes. It's difficult to pull with my bear claws which easily rips though anything. Tasting a a chunk by itself, it's got a very strong flavor and hard texture. I cut it up as small as possible when mixing it into the rest of the pull. I think next time I'll still do a dry smoke on the WSM. Maybe keep it on the heat for an hour a pound or so? After that, I'll probably put it in the oven covered by foil. I like the thickness of the bark, but it's a little too chewy in spots.
As always, thanks everyone for your feedback, thoughts, ideas and comments! Now, on to feeding all the neighbors!!
Tom