Pork Butts 9-12 of 12

[Bowfineater]

The last of the pork for my cousins kids grad party are shredded and cooling down in the fridge.

I tired this procedure this time.

4 Boneless pork butt from Costco (that’s all they had still)
Was $1.50/lb

Trimmed to 1/8 inch fat cap

Tied very well with 4 strings per each but, would rather have bone-in and avoid this step

1/2 cup rub per each butt

BBQ Rub June-6-2020

Iodized Salt                  2 cup          23 %
Light Brown Sugar        2 cup          23 %
Paprika                        2 cup          23 %
Black Pepper                1 cup          12 %
White Pepper            1/2 cup            6 %
Garlic                        1/2 cup            6 %
Onion                        1/2 cup            6 %
Kashmiri or Cayenne      4 tsp            1 %
Ground Celery Seed      4 tsp            1 %

I began the smoke with a mix of & wood I recently purchased from fruita

I ordered (cookshack) cut, which cost extra
The wood started on about 45 min in, and the smoker was only at about 100F at this point, so I shut it off, pulled out the smoker box and let the smoker heat up a bit, then tried again, another

Did the same thing, and grabbed 2 of the biggest pieces of I still had from smokin licious (double filet cut)

No fire this time

I smoked at 203F and the pork was done and completely falling at about 14 hours
Temps ranged from 174F - 188F because I did not rotate

It is very moist, but slightly mushy, will prob stick to the 210F smoking temp

I really need to figure out this problem though.  I would say I am lucky the pork does not have an acrid flavor, I caught it early enough

 

[Bowfineater]

Smokinlicious. Double Filet

 

[Bowfineater]

Fruita Cookshack Cut

I guess I assumed cook shack cut would work in the smoking it because they are very similar, I am surprised that there is bark on the wood still, and it seems a little light (I don’t have a moisture meter)

When I got the smokinlicious, a card was included and it had the moisture levels for each wood hand written

I am trying to figure out if I got what I ordered with the Fruita or if I should ask for my $ back, or if I have a problem with the smokwr

 

[old sarge]

Try the foil boat.  It can restrict air flow and and may prevent combustion.

 

[Bowfineater]

Thanks, will definitely try, just don’t understand why I never happened before

 

[Metrakay]

I had flame up problem, did foil boats, did the foil boats + ramp, ordered a couple extra shelves and got the chip screen at the same time. Did foil + chip screen (and ramp up) a couple times and have used just the chip screen and ramp up ever since. Has worked well for me. Less bother than foiling, too.  I get some white ash occasionally, but no dark smoke or bitter flavor this way.

 

[Smokin Jon]

All wood, kiln dried or air dried, will eventually reach an equilibrium moisture content (EMC) based on its resting environment.  Kiln dried wood will eventually take in moisture from its resting environment once removed from the oven.  I don't worry about using kiln dried wood.  By the time I get 15% through a bag, it's probably already reached its EMC and therefore not as dry as it was when it came out of the kiln/oven.  In fact, I have no way of knowing how long kiln dried wood has been in a resting environment outside of the kiln before I even purchase it.

Moisture numbers are only as accurate as the measuring device and at the time of measurement.  They will change with time and weather conditions.