Smokin-It User Forum!
Recipes => Pork => Topic started by: shrews824 on October 16, 2017, 08:36:03 AM
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Fired up the #2 again this past Saturday. Smoked an 8.4 lbs. Boston Butt at 225 with some Hickory Wood chunks. Bit of mustard as a binder and my rub.
This time I did not spritz, mop, or anything. Put a couple of loaf pans full of water in the bottom and let the smoker do all the work and didn't open the door. It only took 11.5 hours for the shoulder to hit 193-195. I pulled it from the smoker and let it rest for nearly 2 hours.
It was the best one yet. Beautiful color, bark, and it was as juicy as could be. My in-laws and my wife all said it was the best pulled pork that I've fixed yet.
That's a win in my book.
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It was hard for me to forget the "babysitting" part of smoking meat. Now I prep, toss it in with a thermo probe and walk away.
Congrats on your best one yet with many more to follow.
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It was hard for me to forget the "babysitting" part of smoking meat. Now I prep, toss it in with a thermo probe and walk away.
Congrats on your best one yet with many more to follow.
Yes sir. Same here. I kept thinking, "this thing isn't going to be as good as my others." Boy, was I wrong.
Thanks so much.
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Using a smoker from SI makes this a pretty simple process from raw meat to great eats!
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Using a smoker from SI makes this a pretty simple process from raw meat to great eats!
Without a doubt.