"F.G. Whitfurrows" > wrote in message
...
>
>
> Charles Howse wrote:
>> My Boston Butt turned out really good to the taste; although the bone
>> pulled out easily after 10 hrs, the meat wasn't "fall apart" tender.
>> If I was to be really critical, it was a little rubbery, and there
>> were a few tiny spots that were not done...the meat was red.
>> No one complained about anything, though, and we enjoyed every bit of
>> it this weekend along with college football and adult beverages! :-)
>>
>> I don't have a thermometer to use to regulate the heat, nor to check
>> the internal temp of the meat before taking it off.
>> I used to have a cheap thermometer that I would set on the cooking
>> grid, but it got all smoked up and quit working after a few uses.
>> I would imagine I need one with a long probe that I can drop in the
>> top vent from time to time to check the temp?
>
> A probe is good. One to stick thru a tater and rest on the top grate to
> test
> the cookin' temp, and one to stick in the meat to test the internal temp.
> Of
> course if you cook bone-in butts then all ya gotta do is pick the roast up
> by the bone and shake it. If the meat falls off its done. (oops, just re
> read your post and realized this is exactly what you did) Probes are
> cheap...buy a couple.
>
>>
>> An observation on BBQ rubs:
>> I rubbed my meat with the "All South BBQ Rub" from section 9.1 of the
>> BBQ FAQ
>> http://www.eaglequest.com/~bbq/faq2/9-1.html#9.1
>> and let it sit in the refrigerator overnight.
>> I found that only the outside 1/4" of the meat gets any benefit from
>> the rub. The meat farther down tastes the same whether you rub or
>> cook 'nekid'. Any discussion on that?
>>
>
> I love the All South rub. I use it all the time. What ya do is this. When
> you pull your pork after you take it off the cooker, then separate the
> bark
> from the rest of the meat. Chop that bark up and mix it in with the rest
> of
> your pulled pork for a good smoky flavor throughout. Trust me, man. It
> works
> and you'll do it all the time after you've done it once.<g>

I really like the suggestion above...gonna do it!
Any opinion on why the meat was a little rubbery and had those spots where
it was still red?
Undercooked? overcooked? meat not turned while cooking? hot spot in cooker?