Bama10
Well-known member
- Joined
- Mar 22, 2014
- Location
- Huntsvil...
Need some help guys. Cooked a pork butt today and it had hardly no smoke flavor. Here is the process I used. Feel free to critique where you see fit.
- Injected with Big Bob Gibsons injection mixture (Apple juice, salt, sugar, worcestershire and water)
- Rubbed a VERY generous amount of dry rub on the night before
- Royal oak hardwood charcoal mixed with kingsford, hickory chunks and hickory pellets. Produced a thin blue smoke the enitre cook.
- It was cold when I put it on the BGE around 8:00 am at 250
- When we got home from church I checked it around 12:45 and it was done...need to recalibrate the thermometer because it was probably cooking above 300
- wrapped in foil and put in a cooler until 5:00
- It was still very warm when I pulled it...bone wiggled out but there was very little smoke ring and not much smoke flavor.
- I realize it could be due to the speed of the cook, however, I have cooked one overnight in the past and with similar results.
So now that you know, what am I doing wrong?
- Injected with Big Bob Gibsons injection mixture (Apple juice, salt, sugar, worcestershire and water)
- Rubbed a VERY generous amount of dry rub on the night before
- Royal oak hardwood charcoal mixed with kingsford, hickory chunks and hickory pellets. Produced a thin blue smoke the enitre cook.
- It was cold when I put it on the BGE around 8:00 am at 250
- When we got home from church I checked it around 12:45 and it was done...need to recalibrate the thermometer because it was probably cooking above 300
- wrapped in foil and put in a cooler until 5:00
- It was still very warm when I pulled it...bone wiggled out but there was very little smoke ring and not much smoke flavor.
- I realize it could be due to the speed of the cook, however, I have cooked one overnight in the past and with similar results.
So now that you know, what am I doing wrong?