Hi
I smoked my first pork butt at the weekend and ended up with a really disappointing roast pork with a soft bark
here were my steps. This was my first cook on a brand new 14.5 inch Weber Smokey Mountain, it was a 3.5kg Boston Butt from my local butchers
1. rubbed the pork butt in mustard and covered in Butt Rub, left in the fridge overnight
2. took the meat out of the fridge an hour before cooking and dusted with rub again
3. got the smoker steady at around 240-250 (going by the Thermostat on the Weber)
4. put the meat on the top grate with a temp probe and added 3 tennis ball sized lumps of apple wood to the coals
Everything was going fine, the temp started to slowly rise and the smell was amazing. The trouble is it never stalled, it just kept climbing and climbing. From what I read I was expecting the temp to get to around 160 and stay there for a while!?
It was at 160 in 4hours, I sprayed it down with some apple vinegar and put the lid back on and it was at 195 in no time. My total cooking time was 5.5 hours which leads me to think that my temps were too high?
The result was a very tasty smokey flavoured roast pork, but not the soft juicy pulled pork I was after. I'm a bit stumped as to where I went wrong, any ideas?