WSM Pork Butt Sunday

[Count Porcula]

Pork butt on the WSM with hickory today. Right now it's stalled at 190. In the oven on a broiler pan under foil. Looking pretty good.

 

[Count Porcula]

I decided to check this butt even though I hate molesting BBQ while its doing its thing.

At 190, it is very tender, so it has to come out.

So, gurus: how can a butt fall apart at 190 when everyone says to go to 200?

 

[Count Porcula]

This was excellent, but I think it would have been better if I had taken it out sooner. I wonder if the 200-degree thing only works for a tight wrap. I don't like wrapping stuff tightly because I don't want it to soak in juice.

This butt was tender and juicy, but I think it would have been juicier if I had taken it out 30 to 60 minutes earlier. I also think it would have been mush if I had waited for 200. As it is, it's getting close to being too tender.

I feel like this type of butt is a little too good to put on a sandwich. I enjoyed this, but the pork belly sandwiches I made last time were much better. It seems like the sauce, onions, bread, and pickles cover up the taste of pulled pork. I think I would enjoy this more if I put a heap of it on my plate and ate it without sauce.

It also seems like mustard sauce is too much for this meat. It was perfect with pork belly, but I believe a red sauce would have been the right thing this time.

I didn't expect barbecue to have nuance. This is too complicated.

We had Kraft mac and cheese. Only the finest for us. I think everyone loves Kraft, but no one is proud of it.

I tossed a Hilshire Farms sausage on the smoker while the pork was in the oven and cut it up in the baked beans. Very nice.

Next time, I'll probe the butt after a little time at 190, and I'll use a red sauce if I use sauce at all.

 

[912smoker]

You do you but I will continue to pull at 203-205° for the best pull.


Keith

 

[Count Porcula]

Do you think it's possible the temperature has to be changed when the meat isn't wrapped tightly?