I didn't have time to smoke some pork butts for a fundraiser this past week, so another dude did the cooking. He owns a catering service so he easily has more capacity.
Numerous people came up to me and claimed they knew with the first bite I hadn't cooked the meat. I thought maybe it was tough but they said it was mushy. Someone said the meat was par boiled before it got smoked a little. They weren't there, they just knew from past experience that was no doubt what happened.
I doubt he did any dry brining. I know I can tell a difference on butts b/n an overnight dry brine and a 2-3 day dry brine.
I've sous vide before and after smoking but that stuff was anything but mushy.
I forgot to ask if the meat had much of any bark, but with 10 pound butts you have a lot of meat without bark.
Numerous people came up to me and claimed they knew with the first bite I hadn't cooked the meat. I thought maybe it was tough but they said it was mushy. Someone said the meat was par boiled before it got smoked a little. They weren't there, they just knew from past experience that was no doubt what happened.
I doubt he did any dry brining. I know I can tell a difference on butts b/n an overnight dry brine and a 2-3 day dry brine.
I've sous vide before and after smoking but that stuff was anything but mushy.
I forgot to ask if the meat had much of any bark, but with 10 pound butts you have a lot of meat without bark.
Comment