A Disappointing Smoke this weekend

[bbrock]

I had some people over yesterday I had two butts in the smoker at 530 am and things was going good. I was looking forward to having people over for some good pulled pork. I kept the temp on avg at 230 during the smoke it did get up to around 245 a few times. I sprayed it every 45 mins after the first 2 hrs of being in the smoke. I have the big block propane smoker. So when my temps got to 165 I foiled them at this point they looked real good I got them to 205 and pulled them out wrapped them in a towel and in to a cooler for well over an hour. It smelled really good every one was saying they could not wait to eat and I was thinking me too this is going to please everyone. well I unwrapped the first one the smell was really good and the bone just falls out. peoplewas just saying that looks so good. so I say to myself I dont think it looks that good. I could tell right off there was not any hard bark at all. it pulls really good but there was very little smoke ring and I just just kept saying to myself am am very disappointed no bard and not much of a smoke ring at all. I put my rub on it stayed in the fridge for 12 hrs so I dont know what went wrong I kept plent of wood chips in the tray.I would love to here some feed back of might what have happen and what I can try the next time to make it better. However all 18lbs of butt got ate and they like it I never let them know I was heart broke over the out come. thanks for taking the time to read this.

 

[rdknb]

Well first remember your guests were happy so that was good. I do not foil mine as I like the bark and so does my family. Next time try not using the foil and see how it comes out. Mine are still very moist. I am sure others will be able to give yo even more advice

 

[pineywoods]

I would agree if your wanting more bark don't foil until its done and you put it in the cooler to rest

 

[meateater]

Sounds like you need to foil at a higher temp. Maybe 180*-190* Location, elevation, temp and etc..... will affect your smoking, just need to dial it in for your zip code.

 

[rstr hunter]

I agree as well. I like some bark on mine as well and don't foil.

 

[wingman]

I foil mine and did 4 butt's today. At 205 I remove the foil then put them back in until they reach 210. They usually drop to 198 or so then climb back up. I get a great dark bark, they pull very nice and they are moist. I do inject them as well. Just tossing in some more data.

 

[south jersey bbq tim]

well steaming it in the foil will make the bark soft...sorry hope it tasted good

 

[indyadmin1974]

Chalk this up as a lesson...good thing everyone else enjoyed it.

That's what's funny about this group. We know what we expect and when it doesn't come out right, we're upset...but everyone else still likes it!

I think the whole foil thing can be tricky. I only foil after I get a good bark formed.

 

[triplebq]

It all depends on what's in your rub and how much of it . Some things add bark and some things block bark buildup . Just add some turbindao suagr to your rub and it bark right up & check your wood .

 

[mballi3011]

What kind of wood did you use during your smoke??? Now that could be the reason for your supposed lack of smoke maybe you use a really light flavored wood like apple. How many times did you reload the chip tray??? I have a GOSM and another propane smoker and I use all kinds of woods in mine so maybe try a different wood like hickory or Mesquite

 

[oldschoolbbq]

I agree with no foiling. Gives a good bark(which tends to hold the moisture in,so no issues there).Resting?IMHO, I do not put a 'done'Butt in the cooler, I smoke the thing according to my formula of 1.5hrs./un-cooked weight @220*F ,furthermore,I don't open the lid of the cooking chamber until I am within an hour of the calculated time.Thermometers are not needed in the Butts, when the bone pulls out easily, it's done!!!Briskets I do use a probe for but the feel or texture it has when I handle it is getting better,and the toothpick test works fairly well.
I realize some would argue about it getting dry, but just the opposite is the result.With a smoker that is sealed well, you have heat(which causes a pressure) and the drippings (causing moisture as it evaporates on the plates in the bottom).Any opening of the lid will, in effect, reduce all of the factors that have come together to "cook" your meat. This means you'll have to wait a period of time for it all to come together again and start heating the meat, which means you've wasted valuable time.
Having said that,I have and do 'sometimes' open before the "time" is done.But then; only as FEW times as I can.

Hope this helps,have fun and,

 

[justpassingthru]

I have a GOSM, the only thing I can add to the advice already given is to add some lump with the wood for the smoke ring.

Gene