Rookie Need Help

[toelesskenny]

Equip: Smoke Hollow Electric

First Pork Butt Didn't Come Out As Expected

 

[chef jeff tx]

Howdy, welcome to the SMF!!

Post up more info on how you smoked and how it turned out and the folks here will have ya fixed up in no time.

 

[fire it up]

Welcome TOELESSKENNY.
So what about it didn't you like?
Was it tough, mushy, bitter flavor, not enough smoke flavor, dry, many things can go wrong but can be so easily fixed.
No worries, I'm sure we can get you fixed up and your next one will be a success.

 

[toelesskenny]

smoked a couple of 3 lb pork butts till temp 185 degrees (aprox 5-1/2 hrs ) was smoked well. it was not as moist as i expected. and not tender enough to pull. this was the first time i ever smoked

 

[graybeard]

That's some small butts, butt that's OK. Next time smoke til internal temp is around 165 degrees and wrap in foil til ya hit 205. Also, do some more reading and welcome!! http://www.smokingmeatforums.com/for...ky+pulled+pork
You'll get em right next time!

beard

 

[timtimmay]

I haven't smoked butts that small, but I could see that being part of the problem as well. Normal size butts take a longer time to get to temp and spend more time getting nice and tender. I would think a 3 pounder would cook too quick.

I'd recommend you try one >8 lbs.

 

[fire it up]

Follow that advice and you will be all set.

 

[mama's smoke]

I did this with a 4.5 pound butt, and it worked great. Even our failures teach us.

 

[toelesskenny]

Thanks for all the help

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[pineywoods]

Beard gave you some good info there are many ways and ideas as to how to smoke a butt however if you'll do a couple following that link they will come out great and give you ideas about how you might like to change things in future smokes

http://www.smokingmeatforums.com/for...ad.php?t=57139

 

[jirodriguez]

Welcome to the forum! Rule of thumb on butts is smoke till internal hits 165°, wrap in foil - for slicing pull when internal hits 180°, for pulled pork take internal to 205°.

Also no matter what when you pull the foil wrapped pork off, leave it in the foil (double wrapped), wrap it in a towel, place in a small cooler, fill rest of cooler with old towels, put on lid, and let it rest for 1 hr. The rest time is when all the juices redistribute throughout the meat and make everything moist and tastey.

 

[beer-b-q]

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[mballi3011]

First off welcome Kenny to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[treegje]

Welcome to the SMF, We are glad to have you onboard