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Quick question about pork

post #1 of 9
Thread Starter 
If i smoke a butt for pulled pork the hot and fast way, say between 325-350, should i use a mop? If so, how often should i mop it so i dont dry it out yet still get bark?
post #2 of 9
Wouldn't hurt to mop it and maintain some moisture. Never done a hot and fast butt myself so I'm giving advice just on instinct, lol. If it were me, every 30 mins to 45 give it a bath. As long as you watch your IT yoy shouldn't run into any issues of drying out. Hell, it'll probably create a nice bark! Good luck and keep us posted:)
post #3 of 9
Thread Starter 
Well, its 11am and we are 4 hours into the cook. I just checked the meat and its chugging along at 160 F now. I havent mopped yet but i noticed around the top vent moisture is collecting so im assuming its plenty moist in the smoker. Ill try and post pics when done
post #4 of 9
Quote:
Originally Posted by thomaswalls View Post

Well, its 11am and we are 4 hours into the cook. I just checked the meat and its chugging along at 160 F now. I havent mopped yet but i noticed around the top vent moisture is collecting so im assuming its plenty moist in the smoker. Ill try and post pics when done


I never found it Necessary to mop Butts in my MES Smoker.

 

Butts are plenty fatty & loaded with moisture.

 

And when you open the door you let more moisture out than your mopping is adding to it.

 

Here's my Step by Step:

Pulled Boston Pork Butt        

 

 

Bear

 

Edited by Bearcarver - 5/30/16 at 11:19am
post #5 of 9
Thread Starter 
Yeah ive smoked plenty of butts before. I just never did one at 300+, all mine were done at 225. Im using an el cheapo until i can save up enough cash for a wsm.
post #6 of 9

Oven Roasting Pork Butts at 325 to 350°F is extremely common. No reason to expect smoking at these temps would make for dry meat. Remember each time opening the door adds 20-30 minutes to the cook time...JJ

post #7 of 9
Thread Starter 
Awesome, thanks everyone for the tips. Almost noon and its still 160, sigh. I hate this part lol
post #8 of 9
Quote:
Originally Posted by thomaswalls View Post

Awesome, thanks everyone for the tips. Almost noon and its still 160, sigh. I hate this part lol


Sounds like you're opening your door to check the temp.

That will add time to catch up too, and opening the door too often can Dry out a piece of meat.

If that's the case, you should think about getting a digital wireless set of Therms, like the Maverick ET-732.

With that you can monitor both the Smoker Temp & the Interior Meat Temp without opening the door.

 

 

Bear

post #9 of 9

If you are cooking hot and fast there is no need to mop and you do not need to check the temp until the butt has been cooking for at least 5 hours. For an 8 pound butt I will check the IT after 6 hours of cook time at 325°. YMMV. Good Luck.

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