Why is my pork butt tasting heavy?

Here...let me help.

From the "old" forum:

Let work through these first.

From TG
Pete, I was wondering what you mean by fatty taste? You also mentioned heavy taste. Are you removing the excess fat from the meat before you cut or shred It after you have cooked it? Are you comparing this to barBQ in restaurants? let me know if this helps? TG

From Tom
Pete,TG had a couple of my same questions and it would be helpful to know your internal temps to decide if it might be too dry if cooked longer.A bone-in 6 to 8 lb. butt should be able to handle up to 210�.A packer trim brisket should do the same and then the fat could be trimmed.Most people use an E.Carolina vinegar sauce to sprinkle on the pork ,while it is being pulled and as a serving sauce at the table.Smokin' Okie posted a good one down in the forum or let us know and we will direct you.These combat the richness of the pork and are thin enough to cling to shreds without overpowering the pork.Let us know if we can help and Good Q 2 Ya,Tom.

From AAHH
TG and Tom have good advice.
I leave the fat on when cooking (a lot of it renders out) and then trim it away afterwards. With pulled pork, this means getting your hands dirty. A lot of the fat in pork shoulder is collogenous (sp?) - large, fatty, mushy, blobs. I just throw that stuff away - now good ol' Emeril might take exception to that.

As far as fatty taste - I don't know. As Tom said, maybe a higher internal temp would help render more fat out. I have not had a "fatty taste" problem.

Remember to keep a journal of what you did and make notes of what you should try differently the next time you try it. Seriously, I refer back to my notes all the time.

Hope this helps. Good luck and Happy Qin' - AAHH
Are you using a Cookshack oven?
How much wood are you using? What is your oven load (type of meat and weight)?

Forgot to ask those questions earlier. Truthfully, I really have not had a problem with anything drying out in a Cookshack. (and I have not mopped anything I've done (except my first pork butt) - I can't say that I've noticed a large difference).

Anyways - let us know. Happy Qin' - AAHH

From some guy named Smokin Okie
Pete,
TG, Tom and AAHH are trying to help.

Tell us more. When you talk about tasting fatty, what do you mean? Compared to other stuff you've smoked? Was the fatty taste from actual fat or did you cut it away? You say you eat a lot of Q, what kind? Is there Sauce on it? Are you eating the meat plain? The difference is that most places that serve them sauce, the sauce will hide that "fatty" taste.

THE two fattest pieces to cook are those. Both of them, after cooking, allow you to scrape off the excess as well as pick it out.

We're here Pete. Give us some more details and we'll help.

Good Q'in on 'ya

Smokin'Okie



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

One thing I did notice in your reply here. You "mix the fat and the meat.

First suggestion. If you've getting an overly fatty taste, AFTER cooking, try to get rid of as much fat as possible. Don't mix it in.

I think if you continue to cook it, the fat won't render more, but the meat will dry out.
There's a bunch of post on the internet that I've seen that talk about how the fat breaks down, but cooking longer won't make it break down more.

The breakdown of the Collagen, it's called.

Have you done a brisket? Here's a tip. When it's cooked and before slicing, take a knife and scrape off all the fat. When it's cooked right the fat will literally scrap off very easily.

Does that help?



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Thanks, Smokin Okie, on posting the old replies! I think all this info will help me make a better one next time. I'll remove the fat, and try a slightly higher internal temp.

And with the brisket, I have the feeling that it was slightly undercooked, as it was a little chewy.

Thanks for all the feedback, guys!

Pete

If the brisket was "chewy" that's a great reason to keep a log so next time you'll know, based on the size of brisket and how long you cooked it, how to improve.

Hope you saw the post about brisket internal.
190 for sliceable
200 for chopping (or fall-apart).

Good luck, let us know how it works.



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page