Pulled Pork Fail

[J-Melt]

I have disgraced my OJB and producer pulled pork on it that had zero bark and was way chewy. I made it with a piece of pork butt from Cermak Produce that has been chopped down to 2.9 pounds with The bone in tact. It was only $1.19/pound, which is what drew me to it.

I smoked it between 225 and 250 the whole time. I started it at about 10:15am and checked it at 2:15 to see that it had turned an odd and dry pick color, so I spritzed it to see if that would help. I then wrapped it at 3:20pm when I realized it was cooking way to slow.

My theory is that somehow the small size or very square shape made it so it didn’t get the heat correctly. Or because it was a cross section, it did not have the surface fat to melt and help create the bark.

Do y’all think my analysis is correct, or do you suspect there are other factors at work that would cause it not to get a bark?

[LA Pork Butt]

While i don’t how heavily you spritzed it, too heavy spritzing can wash off smoke flavor and the bark. A second thought is how heavy was your rub, I usually cover with yellow mustard and cover it with as much rub as it will hold.

[texastweeter]

Ditto

[J-Melt]

I used mustard and coated pretty heavy wit rub. I didn’t spritz until I started noticing a problem.

[Donw]

I think I would have taken something that size and tried cooking it more like a pork steak. https://pitmaster.amazingribs.com/fo...rk-steaks-time as an example

[RonB]

How thick was it? Did check for tenderness with a probe?

A 2" thick chucky will normally probe tender in 4 to 5 hours, and is shaped like the meat in your photo.

[RonB]

At what temp did you start probing? I start around 190°.

[J-Melt]

I started at about 200 degrees. Maybe I should start earlier?

[RonB]

Briskets usually be done between the low 190s and the mid 200s, so yes, start probing earlier.

[Jerod Broussard]

You spritzed AND wrapped. I would also run 275.

[STEbbq]

Same comments as I made in the brisket thread. Cooking smaller cuts of meat is much harder than a full packer or a normal butt as the normal temp and time rules do not quite work. I think your original analysis is close to accurate. For smaller cuts of meat (under 5 pounds), I just think it is much easier to treat like a steak.

[STEbbq]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1511083-ideas-opinions-wanted-brisket-adventure

[J-Melt]

I think y’all are right about needing to treat it as a steak. These are sold in a market that caters to latino and Chinese cooking, so they are intended not for those cuisines over use for a smoker. This is not the first time I’ve had a problem with this size of pork butt. The first time was my first attempt at smoking on my weber, so I figured that it was because of my inexperience. This is definitely the last time I try smoking a cut apart pork butt for pulled pork.

[Santamarina]

Having never smoked a butt that small I can’t comment on the size factor, but when I do my butts I never wrap. I want it coming out looking like a meteorite.

Of course that method requires leaving plenty of fat on it as well as a water pan so it doesn’t dry out. It also takes more time. A normal size butt usually takes me 14-16 hours at ~250°F, and the glorious bark makes it worth the wait!

[J-Melt]

I’m currently going back and forth on what method I like. I’ve been learning my OJB and it cooks pretty different than my Weber Kettle did. One of these days I should try a full smoke without a wrap on it for the OJB. One big issue tends to be time. I need to give myself more time so I don’t have to wrap.

[RonB]

Try starting your cook the night before. Butts can take a very long hold if done early.