- Aug 10, 2014
- 1
- 10
I and new to and trying smoking but I was not successful. I am trying to find out what i am doing wrong.
I bought yesterday a smoke hollow electric smoker with digital controls and a built in meat thermometer with remote. I have been reading about temp control and various suggestions for smoking pork butt. I could not wait and tried last it last night. The pork came out tender and juicy but not "pulled". I thought I did everything correct but I do not know. The pork did have a crust around it for the most part. It did lack flavor.
This is what I did
Got four pound of pork butt from super. Put mustard on and seasoned with grill masters pork rub.
Cooked it at 200F at first. I checked the smoker with a hanging dial gauge and with checked it the meat probe provided and the setting on the grill is off by about 10F. I will get a good digital one later but I believe this smoker is fairly accurate.
I sprayed it with apple juice/olive oil mix 75/25 every hour.
I added about one handful of wet cherry chips at the beginning and then again after about 1.5 hours and half a handful at 2.5 hours. I am not sure how long I should smoke. I have read many different opinions on this. The chips were wet but seems they do not last that long on this smoker.
It did take a while to cook and it was getting late (took more than fours closer to six) so I bumped the temp to 225 after four hours and then to 250 at the fifth hour. I never wrapped it in foil.
The temp did to 180F inside. I double check inside temp with a weber digital temp gauge. I had read many different temps from 180 to 190F. It was getting late and the thing was crusted so I figured it was done.
I did not wait to try after I pulled it out of the smoker , it was late.
a) So what could I be doing wrong to not make "pulled" pork vs pork steak? Would cooking it longer have done it ?
b) I imagine letting the rub sit overnight will help flavor but am I not smoking it enough also? Any suggestions to get more flavor.
c) Any suggestions on what to do with the meat I have. I figure cut some slabs and grill ?
I bought yesterday a smoke hollow electric smoker with digital controls and a built in meat thermometer with remote. I have been reading about temp control and various suggestions for smoking pork butt. I could not wait and tried last it last night. The pork came out tender and juicy but not "pulled". I thought I did everything correct but I do not know. The pork did have a crust around it for the most part. It did lack flavor.
This is what I did
Got four pound of pork butt from super. Put mustard on and seasoned with grill masters pork rub.
Cooked it at 200F at first. I checked the smoker with a hanging dial gauge and with checked it the meat probe provided and the setting on the grill is off by about 10F. I will get a good digital one later but I believe this smoker is fairly accurate.
I sprayed it with apple juice/olive oil mix 75/25 every hour.
I added about one handful of wet cherry chips at the beginning and then again after about 1.5 hours and half a handful at 2.5 hours. I am not sure how long I should smoke. I have read many different opinions on this. The chips were wet but seems they do not last that long on this smoker.
It did take a while to cook and it was getting late (took more than fours closer to six) so I bumped the temp to 225 after four hours and then to 250 at the fifth hour. I never wrapped it in foil.
The temp did to 180F inside. I double check inside temp with a weber digital temp gauge. I had read many different temps from 180 to 190F. It was getting late and the thing was crusted so I figured it was done.
I did not wait to try after I pulled it out of the smoker , it was late.
a) So what could I be doing wrong to not make "pulled" pork vs pork steak? Would cooking it longer have done it ?
b) I imagine letting the rub sit overnight will help flavor but am I not smoking it enough also? Any suggestions to get more flavor.
c) Any suggestions on what to do with the meat I have. I figure cut some slabs and grill ?
