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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-18-2013, 11:44 PM   #1
-HAZARD-
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Default It smell's Good, But...

I LOVE pork butt. It's my favorite BBQ, and the only thing I have ever cooked on my UDS. The UDS is all I have since getting into BBQ just a year ago. I've cooked maybe 4 times on it, and a total of 7 butts.

There probably isn't a real response to this without knowing all the variables, but when I cooking BBQ the smell is pure AWESOMENESS. The cook smells so SWEET and succulent. Like everything is just perfect and I am an amazing pit master.

But when I eat it, it just tastes kind of ..... meh.

It's not bad....but its not good. No where near like if I went to my local BBQ restaurant and ordered from them. And I don't even live in BBQ country!

But how does it smell so good, and not taste as good as it smells? I'm telling you, I hover over the exhaust and just stand there and smell and smell and smell and think about how great its going to be, only to be disappointed.

Is this a common problem for beginners? Admitidly, I have never bought a professional rub, and always made my own, but it's always been the standard stuff found in rubs. Nothing off the wall. I've even tried injecting it for flavor, but that doesn't seem to help too much. Technique-wise, I'm certain I'm doing everything correctly. The meat is always cooked properly; tender, moist, mild bark, etc. It just doesn't taste great.
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Unread 04-19-2013, 12:04 AM   #2
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How's the smoke flavor? Are you seasoning or saucing?
When I pull my butts I add a little bit of rub to it to season it. Also I add a bit of a vinegar red pepper mop sauce to it which also adds flavor.
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Unread 04-19-2013, 12:25 AM   #3
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Just use salt and pepper, water pan, indirect heat, and smoke longer. Once you can slide a meat probe in and it feels like butter it's ready. Make sure to let it rest for at least 30 minutes before you pull it or it will dry out... Also do not trim any fat off, and make sure your cooking around 250 degrees

Last edited by brandonh1987; 04-19-2013 at 01:21 AM..
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Unread 04-19-2013, 04:08 AM   #4
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What kind of wood are you smoking with, and how much?
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Unread 04-19-2013, 04:53 AM   #5
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I agree with the others, lets hear about what you're doing. walk us through you process of rubs, and the whole cook process.

it could be as simple as changing one thing or coming up with a whole new process.
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Unread 04-19-2013, 09:20 AM   #6
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Add more wood. Add a little rub to the meat after it is pulled or some E. NC. Pig Juice to bring out the flavors. I cook at 300 with 6 fist sized chunks of Hickory and mainly just use K-Salt on my Butts and E.NC. Pig juice once they are pulld. An 8 lber don't last long before it is completely snarfed and beggars are demanding more. SO I have to have 1 in reserve.
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Unread 04-19-2013, 10:02 AM   #7
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Pour the juices from the foil wrap ( if you do that ) back in after its pulled. Then dust with more rub.

Also, try using a stronger wood like hickory. Not sure what you use, if any at all.
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Unread 04-19-2013, 10:49 AM   #8
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You mention you hover over the exhaust while your UDS is cooking. If you're eating right after the cook, you may have a lot of smoke on your clothes and skin. It can cancel the smoke flavour in the food a bit.
Try changing clothes and washing up before sitting down to your next feast.
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Unread 04-19-2013, 11:17 AM   #9
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How much and what are you using to inject I get at least a Qt in a butt when I do this. Are you using lump or briquetts What kind and how much wood What size are the Butts you cook
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Unread 04-19-2013, 11:32 AM   #10
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Quote:
Originally Posted by smokainmuskoka View Post
You mention you hover over the exhaust while your UDS is cooking. If you're eating right after the cook, you may have a lot of smoke on your clothes and skin. It can cancel the smoke flavour in the food a bit.
Try changing clothes and washing up before sitting down to your next feast.

What he said +1. I really do not get the full taste of my cooked food until I ether take a shower, or wait until the next day, because you have become over sensitized by the smoke. At competition cooks I have a real problem tasting something before putting it in the box other than needing more salt, or sweetness. I have also had onlookers that have been walking around the camp and complain they can't understand why they can not taste any smoke on the food.
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Unread 04-19-2013, 11:56 AM   #11
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I like to inject with AJ + rub. Works every time.
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Unread 04-19-2013, 01:13 PM   #12
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4 times in just over one year?? not to be a wiseguy, but you may just need more practice and experimentation. When I started bbqing, I was smoking AT LEAST 4 times a month. All the recommendations by the brethren are great, but there is no one 1 answer (as you can see).
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Unread 04-19-2013, 01:35 PM   #13
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I have to say, if you are at a competition and up at 6am or so, there is nothing that smells so sweet and delicious as the air that hangs over the cooking area. The cool morning air, with all that aroma wafting through...nothing can taste as good as that smell.

I like to shower and change clothes after I cook and before I eat. The meat will taste better. That being said, I like to mix in some drippings if I wrapped, or some finishing sauce if I didn't wrap. No rub addition for me, although I have been considering trying a finishing dust of late.
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Unread 04-19-2013, 02:55 PM   #14
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Quote:
Originally Posted by landarc View Post
I have to say, if you are at a competition and up at 6am or so, there is nothing that smells so sweet and delicious as the air that hangs over the cooking area. The cool morning air, with all that aroma wafting through...nothing can taste as good as that smell.

I like to shower and change clothes after I cook and before I eat. The meat will taste better. That being said, I like to mix in some drippings if I wrapped, or some finishing sauce if I didn't wrap. No rub addition for me, although I have been considering trying a finishing dust of late.
Yes when I first pull on to the site, and start setting up, you are right the smell can't be beat and really gets your blood pumping.
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Unread 04-19-2013, 03:08 PM   #15
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Blues Hog Tennessee Red sauce and some Simply Marvelous rub (all are good, i'm a fan of Sweet & Spicy, Sweet Seduction (peach/honey . . . mmmmm . . .) and their Pecan rub) will make it all better.

https://www.bigpoppasmokers.com/stor...ssee-red-sauce

https://www.bigpoppasmokers.com/stor...nufacturer=314
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