Hey all, I’ve made maybe 8-10 pork butts using Meatheads method and Memphis rub. A few things I’m finding:
1) an 8-9lb butt takes me 18+ hours at 225-230. I don’t wrap because I like the crunchy bark - is it possible I’ve got issues with temp taking? I use a thermoworks digital thermometer - one for air and one in meat
2) I tend to jack up the heat at the end if I’m running out of time and I’m worried this creates the burnt bark flavor I sometimes get.
3) I typically trim most all of the fat cap. I put on fat side up and have a water pan in my vertical propane smoker.
any thoughts on some tweaks in my process? I was thinking of adding a foil pan under meat in last 1-2 hours of cooking to catch some juices to mix back in when pulling. I like trimming most fat ahead of time because like Meathead, I want bark on meat I’ll eat!
Thanks everyone, this has been a great forum to join
1) an 8-9lb butt takes me 18+ hours at 225-230. I don’t wrap because I like the crunchy bark - is it possible I’ve got issues with temp taking? I use a thermoworks digital thermometer - one for air and one in meat
2) I tend to jack up the heat at the end if I’m running out of time and I’m worried this creates the burnt bark flavor I sometimes get.
3) I typically trim most all of the fat cap. I put on fat side up and have a water pan in my vertical propane smoker.
any thoughts on some tweaks in my process? I was thinking of adding a foil pan under meat in last 1-2 hours of cooking to catch some juices to mix back in when pulling. I like trimming most fat ahead of time because like Meathead, I want bark on meat I’ll eat!
Thanks everyone, this has been a great forum to join
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