I used the Mr. Brown rub.... Very peppery!!! Maybe when it is mixed in with the pork itself and has a little sauce it will cut it a little. I like the pepper, but afraid it might be too much for some.
JMO
JMO
How long to smoke a 8# BB
- Thread starter jmo bbq
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Nice job man - looks really good to me! I'm still full from the ribs but I know I could force in some of that if I was there
How's the pepper now that it's done? Did it mellow out some since you pulled it?
A little late on this one. But as you found out.... Yes it will work.... I will remove mine at 190 and it works too.......
That is some great looking pork. Love me some PP sandwich with coleslaw.....
When I pulled it, the bark did lose a lot of the intense black pepper when mixed with the pork juices and sauce. Turned out awesome guys!!! Thanks for all the help. Yes the bone just turned like a key and slid right out. No worries on the late feedback... It turned out just fine!!! I learned a lot of things over the last 24 hours from: always knowing what time to get your meat on, time management, thermometer fluctuation and the importance of having a second source of internal and smoker temperature readers, and yes I am a very firm believer of a dry chamber smoke now. Can't wait to do this again. Only drawback I have is on myself for not doing two!!! Lol. Got a food saver for christmas and got it hooked up and the meat froze for leftovers. Thanks again for the help guys.
JMO
JMO
Sorry! 13 hours in the smoker. It went quicker because I found out that my smoker was running about 30* hotter than I thought for about 6 hours.
JMO
JMO
Well after seeing yours which ran hot at the beginning and the one I did Friday which I ran hot at the beginning I think I'm going to always run hot at the beginning. It really cuts down on total time and I believe the results are just as good as going low.
Yup I just glance at what temp my MES is showing mainly just to see how far off it is from reality
I have been cooking in the 275 range lately with good results.
I don't cook to temp - that is one aspect - for me it's more how the meat probes - if a probe goes in like a hot knife through butter then it's done - that happens anywhere from 190 - 210 for me.
You found the perfect key though - when the bone comes out clean with a little twist you nailed it. It's mother nature's original pop-up timer...
Looks like you had great results now GO REDSKINS!!!!
I don't cook to temp - that is one aspect - for me it's more how the meat probes - if a probe goes in like a hot knife through butter then it's done - that happens anywhere from 190 - 210 for me.
You found the perfect key though - when the bone comes out clean with a little twist you nailed it. It's mother nature's original pop-up timer...
Looks like you had great results now GO REDSKINS!!!!
I have always cooked a bit hotter at the 250-275 range. A lot less cook time, great bark, beautiful ring and same quality....
Nice job JMO. Glad to hear the rest time and method worked out for you. Love the slaw on the sandwich, by far the best way to have it. I love pork shoulders and butts b/c of how flexible and forgiving they are. 240 is my magic number for cooking temp, but I am not afraid to crank it up to push through a stubborn stall. There's always lots of room to get it right!
I don't even know the name of "my kicker" this year, you see, I'm an Eagles fan, and haven't been able to watch them in a long time because I can't stand the abuse... But my second favorite team is whoever is playing Dallas... :-)
- Aug 27, 2008
- 5,170
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Man, if had a no-foil butt smoke up to temp in 13 hours, I don't think I'd know what to do next...LOL!!! I usually plan for 20-24 hours on a 8-9lb with a 225* chamber temp, so it would have a long rest before pulling. Well, I have been running a bit hotter than that myself, lately, so estimating cooking times has been somewhat of a hurdle, but I'll figure it out eventually.
That's one fine looking game-day sammie! Creamy Cole Slaw over pulled pork is GREAT!!!! Thanks for reminding me...I haven't done that for quite a while.
With the mention of a hotter start-up and backing temps off later, I consider smoke reaction time as a slight deterrent. Here's why: if you run a completely dry water pan for a true dry smoke chamber (or as dry as your particular smoker and environment will allow due to smoke chamber ventilation rate and relative humidity), the higher start-up temp can effect the smoke reaction time as it tightens and seals-up the surface meat fibers that much more quickly. With chamber temps that are kept more stable and steady in around the 240* range for average sized pork shoulder cuts, I find that smoke reaction time and the resulting flavor is slightly better.
There are definite benefits from a higher start-up temp, though, including what has appeared to be an even better bark formation with a crispier texture (in my personal experiences), and more natural moisture retention in the meat...the latter of which is effected by dropping chamber temps or holding higher temps. If high temps are held throughout cooking, it seems to eventually force more moisture out of the meat late in the cooking, and also effects the naturally occurring tenderizing of the meat by simply cooking too quickly. It's a balancing act of sorts, but there are benefits to be reaped by higher start-up chamber temps.
I have found that with the average pork butt (8-10lb) they seem to respond very well with a 240* temp and dry smoke chamber, but I have also found that a small amount of water in a foil drippings catch over the dry water pan, creating better smoke reaction while there is a bit of added humidity, then allowing the added water to dissipate, after several hours creating the dry chamber, gives the best overall results...great retained moisture in the finished meat, great bark and good smoke reaction.
BTW, when I rest my pulled pork subject after a dry smoke chamber run, I elevate on an accessory grate in a baking pan or just over a poly cutting board, then, just cover it with a thin towel (or paper towels) to allow it to breathe while it cools...this keeps the bark form getting steamed and softened from the meat's own water vapor...works like a champ, and if you're after a killer bark with a crunchy texture that can't be beat, this will preserve the bark until it's time to pull your pork.
Smoke on, brother, smoke on!!!
Eric
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