Re: What's in your smoker?
 

The Pork ribs have been on the smoker since 11:30. Sorry no before pics. I will try to remember to get pics before the come off. 195*, I ran the smoke for 3 hours (Apple, Alder, Hickory), just heat the rest of the time.

Re: What's in your smoker?
 

Here is my sad pork butt, it was pretty easy to scrape off the stuff on the outside...the meat is awesome! Super moist and tastes great!

http://www.cigarasylum.com/vb/attach...1&d=1269217642

http://www.cigarasylum.com/vb/attach...1&d=1269217642

Re: What's in your smoker?
 

Was this a rub with a lot of sugar in it? Or were you just making a lot of smoke during the cook?

BTW, despite the looks, the fact that your end result is edibile and tastes as good as it does means that you're doing most things right. It's a constant learning, BBQing.

Re: What's in your smoker?
 

That pork butt doesn't look sad IMO!!! And I would pull that bark and mix it in the rest of the butt for flavor. Good job brother!!

Re: What's in your smoker?
 

My thoughts exactly! :banger

Re: What's in your smoker?
 

Yes it was a rub with a lot of sugar, but I put it on at 4 am when I was asleep and it was like 1/4 inch thick...my bad.

Re: What's in your smoker?
 

Honestly, on a pork butt, the rub only does so much and is not that important. Looks totally fine once pulled apart and I bet your friends and guests were digging it! I have had debates whether a rub does really anything on pork butt's. I know some N. Caroliners who think rubs on whole pigs or a butts is a waste due to the amount of bark and the little absorption.

I’ve played around with a meat injector and it worked good to get spices into the butt, but it broke and the verdict is still out. The injector did a good job getting some red pepper flake infused vinegar into the meat and that did for sure made a positive difference.

Tying the butt is the only thing I would recommend to you that looks like was not done.

Re: What's in your smoker?
 

:tpd: Looks great!

Re: What's in your smoker?
 

Thanks for the info, how do you tie the butt?

Re: What's in your smoker?
 

:tu :tu :tpd: It looks fine from here too! Once pulled, it'll mix and blend for flavor.


I don't and won't tie mine anymore. It gives me more surface area for spice contact and smoke absorbtion.

[rhetorical] Why does it need to be a tny ball with a small surface area, which limits where the smoke can get in and panetrate??? [/rhetorical]

Re: What's in your smoker?
 

Do you cut the bone out? I used to, but nw I leave it in for extra flavor.

Re: What's in your smoker?
 

It should be spiced before it's tied. Do you have issues with smoke absorbtion on a piece of meat that is on the smoker for 10+ hours? I worry about too much smoke if anything.

The reason for tying is even doneness. Not trying to argue, it was just an intriging response.

Never, that is one tough piece of meat to de-bone! My dog would be pissed off at me as well.

Re: What's in your smoker?
 

I don't. Comes out easy enough when the meat is done.

Re: What's in your smoker?
 

10-4. That is my though as well. and I also think it adds to the flavor.

If you leave the bone in, why are you tying it?

Re: What's in your smoker?
 

By tying it, Moses turns an unevely shaped or lopsided piece of meat into an piece of meat of almost uniform thickness/proportions so that the cooking is more even. Same reason certain roasts are tied or netted, when cooked in the oven.

Me, I don't, because I'm lazy and I don't mind a bit of different textures in the end result.

Re: What's in your smoker?
 

Hummm...

Ok. At one time I cut the bone out and would truss the butt up. Now that I leave the bone in I don't tie it. I don't really notice any uneven cooking. I put the butt into my smoker fatback side up, 230 degrees plus or minus for 10 hours plus or minus and out comes yummy goodness. Maybe next time I cook a case or two I may truss half up and leave the other half the way I normally do, see what difference I find.

Interesting, thanks.

Re: What's in your smoker?
 

Tying makes a big differene. Instead of removing the bone you could slice in a "flap" and put your herbs and spices into the flap and tie it up. On bone-in roasts, I like to cut around the bone as much as possible and stuff it with seasoning. Especially on lamb where if pulls up the bone, by serving time there's a nice handle to carve.

Re: What's in your smoker?
 

Thank you for my explaination and you are correct. ;)

Re: What's in your smoker?
 

Thats how it supposed to look IMO.

My rubs are 90% Brown sugar too.
Peel of that nice bark, scrape the fat off the backside of it, chop it up and toss it in w/ the meat.
Thats where so much of your flavor comes from.

Doesnt look bad from here.

Here is a pic of my last one that came out great!

http://im1.shutterfly.com/media/47a0...D720/ry%3D480/

Re: What's in your smoker?
 

Yeah, I should have phrased part of my response a bit better. Sorry.