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First Pulled Pork in RF

Discussion in 'Pork' started by sqwib, Aug 17, 2010.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    This is my first PP in my RF (No not pee pee)

    Pics are posted after the post



    For a long time now I wanted to try a side by side comparison of an injected Butt vs. a non injected Butt.

    Went to Sams and picked up a few decent Boston Butts, total weight was 13.62lbs., bone in.

    I figured about a 50 percent yield.

    The night before, I prepped the Butts, removing as much fat as possible to impose more bark formation.


    One Boston Butt was injected with a marinade mix, equal parts of Apple Cider Vinegar, Captain Morgan’s Spiced Rum and Apple Cider. The other was not injected.

    The marinade was also used as a mop (sprits). Rubbed both Butts, wrapped in plastic wrap and placed in the refrigerator.


    I used Cherry wood splits, because that’s all I had at the time. The Butts were spritsed simultaneously about eight times during cook The Butts were done sooner than I was used to.

    At approximately 6.8 lbs each, bone in, it only took about 8 hours (72 minutes per/lb.)

    I was surprised at how quickly they cooked, I was worried that since this was my first cook with the RF and the fact that I was a newbie at fire management, that I might have ruined the Butts.

    The temps were about 195° but I was leery removing them so soon, because it had only been eight hours…I never had a Butt cook this quick, I kept moving the probe all over and kept thinking to myself, what’s this Butt all fat, then I remembered a quote I had read from a blog or forum, can’t remember which, “To check for doneness insert a probe, it should slide in very easily like butter”, well this was definitely like butter.


    The Butts came off the RF about a half hour apart, wrapped them tightly in foil and towels then placed them in the cooler to rest for about 90 minutes or so.


    After the rest I handed my wife two forks and one of the Butts in the pan and smiled. The Butts pulled beautifully and yes the bone was cleanThe Bark formation and smoke ring was perfect and the bark was not burnt.


    I was a bit skeptical so I had 6 family members pick at each one, getting input from each person. Everyone liked the pork 5 out of 6 preferred the non injected Butt and out of the 6 one like the bark on the injected one better, as far as the bark I think that was a fluke I can’t see how injecting could change the flavor of the bark.

    The 5 out of the 6 said although they preferred the non injected Butt better, couldn’t really explain why.

    I did not try any of the pork until everyone was done, I didn’t want to my tasting to interfere with the test.

    The Bark formation and smoke ring was perfect, just a hint of smoke and the bark was not burnt but was nice and chewy, not hard and crusty.

    The next day my wife tried both and said this one seems mushy…BINGO, that’s what I was looking for, it seems the injected one was a bit mushier probably mostly from the vinegar breaking down the meat, but both were just as flavorful as each other and I believe the reason everyone preferred the non injected Butt was due to the texture not the flavor.

    Ok so now its day 3 of eating pulled pork and it’s still moist.


    My conclusion is that if I were to inject again, which I doubt, it would only be with apple cider/Juice.

    I can honestly say, without any doubt in my mind, that this was the best pork Butt to date, I don’t know if that is because of the RF or maybe the temperatures were slightly higher, maybe a better choice of meat, but make no mistake… there will be much more testing.










    Last edited: Aug 17, 2010
  2. lucky13

    lucky13 Smoke Blower

    Looks great SQWIB!  Thanks for the info, had contemplated injection before but I think I will stick to the good ole rub n smoke only.
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks great and I agree on the vinegar. I think you'll find about everything cooks faster in your RF. I think it has to do with the metal being thicker and so it holds heat much better. Not only is the tank usually thicker but the steel plate holds the heat very well too.
  4. deannc

    deannc Master of the Pit

    Great looking butts!  That is a scary feeling when they get done that quick! lol  I had one on my gasser that finished like that (8hrs) but the last two have been 12 and 13 hour marathons (all in the 7lb range). Awesome RF build too!  [​IMG]
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Man oh Man those are some mighty fine looking butts and I take it thoses are Dutches beans too.[​IMG]
  6. johntroxel

    johntroxel Fire Starter

    I see the beans, but what is the other dish?
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Beef Brisket Chili and No Boil Mac'n Cheese, the hormel can is an overflow can for the chili.