Indecisions, Indecisions WSM or ProQ

[derekmiller]

8lb of meat so guess about 12 hours.
Smoked with apple wood.

Hit 164F after about 6 hours, so wrapped in foil with 3 tablespoons of apple juice.

5 hours later it was stuck at 199F, could not get it to 200F
So took it out anyway.

Bone just fell out, couldnt believe it.

[derekmiller]

It was brilliant.

Served with roasted sweet potato, carrots, red onions, leek, courgette. drizzled with balsamic and white wine vinegars. All cooked on the OTP57

Only two things werent quite right.
Left too much fat on, but I like pork fat so was ok.
Possibly too much salt in the rub. We both felt it was too salty.

Anyway a big THANKS to you all, if it wasnt for this site, this would never have got off the ground.
Cheers.
Derek.

[aris]

Very nice indeed - i'm jealous!

So you left it in for a total of 11 hours then? What temperature was your pit averaging at?

[derekmiller]

Hi Aris.
Yes 11 hours, put it on about 07:15. took it off at 18:00.
I was aiming for a pit temperature of about 230F - 250F, but in reality it varied from 230F to about 285F. (I had opened the back vents fully as the temp had dropped and forgot )

[Pecker]

Good show.

That pork looks gorgeous.

I'm not sure what the purists' position is on 'too much fat', but for me that's an oxymoron. The contrast in flavours and textures between the flesh and the fat is one of the real joys of any form of roast pork, for me.

Well done that man!

Steve W

[RobinC]

The issue for me with having too much fat on the exterior of a pork butt is that this tends to result in a lot of the rub getting discarded during the pulling process.

[keith157]

Two comments on the Pork, and I find myself agreeing with both

I'm not sure what the purists' position is on 'too much fat', but for me that's an oxymoron. The contrast in flavours and textures between the flesh and the fat is one of the real joys of any form of roast pork, for me.

The succulence in one's mouth of the unctuous fat contrasted with the firm flavoursome meat is one of life's culinary treats.

The issue for me with having too much fat on the exterior of a pork butt is that this tends to result in a lot of the rub getting discarded during the pulling process.

Losing the exterior flavouring and having to bin fat is one of life's tragedies foodwise.

So I suppose the art is in hitting a laughing fortune teller



Or striking a happy medium whichever you wish.

Darn this fence is reaching the parts other boundaries fail to reach