Hi from NW Georgia.
While still a "newbie" (5 weeks in), I've got some observations and questions:
-I have smoked 4 butts. Butt 1,2, and 4 have been just awesome. Folks telling me that I've provided some of the best pork they have ever had. I have always followed DMs brine recipe, and have implemented all of the hints that my forum friends have shared. A couple of common things about these smokes is that all of them have used HICKORY wood, and the rest time (double wrapped in HD foil, wrapped in towel, in cooler) has increased each time. Butt 1 - 1 hour rest (15 1/2 hour cook time). Butt 2 - 4 hours rest (15 1/4 hour cook time). Butt 4 - close to 8 hours rest (19 1/2 hour cook time - larger butt). Does anyone else let their's rest this long? Even after resting 8 hours, the meat was warm to hot when pulled....but the mustard / Daves rub combo made the best "crust" when resting longer. It was like caramel and was just loaded with flavor.
Butt 3 was different in that I used OAK. It definitely affected the taste....tasted slightly "piggy" (I don't know how else to describe it). It rested for approx 2 hours. Don't get me wrong - it was great....just DIFFERENT.
Are there general rules for wood types (especially in regards to taste)?
Thinking about BEEF, what are some of your favorite "off the grocery store shelf" rubs?
Thanks everyone in advance.
Success story: My daughter's club volleyball team recently participated in their first tournament. All of the families volunteered to bring various items for food, drinks, and paper products. Of course, I offered to bring PORK. During a break in the action, some of us assembled lunch bags for everyone associated with our team - containing smoked pork sandwiches, chips, and fruit. The food was a hit, and the icing on the day was bringing home the championship! They played some good volleyball, but I would like to think that the good FUEL helped a little haha.
Thanks again all forum posters for your helpful tips.
While still a "newbie" (5 weeks in), I've got some observations and questions:
-I have smoked 4 butts. Butt 1,2, and 4 have been just awesome. Folks telling me that I've provided some of the best pork they have ever had. I have always followed DMs brine recipe, and have implemented all of the hints that my forum friends have shared. A couple of common things about these smokes is that all of them have used HICKORY wood, and the rest time (double wrapped in HD foil, wrapped in towel, in cooler) has increased each time. Butt 1 - 1 hour rest (15 1/2 hour cook time). Butt 2 - 4 hours rest (15 1/4 hour cook time). Butt 4 - close to 8 hours rest (19 1/2 hour cook time - larger butt). Does anyone else let their's rest this long? Even after resting 8 hours, the meat was warm to hot when pulled....but the mustard / Daves rub combo made the best "crust" when resting longer. It was like caramel and was just loaded with flavor.
Butt 3 was different in that I used OAK. It definitely affected the taste....tasted slightly "piggy" (I don't know how else to describe it). It rested for approx 2 hours. Don't get me wrong - it was great....just DIFFERENT.
Are there general rules for wood types (especially in regards to taste)?
Thinking about BEEF, what are some of your favorite "off the grocery store shelf" rubs?
Thanks everyone in advance.
Success story: My daughter's club volleyball team recently participated in their first tournament. All of the families volunteered to bring various items for food, drinks, and paper products. Of course, I offered to bring PORK. During a break in the action, some of us assembled lunch bags for everyone associated with our team - containing smoked pork sandwiches, chips, and fruit. The food was a hit, and the icing on the day was bringing home the championship! They played some good volleyball, but I would like to think that the good FUEL helped a little haha.
Thanks again all forum posters for your helpful tips.