Smoked a 9lb pork butt on an offset smoker. Only my 3rd time ever using one. I was constantly worried about smoke condition and getting “clean” smoke.
First picture is only 4 hours in fat cap up. Tried to keep temps 250-275. I pulled after 6 once it hit 160, wrapped and finished in the oven to 200 internal.
Second picture is right before the ever-so satisfying bone pull. Should my bark be this dark? It tasted delicious but looks like I did something wrong.
by captainwhitelightin
20 Comments
No way. That looks delicious.
Your gloves are to black. That butt looks nice
A. Taste. If it’s good, it’s good. B. How is your smoke looking? If you’re getting white pillowing or nasty black smoke then maybe you’re getting build up of the gross stuff which will impact taste. I try to get my “smoke” and almost clear as possible because it means I’m getting clean burns.
Phrasing.
Needs mucho mas Black
No money shot?
Looks perfect
Nope
Pink on the inside…
Just right. My anaconda don’t.
I was afraid/hopeful to see the second pic. Was disappointed/relieved.
Not sure, all I see in the pics is a pork shoulder
Also… Dude…. Your post history in TIFU….
That’s what she said.
You know what they say…
No
This is pretty much exactly what you’re looking for.
was unclear what sub i was in for a sec.
