- Jul 24, 2005
- 6
- 10
Okay, we are really dissapointed with the way our first smoked pork butt turned out. It was edible but that is about all we can say. If anyone can offer up suggestions we would really appreciate it! Here is what we did:
We did not rub. Had bad luck with this on tenderloin = way too salty. Maybe we should rub?
Smoked about 220° - 230° for about 15-17 hours for a 7.25 lb pork butt. Does this seem too long? We went to 185° internal temp and then pulled it.
We mopped every 1 1/2 hrs with a mixture of cider vinegar, water, garlic powder and brown sugar.
We used apple chips and only one pan. Maybe we should have used more?
First off, the meat hardly had any flavor at all and no smoke flavor. To be honest, it tasted more like turkey than pork.
Secondly, is there a better cut of meat we should use for pulled pork rather than the butt? I understand that you need fat for flavor but I would like a little less fat. Also, I thought it had more of a "dark taste" and not as much like the pork that I have had at restaurants.
For us, it is all about the flavor. The more the better for us. If anyone could point out some of the mistakes that we made we would sure appreciate it.
Thanks,
Jeff and Julie
We did not rub. Had bad luck with this on tenderloin = way too salty. Maybe we should rub?
Smoked about 220° - 230° for about 15-17 hours for a 7.25 lb pork butt. Does this seem too long? We went to 185° internal temp and then pulled it.
We mopped every 1 1/2 hrs with a mixture of cider vinegar, water, garlic powder and brown sugar.
We used apple chips and only one pan. Maybe we should have used more?
First off, the meat hardly had any flavor at all and no smoke flavor. To be honest, it tasted more like turkey than pork.
Secondly, is there a better cut of meat we should use for pulled pork rather than the butt? I understand that you need fat for flavor but I would like a little less fat. Also, I thought it had more of a "dark taste" and not as much like the pork that I have had at restaurants.
For us, it is all about the flavor. The more the better for us. If anyone could point out some of the mistakes that we made we would sure appreciate it.
Thanks,
Jeff and Julie