first smoke failed


 
I'm also one who foils the water pan because I have been doing high heat with my pork butts (325-350 degrees). I admire the ones who do "low and slow"... I'm just too lazy to check the WSM overnight! The only thermometer I use slips through the top vent. That's accurate enough to let me know if/when I need to add more coals. I will occasionally check the temp of the butt just to see when it breaks the "stall", then go with the probe-tender test for the finish. I foil the butt towards the end... I really like the moistness it provides even though it tenderizes the bark.

The fun is in the trying! Keep trying!
 
My first smoke was a failure too. Sounds like maybe you didn't trim off the fat cap, including the false cap. Lots of people don't, but you won't get any bark from that whole side as it just turns to mush when all that fat renders. If you happen to have the fat cap up when you foiled it, I can see the bark washing off the whole thing like you described.

I've gotten into the habit of always trimming my butts. It takes a little more prep time, but I prefer the results.
 
I did trim the fat cap off.. half people do half dont so i tried it because i wanted more bark but that back fired.. im gonna try it this time with no water an im on the fence about wrapping it up depends on the bark next go around..

What im not sure of is why there was no bbq smell just the camp fire smell.. has anybody else had that happen or does it always have the camp fire smell all the way threw the cook?
 
Just keep at it. Every cook is just more experience. I have two briskets and one butt on right now for a small catering job tomorrow. I have cooked many, many briskets and butts and still experiment. I use these types cooks for help in the comp area to see what works and what doesn't. Tried some new things with these, different marinade procedure and flavor profile. What you learned from the first one will help in all the others.
Not many hobbies where you can eat your hobby. We are our own harshest judges. Guaranteed that if you give your product to the man on the street, he will say it's great.
 
DK Smith said:
My advice is...

1) Don't wrap until you like the color of your bark
2) Make sure fat side is down
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X2.
I have no idea why it smelled like just a campfire and a pot-roast?
The sweetest smell to me is pork smoked over hickory and the neighbors come down the street to drool LOL. The lack of a smoke ring is kinda hit or miss, putting the meat on while cold is a good thing and using the MM and slowly letting the temps come up is another. The longer you stay under 140 the better chance you get a decent ring. Surprised that you used the K and noticed no ring. When I did use it back then I got some killer rings, I guess it had to do with the added such & such that K has.
Try moving that grate thermo and let it hang in the top vent. I like to do butts a little bit higher like 275-300 but you should try 250 or so. Did I miss on what you used for a rub?

Tim
 
Well iv had 2 good smokes since this one.. i used a modded "best odds pork rub" made good bark on the last 2.. after the 3rd smoke i was expecting people to come a knocking but it was making them mad that they thought i was burning wood all night..
 
D_Whisler said:
Im amazed with your guys posts.. im big into 4x4s an most sites with guys that post like mine here get flamed so bad its ridiculous even over the most simple answer .. i think im gonna like it here
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Welcome to the Virtual Bullet forums, Dan. As you've already figured out, folks are friendly and helpful here. We want everybody to get good results so that if we're ever stranded or lost we can follow the smoke to some good eats. :-) I've been hanging around here off and on for a year or so and I've never seen a post that wasn't encouraging and thoughtful. I suppose if you started a new thread titled "Can't figure out what to do with my meat" you'd get a few smart-a$$ replies, but it'd be all in good fun.

Glad to see in a later post that you've had a couple good cooks since the pork butt mentioned here. It's a learning process, so be patient. My first brisket turned out like an anvil; I was almost ready to grab the Sawzall to cut it. But the 6 or so that I've cooked since then have each been better, and the one I did last Sunday was superb. Couldn't have done it without the knowledge I gained here. So stick around.

Dave
 
J Hoke said:
If you were able to eat what you cooked, it wasn't a failure. Probably not as great as you were shooting for but it is part of the learning experience. Keep at it and read all you can here and all the other bbq sites you can find. Good information abounds.
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....and if you screw up the meat then you work on your sauce ;)
 
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