Eggspert
09-04-2012, 05:05 PM
Our pork butt has not scored well in competition all year long. This weekend we had a bunch of family over to judge our competition recipe along with a couple of other recipes we are considering. The recipe has scored a 5th and 10th place finish, but then 3 other comps. finished in lower 1/2 of the pack.
Everyone preferred a very simple butt with rub, wrapped late in the cook. Our competition butt is injected with Butcher's, rubbed with a traditional rub and wrapped at 170 degrees (about 5 hours in). The biggest complaint about the competition butt is that it feels slimy/greasy in your mouth. My 8 year-old niece actually scored our comp. recipe a 4 for texture, ouch!!! She doesn't like slimy.
When we "wrap" we have been putting our butt in an aluminum pan and covering with foil, instead of tight wrapping in foil. Could sitting in the juices make the meat more greasy? I was trying to make things simple with the pan vs foil wrap. Is it the Butcher's injection that gives the meat that coated/greasy/slimy feel? I have cut back on the powder in the injection by 1/2 of the recommendation, but still it does have that texture.
Has anybody had luck with a simply pork butt recipe? I have to agree that I prefer the traditional pork but, without the heavy injection and richness to it. I just wonder if compared to 5 other butts at the table injected it will not appear bland/flavorless.
Any suggestions would be appreciated.
Eggspert BBQ
3 Lg BGE
Stoker
Orange thermapen
Everyone preferred a very simple butt with rub, wrapped late in the cook. Our competition butt is injected with Butcher's, rubbed with a traditional rub and wrapped at 170 degrees (about 5 hours in). The biggest complaint about the competition butt is that it feels slimy/greasy in your mouth. My 8 year-old niece actually scored our comp. recipe a 4 for texture, ouch!!! She doesn't like slimy.
When we "wrap" we have been putting our butt in an aluminum pan and covering with foil, instead of tight wrapping in foil. Could sitting in the juices make the meat more greasy? I was trying to make things simple with the pan vs foil wrap. Is it the Butcher's injection that gives the meat that coated/greasy/slimy feel? I have cut back on the powder in the injection by 1/2 of the recommendation, but still it does have that texture.
Has anybody had luck with a simply pork butt recipe? I have to agree that I prefer the traditional pork but, without the heavy injection and richness to it. I just wonder if compared to 5 other butts at the table injected it will not appear bland/flavorless.
Any suggestions would be appreciated.
Eggspert BBQ
3 Lg BGE
Stoker
Orange thermapen