Cornwallis
Member
G'day Smokers
Can I please get some feedback with possible fixes and advice for cooking my first Boston Butt.
The meat of choice was an 8.6lb (3.9kg) Pork shoulder Boston Butt.
I started the process with a 24hrs brine and injection, and that truly looked like it gave the meat a huge head start when removed from the brine. Standard process for the rub, mustard and two of our favourite rubs.
I fired the Series 3 up to 250 F (121c) just to warm her up and to get some good smoke going. As I was doing a low and slow, I dropped the temperature down to 224 F (107c) and was more than prepared for the 10 hours that I allocated for the slow process.
I got to the 4 hours quite easily and the temperature was very even, and the meat was moist. At 5 hours I had an internal temperature of approximately 165 F (72 c) and then I wrapped it paper,
Over the next 4 hours the internal temperature climbed slowly but surely to the goal of 190 f (88c). As I had the door open a few times, I let the butt hit 194 F (90c) for the last 30 mins. All in all the butt was in for 9.5 hours, and then wrapped in towels and placed in the esky for 45 minutes.
The meat on the butt in some areas fell away like we dream about, where in other areas it was still tough, it was cooked, (tasted great) but nowhere near being pulled pork. The bone never pulled out, (I so wanted that to happen) and when I cut it out (yep, cut it out) it was huge, T-REX huge.
There were still some good fatty bits that had not broken down, the meat in general was magic, tasted fantastic, awesome smoke ring, smoke taste was good, bark was ok in places, though one loses some of that due to wrapping.
I am a little lost to where I may have gone wrong and would appreciate all the advice that I can get for the next one I do.
Thanking you all in advance
Can I please get some feedback with possible fixes and advice for cooking my first Boston Butt.
The meat of choice was an 8.6lb (3.9kg) Pork shoulder Boston Butt.
I started the process with a 24hrs brine and injection, and that truly looked like it gave the meat a huge head start when removed from the brine. Standard process for the rub, mustard and two of our favourite rubs.
I fired the Series 3 up to 250 F (121c) just to warm her up and to get some good smoke going. As I was doing a low and slow, I dropped the temperature down to 224 F (107c) and was more than prepared for the 10 hours that I allocated for the slow process.
I got to the 4 hours quite easily and the temperature was very even, and the meat was moist. At 5 hours I had an internal temperature of approximately 165 F (72 c) and then I wrapped it paper,
Over the next 4 hours the internal temperature climbed slowly but surely to the goal of 190 f (88c). As I had the door open a few times, I let the butt hit 194 F (90c) for the last 30 mins. All in all the butt was in for 9.5 hours, and then wrapped in towels and placed in the esky for 45 minutes.
The meat on the butt in some areas fell away like we dream about, where in other areas it was still tough, it was cooked, (tasted great) but nowhere near being pulled pork. The bone never pulled out, (I so wanted that to happen) and when I cut it out (yep, cut it out) it was huge, T-REX huge.
There were still some good fatty bits that had not broken down, the meat in general was magic, tasted fantastic, awesome smoke ring, smoke taste was good, bark was ok in places, though one loses some of that due to wrapping.
I am a little lost to where I may have gone wrong and would appreciate all the advice that I can get for the next one I do.
Thanking you all in advance
