Cooked 2 butts with a total weight of 12 pounds. 5 hours smoke at 240*F IT 160F wrapped after packing up to continue in kitchen oven. Another 4 hours at 220F IT 180F and turned the oven right down to lowest temp about 125F. This am IT was slightly higher @ 190. Back to the smoker in a pan still wrapped in foil and fired up the oven and let it run up to 320 and stabilised. Removed the foil and left the butts in the pan with the juice. There was no real bark and I let it cook naked for about an hour. Did dry up the "moist" outside and form a "kind off" bark. Fell apart while lifting out the pans. Pulled and placed in bain-marie and added the juice from the pans. Near to dishing time I added a bit of apple juice and KC Style BBQ Sauce. The end result was a thumb’s up from the eaters. I felt the meat wasn’t moist enough and not enough smoke. I was told to stop being so critical of my food. I still gave myself a 70% compared with some of my other cooks. The more I practice the better I will get. Already planning my next week smokes but worried I might be overloading their appetite with too much smoked food.
Before wrapping End result
Before wrapping End result
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