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Looking for a different Butt idea


 
E

Erik Snyder

TVWBB Fan
I've try 2 butts and have been a bit disappointed. I
m looking for something different to see how I make out. Maybe I should try a different cut altogether. Thanks
 
Erik,

What type of grill/smoker were you cooking on? What was it about the finished product that you did not like? More info needed here. :-) Pork butts a very forgiving cut of meat to cook, many ways to produce good results.
Steve
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
I've try 2 butts and have been a bit disappointed. I
m looking for something different to see how I make out. Maybe I should try a different cut altogether. Thanks </div></BLOCKQUOTE>

Like the others have asked, 'what is it that you dislike about the butts you are making'? Do you generally like pulled pork, but don't like the product you're making? Or do you just not care for pulled pork at all?
 
I love pulled pork and that's what I was trying to do. I posted on this before..But I just didn't like the way it tasted. It didn't have a good smokey flavor. I thought I did everything right, rub seemed fine. Used the minion method. I tried oak and mesquite. I used a carolina vinegar sauce. I'm not sure where I went wrong.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
I love pulled pork and that's what I was trying to do. I posted on this before..But I just didn't like the way it tasted. It didn't have a good smokey flavor. I thought I did everything right, rub seemed fine. Used the minion method. I tried oak and mesquite. I used a carolina vinegar sauce. I'm not sure where I went wrong. </div></BLOCKQUOTE>

What is wrong with it? Just the smokey flavor? Or is it the texture? How much wood are you using? I assume you're using a WSM? What kind of fuel, lump or briquettes? What are your cooking temps? Finishing temps?
 
Yes, using a 22 WSM. I used about 8 chunks of wood. Pulled off around 190-200. The meat was falling off the bone, but the flavor was not there.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
Yes, using a 22 WSM. I used about 8 chunks of wood. Pulled off around 190-200. The meat was falling off the bone, but the flavor was not there. </div></BLOCKQUOTE>

Are you adding rub to the pulled meat? Where are you purchasing the pork?
 
I've been told mesquite can produce a bitter flavor on long cooks. Maybe try hickory. It is a stronger smoke flavor.
 
Erik, if you tasted it after being around the smoke for any length of time you may have become desensitized to the actual smoke smell. Have someone who hasn't been dosed in smoke to smell and taste it. 8 good sized chunks of wood whether mesquite ,hickory, oak, or whatever should give you plenty of smoke on the bark of the meat. Get out of the smoke, let the meat rest in a cooler(wrapped), go take a shower and change your clothes then try it
 
Use hickory. Others may not agree, but to me, hickory smoke is BBQ smoke. I like the fruit woods a lot, but hickory has a particular taste and I always add some in with my ribs.

Then, depending on your tastes, you could use some smokey peppers in your rub. I'm no help here, but some peppers and paprikas have more of a smokey flavor to them.
 
A couple of thoughts some may not agree as it is personal taste. I'm not a fan of mesquite or hickory for that matter (sorry Jerry) and eight chunks if they're large chunks may be too much as both these are bold woods. I'd try a 2:1 combo of hickory (since you have it) and a fruit wood, say cherry. And if they're fist size chunks I'd cut back to 6 pieces.

Then as Larry W. said, add a little rub when pulling. I also add Bryan S.'s finishing sauce along with the rub.

Hope this helps and looking forward to results from your next cook.
 
I would also advise giving hickory a try. I only use mesquite for quick cooks like steak, as I have also heard it can leave a bitter taste on longer cooks, although I've never tested that theory. I will also use oak only on beef; I tried it on ribs once and didn't like how it came out.

I will second the use of hickory and a fruit wood like apple or cherry. Both of those are good, and with butts I will typically do a 1:1 or a 2:1 ratio of fruit wood to hickory depending on what kind of flavor I'm in the mood for (using twice as much fruit wood than hickory if I go with a 2:1 ratio - I think if I did it the other way around, the hickory could overpower the fruit wood, and then what did I even use it for?).
 
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