Shootout! Mustard Vs EVOO Pork Shoulders

[_John_]

If this doesn't work, I will try an external site.

[_John_]

The butts were different sizes, so 2 of the 4 were obviously larger. The smallest butt was 3 pounds 6 oz and the largest was 4 pounds 4 oz. I lost my sheet with weights but I knew the smallest and largest so I weighed them when done, they each lost about 30%.

Results were pretty mixed, visually, while the butt was still whole you couldn't guess which was which because they were all just black lumps. I took a picture of those but apparently turned off the camera before it saved.

I tried posting this one before, but it is the 4 butts before resting. Not sure why, and it is typical for me, but when done resting mine are usually pitch black.
Pics still are posting weird, these are coming in 1/4" wide, will try to import another way.

Anyway while I wait on the images...

I saved a piece of bark and internals for each of the 4 butts on a plate and gave them to a few friends to try, they gave their impression and it is pretty close to mine.

These were all VERY close, and I think a lot comes down to the rub/slather combo. The first and second place were both mustard rubs, they were more moist in everyone's opinion. The EVOO butts had the best flavor everyone agreed, but the moisture of the other 2 won out.

They had the same rub so I was surprised that there was such a flavor difference. The bark on the EVOO butts were salty, and the Mustard butts were peppery. The rub I used is pretty heavy on both salt and pepper, so I think that while there is no mustard flavor at all, the spiciness of it combined with the pepper in the rub made it have quite the bite. I'm not sure if the EVOO had anything to do with making it salty, or if it was just the lack of an overpowering pepper flavor.

Everyone agreed on the texture of the butts, but it wasn't so noticeable to change the way you cook. The vote for most moist was P2, the mustard only and the best flavor was P1 which was the Baking Powder + EVOO.

At the end of the day, for pulled pork I don't think Baking Powder matters. I also think that a pretty thick mustard rub will get you a little more moisture, but more importantly it needs to be thought of as another spice.

Try this imgur link and see if you get the pics, you can probably count the toothpicks to tell which is which.

http://i.imgur.com/XMmDM7t.jpg

The 3rd image that looks like a massive pile of pulled pork consists of all of the butts. I started with butt 1 on the right and butt 4 on the left, every 4 inches wide or so is where one stops and another starts.

[fzxdoc]

I always use baking powder too. I use the aluminum-free kind to avoid that tinny taste. I like the fact that it's double acting (at least in baking), so I tell myself I'm getting more bang for the buck.

I've only used it on poultry skin to encourage crispness so am curious to see whether it has an effect on bark formation on a PB.

Kathryn

[fzxdoc]

John, Dave, Huskee or Jerod can probably clear this up, but I've found in my photo-laden posts that I can't post more than 5 or so photos per post. As I recall, if it's more than 4 photos I just write a continuation post. Perhaps that's what's happening here. I could open all the photo links in your first post no problemo.

I'm eager to hear the taste test results. It looks like the cook went pretty well. Kudos to you for being a Nighttime Smoker.

Kathryn

Oh and P.S. how much did those butts weigh?

[_John_]

Me neither, not sure what the deal is. I will try again once I get the final ones edited.

[DWCowles]

John, I can't open the attachments for some reason

[_John_]

Maybe it didn't like them up top, I will try em out here.

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6:06 AM Mostly smoke ><
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Lets see if it will do a big one. Nope.

[_John_]

Not sure why the images aren't showing in the post, they are all named based on time though so you can look that way until fixed.

[_John_]

Correct, the article calls for baking soda, but a few other articles call for baking powder. I used baking powder. Maybe Dr. Blonder can settle it, but for this purpose they should be the same, baking powder contains baking soda.

[Ray]

Nice catch, Barry! He said baking SODA. Hope its not too late.

[Marauderer]

Great write up lots of research on your part John. Thanks for sharing.

I thought that Doc said Baking Soda not baking Powder??

[Henrik]

Yup, this is awesome! Can't wait to see the results!

[Deuce]

Looking forward to this

[Huskee]

I second the others, great writeup thus far!

[HC in SC]

Awesome John - can't wait for the results either!!