Here we go again! 6.75 lb pork butt cut in half for more bark on the 14.5" WSM.
I wrapped during the stall around 157 degrees. Water was in the pan, smoker wrapped with a welder's blanket. The average pit temp was at 250 degrees but shot up to 280 degrees at the end of the cook.
I wrapped during the stall around 157 degrees. Water was in the pan, smoker wrapped with a welder's blanket. The average pit temp was at 250 degrees but shot up to 280 degrees at the end of the cook.
I kept the cook going until 202 degrees. I used Rufus Teague rub with pecan wood for smoke.
The cook finished in about 5 hours. Way too fast. Because of this, the pork was not a good quality in terms of being easy to pull. It is proof that you need to cook pulled pork low and slow. The taste was just fine, but the texture wasn't.
The cook finished in about 5 hours. Way too fast. Because of this, the pork was not a good quality in terms of being easy to pull. It is proof that you need to cook pulled pork low and slow. The taste was just fine, but the texture wasn't.
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