jeffshoaf Posted December 7, 2013 Report Posted December 7, 2013 He does look a little lonely there all by himself, but he was the biggest butt in the case at the grocery store.
tony b Posted December 7, 2013 Report Posted December 7, 2013 Nice! Details on the prep and the cook, please!
jeffshoaf Posted December 7, 2013 Author Report Posted December 7, 2013 Nice! Details on the prep and the cook' date=' please![/quote'] Went simple this round - used a bought "savory spice blend" as a light rub, made sure to heat soak the KK for about 4 hours, threw on several hickory chunks about 20 minutes before putting on the butt. Cooked at around 210 degrees for about 12 hours, and another 2 hours at 250. Turned out very tender and tasty, but I would have liked a bit more smoke flavor.
dstr8 Posted December 8, 2013 Report Posted December 8, 2013 Nice looking butt! You probably already know but I'll throw it out just in case: Thicker/bigger pieces of wood at the beginning or adding your smaller chunks again at about 3-hours will add to your smokiness. Smoke adhere is also better with dry meat...compared to moist/wet surface of meat. I find the flavor from the smoking wood to be much better if you char it/let the nasty white smoke burn off before putting the meat in for smoke session. For all my smoking so far I use large chunks, typically 3"-4" cubes, and light them in a chimney starter until black...then I put them in the KK or smoking pot...keeps the acrid smoke taste at bay. You have the twin to my KK!
DennisLinkletter Posted December 8, 2013 Report Posted December 8, 2013 Put your meat in cold.. condensation is how the vapor is transferred to your meat.. I don't like the initial white .grey smoke either..
tony b Posted December 8, 2013 Report Posted December 8, 2013 For your smoking wood, consider using a converted dutch oven as a smoker box. It will prolong your smoke over just tossing chunks on top of the fire. Here's another thread about that: http://www.komodokamado.com/forum/vi...ven+smoker+box I like to use a combination of a hard smoking wood (oak, maple, or hickory) and a fruit wood (apple, peach, or cherry) in the dutch oven for lo & slo cooks. 2 parts hard wood to 1 part fruit. If it's chicken or steaks, I just toss the chunks onto the fire to get smoke generation right away, as they are much shorter cooks than butts, ribs or briskets. I like to use mesquite or red oak for steaks - bolder smoke flavor. YMMV
