Searing that butt?

[Chris Bufalini]

O.K. guys, tell me what you think. I have been doing pulled pork on the WSM for a while. Last weekend, with the help of this board, I did a pork loin on the kettle for the first time. I seared the loin then cooked indirect.

I got worried when it hit the grate, very little fat rendering, I thought the pork was going to be dry as a bone. Upon eating the thing I found it to be very moist.

So my question is, has anyone tried to sear a butt before they put it on the WSM for smoking. Any thoughts appreciated.

buff

 

[James Tag]

Searing the buttseems kinda counterproductive; I don't think you'd get the bark you want on it.
Also, since the butt has more fat that renders during the smoking, I don't see the point of searing it. You don't need to sear it to hold the juices in like people doe with a tenderloin.

 

[Brian Trommater]

I been actually making pulled pork from the pork loin. Ready in about 6 hrs and alot leaner which is what I was looking for. Still love those butts but trying to eat a little more healthy. Very tasty stuff. Using the 3/2/1 method on it at 220. I took some the pub with me a couple of weeks ago and a guy that works at Tyson wants me to do a whole case for him now.