Seasoned the new MES and slammed a couple of butts and a pork sirloin roast in it last night. Got em on about 7 PM and set the therm for 225. Pulled the roast out at 3 AM when it hit 160. Let it rest a bit and sliced it. Very tasteeee, tender and moist. When I pulled the roast the butts were at 165 so I pulled them and put them in an aluminum pan and covered tightly with foil. I set the therm on the MES to 200 and went to bed. By this time it was about 4 AM. Got up this morning about at 10AM or so and went out to take the butts out. The internal temp was 205, little hotter than the MES was set. When I uncovered the butts the juice and fat was almost to the edge of my pan. It was as if the butts were boiled in their own juces. The taste was bland and the bark was mush.
I did something I never usually do when I cook butts on the gas smoker. I left the fat on and cross cut it with a knife to get the rub down in to the meat. That's the only thing I can figure other than just letting it cook too long that would pull that much grease out of the butt. I've pulled them from the gas cooker and wrapped them in foil and only had a little juice at the bottom of the pan when it is done. It also lacked the color I get on the Gas Smoker.
Anyway..... the PP is incredibly tender, almost too tender. The bark is mush and the flavor is just not there. I've got the butt thing down to an art form on the Gas Smoker so I was disappointed in the way this one turned out. I think I know all the things I did wrong... or what to do to get the desired smoke next time, but I would appreciate any advice from you MES guys out there on what I can do to improve the next smoke. I plan on cooking the butt without wrapping and I plan on trimming the meat up like I usually do. Input welcome.
Thanks!
Loaded Up
Sliced Pork Sirloin Roast
Pulled Pork Butt
I did something I never usually do when I cook butts on the gas smoker. I left the fat on and cross cut it with a knife to get the rub down in to the meat. That's the only thing I can figure other than just letting it cook too long that would pull that much grease out of the butt. I've pulled them from the gas cooker and wrapped them in foil and only had a little juice at the bottom of the pan when it is done. It also lacked the color I get on the Gas Smoker.
Anyway..... the PP is incredibly tender, almost too tender. The bark is mush and the flavor is just not there. I've got the butt thing down to an art form on the Gas Smoker so I was disappointed in the way this one turned out. I think I know all the things I did wrong... or what to do to get the desired smoke next time, but I would appreciate any advice from you MES guys out there on what I can do to improve the next smoke. I plan on cooking the butt without wrapping and I plan on trimming the meat up like I usually do. Input welcome.
Thanks!
Loaded Up
Sliced Pork Sirloin Roast
Pulled Pork Butt
