First pork butt (shoulder blade roast) ....!!! amazing!

No comments ??

Ok, that's a nice piece of beast there. You didin't give any details but I'm left wondering what kind of smoker you used (15 lbs. of lump charcoal) - obviously not a CS!!!

Looks good, Freak, but I thought you had a Smokette!

Guys, If you look at The Freak's profile you will se that he is using a "Char-Broil American Gourmet Barrel," which accounts for all the charcoal.

Pics look good Freak. Heavy bark, yum! Nice SR. Did you like it? Any comments from others? Folks around here like details!

Good job!

Well, the guest (just me ans my GF) liked it pretty much!!

Once again, the GF sait it was yet the best BBQ I did and that she ate in her own life!!! (pretty nice comment for the cook)...

The cook found out that some part where harder to pull...next time, will bring it to 200 insteat of 192...

the bark was quit smoky and spicy...tasty!! the pulled was quite tender & moist!!

the funny thing is that the bark really look burned...but it doesn't taste burned a all ???why is that ?

definitely something I will redo!!

Kinda goes back to another thread here somewhere. It is post ta look like a meteorite! All that smoky and tasty bark gets all mixed in with the shredded insides and makes it all good.

Good job, Freak.

quote:

the funny thing is that the bark really look burned...but it doesn't taste burned a all ???why is that ?

definitely something I will redo!!

Sugars and paprikas burn (or turn dark brown & black) easily. If you are going for looks, try substituting "turbinado" sugar for the sugars called for in your rub recipe. It definitely helps and you can't tell the difference in taste.

Turbinado is less refined and less likely to get charcoal black on you.

Hope this helps.

I used turbinado (raw) sugar...??

and I never turnet the butt, it stayed at the same spot for the whole cook...should I have turned a few times ?

No, Tom says only the large 10-12 pounders should be turned and then only once, halfway through the cook. I usually do 6-9 pounders and never turn them. Also, I do the larger ones lower and slower than the smaller ones. I figger the smaller ones will dry out if cooking too long, even at a lower temp and the larger ones have enough moisture and mass to go the distance.

You are doing a good job, experiment and eat the results.