Got a late start cooking at 3 PM this time... this will likely run until 11 PM or 12 midnight or later... who knows!
7.25 lb pork butt on the small 14.5" Weber Smokey Mountain smoker for pulled pork! Trying out the "Kick Butt" Hickory rub for the first time. Smoking with Kingsford Original with chunks of Hickory wood on the charcoal. Water in the pan. Pit temp is around 220 degrees currently. The smoker is wrapped with a welder's blanket today... it's cold and a bit windy.
I cut the pork butt in half to speed up the process for pulled pork and for a bit more bark. I also injected the butt with apple juice too.
Hit the stall 3 hours, 45 minutes in at 156 degrees. Wrapped in foil and added some apple juice for moisture.
The pork stalled for a second time 5-1/2 hours into the cook. The temperature was 182 degrees.
The cook finished at 12:30 AM. The meat never hit 202 degrees as I had hoped, but rather only made it to 185 degrees. Still, it pulled with no problems and the bone came out cleanly.
The rub seemed rather mild, but worked fine. I think it could use a bit more salt on it, but I'm ok with it.
The pork stalled for a second time 5-1/2 hours into the cook. The temperature was 182 degrees.
The cook finished at 12:30 AM. The meat never hit 202 degrees as I had hoped, but rather only made it to 185 degrees. Still, it pulled with no problems and the bone came out cleanly.
The rub seemed rather mild, but worked fine. I think it could use a bit more salt on it, but I'm ok with it.
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