Hello all,
Smoked my first pork butt this past weekend. It was also my first smoke ever. I followed Meathead's pulled pork recipe with an 8lb butt. I started it on my Weber 22 w/SnS at 8am and the temp fluctuated between 225 - 250 degs throughout the day. It stalled around 4pm at 174 deg and didn't budge. I was getting dirty looks from the wife and kids around 7pm so I wrapped it in foil and threw it in the oven (I let the coals die down too much). It hit 198 deg around 7:45pm so I decided to just pull it then. Most of the butt was tender with maybe 20 percent dried out. The biggest thing that bothered me was that the bark tasted a little like charcoal. I think the issue was that I put the butt on too early. I think I lit the charcoal and put the butt on 5 mins after, ie, I did not follow the instructions on the SnS website. Besides putting it on early, any thoughts on charcoal taste and ways to minimize or prevent it?
mikey
After trimming fat
approx 4 hours in
Smoked my first pork butt this past weekend. It was also my first smoke ever. I followed Meathead's pulled pork recipe with an 8lb butt. I started it on my Weber 22 w/SnS at 8am and the temp fluctuated between 225 - 250 degs throughout the day. It stalled around 4pm at 174 deg and didn't budge. I was getting dirty looks from the wife and kids around 7pm so I wrapped it in foil and threw it in the oven (I let the coals die down too much). It hit 198 deg around 7:45pm so I decided to just pull it then. Most of the butt was tender with maybe 20 percent dried out. The biggest thing that bothered me was that the bark tasted a little like charcoal. I think the issue was that I put the butt on too early. I think I lit the charcoal and put the butt on 5 mins after, ie, I did not follow the instructions on the SnS website. Besides putting it on early, any thoughts on charcoal taste and ways to minimize or prevent it?
mikey
After trimming fat
approx 4 hours in
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