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.
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.