Smokette Pork - Too Moist?

Former Member

Hey all,
Went to a KCBS Judging Certification class and loved it. Very informative and filling. I do have a question though..... I've cooked a bunch of butts in my smokette to an internal of 195, they turned out just excellent. BUT, in comparing to to the pork at the class, it would have been deemed to be a little mushy. The pork presented in class was very tender, and had more texture. I realize the smokette is a very moist smoker, and not one allowed in competition cooking.

My question is, do you think it's a matter of the temp I've been cooking to - or, is it a function of the moistness of the smokette, or both?

I may try to open the door a couple times during my next butt, just to let some moisture out. I realize it will prolong the cook times. Next time also, I'll probably go to about 190 and see what that yields.

Any thoughts, ideas....

Thanks,
C'Nooga

2/6/069:04 AM

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Original Post

tomMember

We'd have to check your's against the class pork.

It is always possible that yours was more correct.

Yes,Smokettes cook moist.
No, you don't want to release it.

If your pork was cooked to 195ï¿½,and held in a cooler a long time,it is possible to overcook it to mushy.

Try twisting the bone,or sqeezing the butt,at about 192ï¿½,especially for long holds.

Just a couple of thoughts.

2/6/069:21 AM

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