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I re-wrapped my pork butt the other day and let it rest for 30 minutes before pulling. the meat was still very hot and extremely loose when I pulled it so I don't think resting will hurt.
If I were having the same problem I would let it cook without foil for some extra time until the bark crisps up to where you want it. If you plan on foiling it make sure you unwrap it and let it smoke without foil at the end for the last 10 degrees or so to give it extra time to crisp back up...
What are you using for a rub and are you mopping it while smoking?
I found that when I made my pork butt I did not need to mop it at all and I ended up with a nice bark and moist inside.
After about an hour and a half they eggs came out of the smoker and they look pretty good. The scotch eggs are on the blue tray and the armadillo eggs are on the red tray. On a few of them it seems the sausage came apart (mainly on the jalapenos) probably due to me not using quite e kuch...
Today I am trying a couple of appetizers/small plates out on my new MES 130b. This is the first time I have attempted either of these and it's the first time on the new smoker so we will hope all goes well.
The scotch eggs are simply hard-boiled eggs wrapped in sweet italian sausage. Next...
Thanks for all of the replies, everyone. I plan on doing my first smoke in the new smoker tomorrow. I will be sure to talk about how it goes and what I have learned from it.
Side Note: BearCarver, I just checked out your post about your different carvings and the step by step. You do some great...
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