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re: Need help big arse pork butt
Posted on 10/23/19 at 7:55 pm to TTU97NI
Posted on 10/23/19 at 7:55 pm to TTU97NI
Those hickory pellets are going to give a VERY robust flavor. I dont smoke with pellets, but I'd consider blending that with a less harsh fruit wood.
I remove at 195-203 internal. 225-275 for cooking temp would be fine. But that's all a personal preference.
I remove at 195-203 internal. 225-275 for cooking temp would be fine. But that's all a personal preference.
1
Posted on 10/23/19 at 8:01 pm to KosmoCramer
quote:I use mesquite on butts often because I find that when I pull it and blend it all together the meat keeps a bit more noticeable smoke flavor throughout. The smoky outside isn't as diluted as it is with milder woods.
Those hickory pellets are going to give a VERY robust flavor.
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