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I smoked a version of the fast smoke technique yesterday with the smoker set at 275*.

I had a 6.5 lb pork butt that I rubbed the night before with Head Country All Purpose Rub. I just wanted to try something different than Williams Rib Tickler Rub but this is still my preferred rub for butt and ribs. Let it set in the fridge over night uncovered and on the counter for an hour before throwing it into the smoker.

I started the smoker an hour before placing the meat inside using 2 large chunks of mesquite. I wanted a very heavy smoke flavor. Before throwing the meat into the smoker I added another layer of rub. I was going to inject with apple juice but I didn't have any and was too lazy to run to the store. Big Grin

I threw the butt into the smoker at 8:00 am, fat side down. It ran till 2:00 pm when it hit 192* and I started testing with the temp probe. At 3:15 the probe told me it was done...butt temp was 200*.

I pulled it, wrapped it with 2 layers of heavy duty aluminum foil, into a small cooler with 3 beach towels surrounding the meat. When I pulled the meat at 6:15, it was still too hot to handle. Once pulled, I added 2/3 bottle of Cattlemen's Carolina Tangy Gold.

We made our sandwiches with Kaiser Rolls and topped them with cole slaw. Sides included Maur's home made mac & cheese (it's awesome), and chips.

Well. The Carolina style pulled pork sandwiches were delicious. The pork had nice smoke flavor but not as heavy as I expected. The mustard based sauce added a nice flavor but was not heavy with the quantities I used. The meat pulled easily and virtually all the fat was rendered except for a thin layer of the fat cap. It was a tad on the dry side but the sauce made up for this. I think the dryness was the result of pulling a tad too late vs cook temp.

I would use this faster method again if timeing were a concern. The results were good. But I think the overnight smoke starting at 180-200* and raising the temp to 235* in the morning adds a bit more smoke flavor. I ususally average around 2 hrs/lb this way, but it really requires no additional effort just a little more attention.

I still prefer Smokin's Finishing Sauce, but the Carolina Mustard Style Sauce was a nice and pleasant variation. Besides tasting great, Smokin's Finishing Sauce does a better job of covering any dryness resulting from over cooking.

Sorry. No pictures. Really no excuses. With today's smart phones, pictures are a snap...shot. Big Grin
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Pags, I'm not a huge fan of mustard bbq sauce but have to admit that Cattlemen's is pretty good, if a bit on the sweet side. Another one, if available on your side of the world, is The Shed Spicy Mustard Sauce...nice tang and a lil heat.

Yup, 275 shaves a good deal of time off the cook and lately that's my go-to PB temp in the FEC. I tried 2 staging but didn't find an appreciable difference in smoke profile.

And what's with no pics? Shame on you!! Razzer
quote:
Originally posted by Joe M:
MaxQ/Mr.T
Are you guys wrapping at the stall or cooking straight through at those temps?


I've never brined or wrapped a butt. No real reason...just always been happy with the result I get. Were I to do competitions, I would probably wrap at the stall for the fact that I would partially separate the money muscle,

I will brine pork loin, tenderloin or thick chops...usually with kicked up AJ.

Sorry for the 7 month delay Roll Eyes
Smokin: I do my pulled pork using your method with some modifications. I am always fiddling with recipes, but this one is set in stone. I inject the PB with this:

3/4 cup Apple juice or cider
1/2 cup Cider vinegar
1/4 cup Water
3 tablespoon(s) Worcestershire sauce
1 1/2 teaspoon(s) Pork rub
1/2 teaspoon ground cloves (the secret ingredient)
2 tablespoon(s) Corn syrup

I let it sit in the fridge over night, and then give it liberal coating of dry rub.

I use a modified "Southern Succor" rub.

1/2 C ground black pepper
1/2 C Paprika
1/2 C Turbinado Sugar
1/4 C Salt
4 tsp dry mustard
2 tsp cayenne
2 T garlic powder
2 T onion powder

I do the low and slow smoke. I don't open the door until the PB hits 190 degrees internal. From here on I use the probe method to decide when it is done. I don't FTC at the end. I cover it with foil and let it rest until it cool enough to pull. Once it is all pulled, I put it in a zip lock, and add another one of the modified sauces.

Smokin Okies Vinegar Mop for Pulled Pork (modified)
(also called an Eastern Carolina Sauce)
2 cups cider vinegar
1/2 cup brown sugar (packed) (add more to taste)
2 Tbs. Southern Succor Rub

I add this sauce pretty much until the meat will not take any more. Serve it on a bun with a good slaw, and it doesn't need any thing else.

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