super defined smoke ring

[TroyRedington]

I smoked a couple butts friday night.

i used 5 chunks of cherry (really dark wood too) and a big chunk of hickory.

The total cook time was 16 hours.

The smoke ring came out like i had never seen.
It was so well defined.

Was this a fluke?

 

[Michael C.]

Not a fluke, I think that it's a great smoke ring there. The meat must have been very cold when you put it on the smoker, and the temp rose very slowly. Pork looks great to me!

 

[TroyRedington]

yeah it WAS cold.

i told my kid to get it out of the fridge more than an hour before i was to start cooking.
she failed her mission.

The pit temp recovered really nicely when i added the two butts. The bbqguru did a great job!

These butts were the best I've done. The smaller of the two didn't get probe tender until 205ish, while the bigger one was tender at 190

I took the bigger one off and rested it for 45 minutes. Then i took the smaller one off, pulled the bigger one, and ate. After eating i pulled the smaller one and noticed that it was a LOT juicier than the bigger one. I probably should have let the bigger one stay on longer - but it was really good too.