Top top top notch replies and info here guys. Super appreciated. Changes for next time:
wrap at 175/180 in foil
dont pull till fork tender
at least one hour maybe 2 in a faux cambro
probably buy seasoned instead of kiln dried wood
salt the butts before the rub
thanks again, I'm sure the next round will be killer
John "JR"
Minnesota/ United States of America
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Not sure about this one. But heard that burning Kiln dried wood is not really idea for smoking. The wood is too dry. I have no idea how far they dry their wood. But that might be part of the problem with the bland flavor.
Yep, dry brine with salt and rest the meat! Resting is crucial.. I like to aim for 3-4 hours in a cambro. The process of the meat getting into its best (i.e. most moist!) form seems to take time. I've done lots of experiments with resting and 4 hours really seems ideal.. that's where pork is virtually melting and the juice stays inside the meat, even in finely shredded pieces. Ribs don't need much resting at all, but butts and briskets do. Good luck with the next smoke!
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