I did a boston butt yesterday for pulled pork and it did not turn out all that great. I have done 2 others that turned out great but this one was tough and dry. I did a few things a little different but not sure exactly what it was that was the problem. I got a small butt, was only 3.3 pounds, and wanted to do it un wrapped the whole time. I'm thinking about 5 hours cooking time. I rubbed it down Saturday night and put it in the fridge. Had it in the smoker about 10:00 Sunday planning on having dinner around 5:00. Well at 3:00 it was only at 154, I had the temp pretty steady between 225-230. I finally decided to wrap it foil and still after another hour was only up to a little over 160. So I got impatient and cranked up the heat to about 300 and in about another 1.5 hours it was up to 199 so I took it out. I only let it set for abot 15 minutes cause we were hungry! The meat was tough, could hardly pull it and it was kinda dry. I know I should not have turned the heat up and that I should have let it rest longer, but what is worse? If I'm in a pinch again am I better to let it cook slower and rest less, or cook faster and rest longer? Really it was still good but not great like the last 2 I did. One other thing, the butt was a little different than the other ones, there was just a tiny sliver of bone on one edge the other 2 had a bigger bone that went down into the meat, not sure if that makes a difference.
post #1 of 11
8/20/07 at 6:49am