- Jul 1, 2024
- 12
- 2
I have no idea what I'm doing wrong - but, for whatever reason, my boston butts keep coming out completely rancid - absolutely disgusting and inedible. While the dogs next door LOVE my cooks - they eat really good - I'm not so happy? ;)
I have no clue what I'm doing wrong - but the smoking method I developed for my Weber Kettle is obviously not translating well at all to my Weber Smokey Mountain 14.5"?
Again - I'm not talking about pork that doesn't taste so good - I'm talking about absolutely rancid, inedible pork. And I'm not certain what the culprit might be - but here are the reasons I'm guessing might be causing the issue?
1.) I soak and inject the butts overnight with apple cider. Possibly my Kettle always cooked at a higher temperature - and given I can now accomplish "low and slow" with the 14.5, the pork sits at too low of a temperature for too long after the cider has possibly "cooked" the pork a bit? Again - I have absolutely no clue?
2.) Our local piggly wiggly closed up shop and now all we have is an independent grocer. I was friendly with the butcher at the pig, and possibly he then provided me with really good quality butts that could handle my mistakes? And now I can't cook because I'm not making the right prep for possibly not so good pork?
3.) I have previously smoked chicken on the 14.5 and didn't clean it out - I'd just turn off the vents to shut it down after the chicken cooks, like I always did with my Kettle no problem - so possibly there's just rancid chicken whatever inside the smoker?
Formerly I thought that one of the worst things in life was spending 20 hours cooking a boston butt and having it come out... not so good?
But now I have the absolute nightmare of cooking butts for 20 hours and having them come out completely inedible and rancid.
I've now washed the grill with Dawn, scrubbed it as good as I could, done my very best to get it back to "new" - there's still some gunk, but I was afraid to scrub harder and accidentally damage the ceramic?
And I just tossed in half a chimney with some apple wood to hopefully kill off whatever else might have caused the rancid - hoping that might help?
Just very much hoping that some of you might have ever had this happen to you and can tell me HOW it is I messed up so I never risk the rancid nightmare again?
I realize I must be doing something terribly horribly wrong. I just can't pinpoint what it is? But the end result is rancid pork. The only time I've even gotten "meh" pork was when I did my best to keep the temperature at 275 or above rather than 225-250. But even then I just ended up with roasted pork that tasted like I'd cooked it in the oven?
I know I must be committing some major foul - but I have no idea what I'm doing wrong? And I don't smoke every weekend - tops once a month. So unless someone can pinpoint what I'm likely doing wrong - I'm probably just screwed? ;)
I have no clue what I'm doing wrong - but the smoking method I developed for my Weber Kettle is obviously not translating well at all to my Weber Smokey Mountain 14.5"?
Again - I'm not talking about pork that doesn't taste so good - I'm talking about absolutely rancid, inedible pork. And I'm not certain what the culprit might be - but here are the reasons I'm guessing might be causing the issue?
1.) I soak and inject the butts overnight with apple cider. Possibly my Kettle always cooked at a higher temperature - and given I can now accomplish "low and slow" with the 14.5, the pork sits at too low of a temperature for too long after the cider has possibly "cooked" the pork a bit? Again - I have absolutely no clue?
2.) Our local piggly wiggly closed up shop and now all we have is an independent grocer. I was friendly with the butcher at the pig, and possibly he then provided me with really good quality butts that could handle my mistakes? And now I can't cook because I'm not making the right prep for possibly not so good pork?
3.) I have previously smoked chicken on the 14.5 and didn't clean it out - I'd just turn off the vents to shut it down after the chicken cooks, like I always did with my Kettle no problem - so possibly there's just rancid chicken whatever inside the smoker?
Formerly I thought that one of the worst things in life was spending 20 hours cooking a boston butt and having it come out... not so good?
But now I have the absolute nightmare of cooking butts for 20 hours and having them come out completely inedible and rancid.
I've now washed the grill with Dawn, scrubbed it as good as I could, done my very best to get it back to "new" - there's still some gunk, but I was afraid to scrub harder and accidentally damage the ceramic?
And I just tossed in half a chimney with some apple wood to hopefully kill off whatever else might have caused the rancid - hoping that might help?
Just very much hoping that some of you might have ever had this happen to you and can tell me HOW it is I messed up so I never risk the rancid nightmare again?
I realize I must be doing something terribly horribly wrong. I just can't pinpoint what it is? But the end result is rancid pork. The only time I've even gotten "meh" pork was when I did my best to keep the temperature at 275 or above rather than 225-250. But even then I just ended up with roasted pork that tasted like I'd cooked it in the oven?
I know I must be committing some major foul - but I have no idea what I'm doing wrong? And I don't smoke every weekend - tops once a month. So unless someone can pinpoint what I'm likely doing wrong - I'm probably just screwed? ;)