Today I am cooking 3 pork butts for KCBS competition practice. I've got 2 butts that weigh roughly 11lb each, and 1 that weighs about 8lb. We usually inject for competition, but today I'm playing around with wood selection. I've done some pork ribs recently with pecan splits that took on a smoke flavor that really complimented the pork. I want to see if it makes a difference on pork butts, versus the normal apple/hickory mixture.
Simple prep today. Wash and pat dry, and very light coating of yellow mustard, and a liberal coating of my pork rub:
Coming up to room temp while the 270 Sumo comes up to 250 degrees, notice that nice tacky appearance from the rub pulling out some surface moisture:
Into the smoker at 250 degrees:
Rolling some good thin smoke. I think pecan wood smoke smells so good:
5 hours in and everybody is cruising around 160 degrees, time to wrap up tight:
They all hit 195 degrees within about a half hour of each other. At that point I placed them in a disposable stirofoam cooler for 2 hours to rest. I'll be honest, I got a good smoke flavor in them but not as strong as I like in my pork butts. Think I will stick to apple/hickory combo.
Pulled and ready to eat:
Simple prep today. Wash and pat dry, and very light coating of yellow mustard, and a liberal coating of my pork rub:
Coming up to room temp while the 270 Sumo comes up to 250 degrees, notice that nice tacky appearance from the rub pulling out some surface moisture:
Into the smoker at 250 degrees:
Rolling some good thin smoke. I think pecan wood smoke smells so good:
5 hours in and everybody is cruising around 160 degrees, time to wrap up tight:
They all hit 195 degrees within about a half hour of each other. At that point I placed them in a disposable stirofoam cooler for 2 hours to rest. I'll be honest, I got a good smoke flavor in them but not as strong as I like in my pork butts. Think I will stick to apple/hickory combo.
Pulled and ready to eat: