Use mustard as a binder and apply dry rub heavily. Prefer Pecan pellets, but sometimes use a competition blend. Put a 2-3 inch deep pan under it(wider than the butt) with 50/50 water and apple cider vinegar mix 1 inch deep. Pan will also catch a lot of fat that cooks off. Vinegar will add some flavor, help break down the meat, and keep a moist environment so meat stays juicy. Ready when bone easily pulls out. Let rest for 30 minutes and then shred.

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Posted by jmon

Loisiana

Member since Oct 2010

9959 posts

Posted on 7/5/24 at 1:03 pm to Epic Cajun

quote:
He was referring to too long of a smoke, not the volume of smoke during a time frame. You can smoke on a clean fire for 12+ hours.

I am saying the color of smoke, if white, can lend itself to an acrid, bitter smoke flavor on meat. You are looking for thin, whitish blue, to nearly no smoke for as long as you desire.

And don't soak the chunks in water fella's!

ETA: After the first few hours, the meat will have taken on all the "smoke" flavor it can absorb, and after that, you are only looking for consistent heat. It's plain "science".

This post was edited on 7/5/24 at 1:05 pm

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Posted by Epic Cajun

Lafayette, LA

Member since Feb 2013

36392 posts

Posted on 7/5/24 at 1:19 pm to jmon

quote:
am saying the color of smoke, if white, can lend itself to an acrid, bitter smoke flavor on meat. You are looking for thin, whitish blue, to nearly no smoke for as long as you desire.

Right, but that is a completely different topic than what was being talked about. Your bbq is not going to be bitter if you smoke on a clean smoke for 12 hours, it could be bitter if you smoke on a dirty smoke for 3 hours. That was my exact point

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Posted by SixthAndBarone

Member since Jan 2019

10519 posts

Posted on 7/5/24 at 2:42 pm to Antib551

quote:
Hot and fast for the win...crank that shite up to 325° and let er rip! Pulling ability has nothing to do with pit temp, only internal temp.

To pull meat, you need the collagen in the meat to melt.

Collagen begins to melt at 160 (meat temp).

And it takes time for all of the collagen to melt, it won’t happen in 10 minutes.

So you want to cook it at low heat so the meat can spend a long time in that higher meat temp range for collagen to melt.

If you have a hot bbq pit, the meat won’t stay in that collagen melting range long enough to melt all of the collagen.

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