Ninja Woodfire : Test Cook #2 - Butt

[Inscrutable]

Well, this one didn’t go too well, and it’s my fault. Didn’t feel good today, and was also erecting a small shed in the rain, so I was not very attentive. Didnt use my Signals nor Ninja probes, no alarm. I thought I’d be able to keep an eye on it enough. Nope …

I seasoned with just salt & pepper, LJ cherry pellets, set to “Smoker“ at 250*
Was on for ~7.5 hr
Way over-cooked, yet one of the shortest butt cooks I’d ever done. Bot ribs and butt have cooked faster than I expected, despite temps always seem to cycle low but don’t overshoot much high. Has to be the impact of tight quarters and a fan running.
The small pellet container burns down in a bit over an hour, so do need to refill a few times.

Still tastes good, good bark if you don’t mind being a little dry and extra tough. Interior not bad, a bit dry. Probably gonna turn into enchiladas/burritos, sauced bbq, etc.
Grace (Lab) will be getting a good bit as well.

 

[OldSmoke]

Chili?

 

[Winterrider]

Wow that does seem pretty quick for a butt at that temp. Looks good though.

 

[chopsaw]

Pretty impressive they way it cooks . Heck , you're just getting used to it .
Nothing wrong with that pork . You'll get a couple meals out of that .
Chop it up some more and hit it with some Carolina style BBQ sauce .

 

[Inscrutable]

Pretty impressive they way it cooks . Heck , you're just getting used to it .
Nothing wrong with that pork . You'll get a couple meals out of that .
Chop it up some more and hit it with some Carolina style BBQ sauce .

Yeah, I don’t mind it cooks faster if I can calibrate myself, and it doesn’t create a “doneness gradient” across bigger cuts.

 

[Inscrutable]

Chili?

Yeah, that’s a possibility. Also gonna do some baked beans.

Wow that does seem pretty quick for a butt at that temp. Looks good though.

Yes, way outside my norm … and thx.

 

[gmc2003]

Things like this happen, but it still looks good. I'd de-fat your drippings and add some back into the shredded pork. You still have plenty of usage option ahead of you.
s
Point for sure
Chris

 

[Inscrutable]

Things like this happen, but it still looks good. I'd de-fat your drippings and add some back into the shredded pork. You still have plenty of usage option ahead of you.
s
Point for sure
Chris

Yeah, put that in the fridge yesterday for exactly that. But probably only ~1/2c after fat skimmed off. When I wrap I have a lot more and was freezing in souper cube trays for future uses, but don’t think I have any left.

 

[kelbro]

I wonder if spritzing might help the dryness that you've seen...