First off, let me say that this is my first post and I am a newbie to the site. I'm looking forward to a great experience over time with this community. :)
I smoked my first boneless pork butt yesterday and it was delicious, but just a little tougher than I had hoped. I would love any feedback on improvements for next time.
Here is my post mortem of the process:
* It was a small 3 1/2 pound roast
* I generously applied a dry rub consisting of brown sugar, Kosher salt, Lawry's seasoning salt, cayenne pepper, black pepper, and a little premixed dry rub mix from Austin, Texas' Salt Lick BBQ.
* I put the roast with rub in a bowl and covered overnight in the refrigerator
* I smoked in a horizontal (side firebox) smoker with pecan and hickory for 7.5 hours maintaining a temp window of 190-225.
* I pulled it off when it hit 175 degrees (this is where I suspect I made my error) because I feared that taking it to 190 would dry it out.
* I let it rest for about 20 minutes before cutting into it
It tasted magnificent and everyone loved it. The bark was especially tasty. However, I found it to be a little tougher in the center than I had hoped. I have had super tender pulled pork before and this wasn't it. Thanks for any thoughts on making it better for next time.
Johnny
Here is a pic of the roast a few hours before I pulled it off of the smoker.
I smoked my first boneless pork butt yesterday and it was delicious, but just a little tougher than I had hoped. I would love any feedback on improvements for next time.
Here is my post mortem of the process:
* It was a small 3 1/2 pound roast
* I generously applied a dry rub consisting of brown sugar, Kosher salt, Lawry's seasoning salt, cayenne pepper, black pepper, and a little premixed dry rub mix from Austin, Texas' Salt Lick BBQ.
* I put the roast with rub in a bowl and covered overnight in the refrigerator
* I smoked in a horizontal (side firebox) smoker with pecan and hickory for 7.5 hours maintaining a temp window of 190-225.
* I pulled it off when it hit 175 degrees (this is where I suspect I made my error) because I feared that taking it to 190 would dry it out.
* I let it rest for about 20 minutes before cutting into it
It tasted magnificent and everyone loved it. The bark was especially tasty. However, I found it to be a little tougher in the center than I had hoped. I have had super tender pulled pork before and this wasn't it. Thanks for any thoughts on making it better for next time.
Johnny
Here is a pic of the roast a few hours before I pulled it off of the smoker.
