Hello,
Tried my first longer(ish) smoke on Sunday. 12 hours Boston Butt! Came out great. Went with Memphis Dust after a 18hr dry brine. Did make the mistake of not wetting the pork with water (or mustard) prior to adding the rub, but seemed to have enough moisture to compensate.
10 hours @225 with lumberjack Fruitwood blend
then 2 hours @ 250 to make a dinner deadline.
Cooked on a Traegar Silverton w/ ambient temps in the 50s but a good bit of wind.
Pork was found at a local butcher and is a 7lb berkshire/duroc hybrid from a local farm.
Everyone seemed to really like it. Noticed a few dryer sections, but overall extremely tender and good moisture. Would like to develop more bark in the future, but not sure how too.
Tried my first longer(ish) smoke on Sunday. 12 hours Boston Butt! Came out great. Went with Memphis Dust after a 18hr dry brine. Did make the mistake of not wetting the pork with water (or mustard) prior to adding the rub, but seemed to have enough moisture to compensate.
10 hours @225 with lumberjack Fruitwood blend
then 2 hours @ 250 to make a dinner deadline.
Cooked on a Traegar Silverton w/ ambient temps in the 50s but a good bit of wind.
Pork was found at a local butcher and is a 7lb berkshire/duroc hybrid from a local farm.
Everyone seemed to really like it. Noticed a few dryer sections, but overall extremely tender and good moisture. Would like to develop more bark in the future, but not sure how too.
Comment