View Single Post
Old 05-05-2010, 11:10 PM   #1
TactTm1
On the road to being a farker
 
Join Date: 04-24-10
Location: New Orleans, LA
Default More Flavor-Flav for my Butt?

I had a nice 7 pound Boston Pork Butt slotted for an overnight cook, so I thinned some of the fat cap, gave it a bit o' oil and went to town with the Dry Rub! Wrapped it up and let it set in the fridge for about 12 hours.

The BGE was loaded up with Royal Oak hardwood and when the temp leveld at about 220, I tossed on the Applewood (also had some buried in the layers of Royal Oak) and dropped the Butt for a nice, long, undisturbed rest for close to 15 hours. I tossed in some additional chips periodically and finally took Mr. Porky off at an internal of 195, where he spent about 90 minutes in a wrap of foil and beach towel while he rested in the patriotic motif ice chest.

The bone slid out like a Luger on the Canadian ice track and it pulled perfectly.

Issue: Simply not much flavor. Very slight hint of smoke and the meat seemed to me to cry out for a sprinkling and dousing much more than I would have liked.

Solution to more flavor: ???


PS: Still had enough 'ammo' for another couple hours of chickens and fish!

Last edited by TactTm1; 05-05-2010 at 11:11 PM.. Reason: added info
TactTm1 is offline   Reply With Quote