There is actually a brick in there as my fence. Using Royal Oak lump. Burns too fast. Won't buy again.
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Turned out OK. 10 hour cook. Added charcoal like 4 times with almost nothing left at the end. Totally different than the Acorn. I think I used too much salt as well. I like my pork sweeter, butt it will do. Decent first cook.
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Looks good! Plus you learned a bunch about your new cooker and how the lump that you used works with it. A good day well spent. I bet it was fun firing up that PK, smelling the smoke, and smoking that butt.
The worst pork butt I ever smoked still tasted delicious. They're hard not to love.
With so much salt in many commercial rubs, it's easy to over-salt the meat in the prep stage. I got stung really bad once on a Jess Pryles rub on some ribs. I was so mad--at myself, mostly--that I threw the bottle in the trash and haven't used the brand since.
I like to put rubs on heavy, especially on a bland meat like pork, so using Meathead's rub recipes with no salt added is how I often go, adding the salt separately. I've labeled all of my rub bottle lids with Low Salt or High Salt notations (there doesn't seem to be many "medium salt" varieties out there--Hank's and Meathead's commercial rubs are the only two that come to mind) so that I use them wisely. The high salt ones get used for dry brining.
Thank you for posting. I enjoyed seeing the photos of your cook, and hearing about it as well. You'll hit your stride with the next one, I'm sure.
KathrynComment
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