On Oct 22, 2:02 pm, wrote:
> On Oct 22, 12:46 pm, wrote:
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> > On Oct 22, 12:39 pm, wrote:
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> > > First time smoking. Here's what I did.
>
> > > Used an offset barrel smoker
> > > 1 Port Butt (maybe a Picnic) 6 lbs.
> > > Cooked 7.5 hours
> > > Internal temp 195 F (Digital probe)
> > > Cherry wood and charcoal
>
> > > I left it alone and did not turn it or open the lid to check on it.
> > > Tried to keep the temp at 250-275. It came out OK. I could pull the
> > > pork but it was not fall-off-the-bone pullable like I've seen others
> > > produce. Also, it was a bit dry for my taste. Good smoke flavor. The
> > > fatty areas were better. Also, the meat closer to the outside was more
> > > moist than further inside. On the plus side my daughter said it
> > > "Rocked" but I was a bit disappointed overall. Suggestions for
> > > improvement are appreciated.
>
> > > - Mike
>
> > Forgot to mention the Rub. It was a simple salt/pepper/brown sugar/
> > mustard affair.
>
> And of course I mean Pork Butt. Touch typing gets the better of me
> sometimes...- Hide quoted text -
>
> - Show quoted text -

mr. mike:
Looks like the formula should have worked. 195° is a good magic
number.
Check your thermometer's accuracy. I suspect it's reading high, hence
the tender outside; not so tender inside. Now, you just need it to
roll.

Pierre