![Wink](/static/images/graemlins/icon_wink.gif)
This thing pulled apart so easily I couldn't believe it. My only experience is with grilling and always had to use a knife.
This is the first one so I expected some issues.. and I think I did have some.
1. Not as smokey as I had expected.. I used 3 oz of hickory and one briquette. I put the butt in the Smokette at a meat temp of 46*.
2. The texture of the product after pulling and mixing with extra quantity of Smokins Pork Baste was almost like a pate rather than what I expected.. shards of meat.
So, wondering what I could do to improve this next time.
Here is what I did..
1. After thawing, I rubbed thoroughly with a mixture of CS Rib Rub and some turbanado sugar. Put in frig for 24 hrs. Repeated the process and kept in frig another 24 hrs. I did the second period in the frig because something came up and I couldn't do the smoke that night.
![](http://cookshack.com/barbeque_guide/images/BillButt1.jpg)
2. Put butt in Smokette at 1930 Monday evening with the CS set at 225*.
![](http://cookshack.com/barbeque_guide/images/BillButt2.jpg)
By 2200 the internal was ~145* and I figured it was climbing too fast. So, I dropped the t'stat to 185* and went to bed. Checked it at 0630 on Tues morning and it was at ~168* so I changed the t'stat back to 225* The beeper went off at 1200 with the internal at 195*. Pulled the roast, wrapped in foil and put in a cooler with blankets for about 2 hrs.
![](http://cookshack.com/barbeque_guide/images/BillButt3.jpg)
I unwrapped it and began pulling. As mentioned, it came apart easily. I could probably have blown on it to separate it.
![Smiler](/static/images/graemlins/icon_smile.gif)
![](http://cookshack.com/barbeque_guide/images/BillButt4.jpg)
Pulled two bags for dinner and tried it in two ways. I made up a batch of slaw using the recipe nysmoker posted. Put 3oz on a sweet french roll with a bit of slaw and gobbled it up. The other way we tried it was to mix a bit of BBQ sauce with the meat on a different sandwich.
I don't usually use BBQ sauce with my smoked meats as they don't need it. But this piece of meat, while it smelled pretty darn good.. was blander than I expected (very light on the smoke flavor) and was almost like mush.. no texture.. like pate, as mentioned above
Any thoughts on what I may have done right/wrong?
Thanks..
Bill