winty03
New member
Over this past weekend I did my first smoke on my pro 575 (2nd run after the initial burn in). Felt super confident but the results were kinda ehhh. Wife stated, I thought it was suppose to have a smoke taste...I said I agree. Not sure where I went wrong. Quick run down:
8# pork butt bone in
treager signature pellets
cooked at 225 the entire time, would increase to 250 next time....was a long cook
thin layer of yellow mustard for binding, and dry BBQ rub
Started cook at 8am...
11am, 3hrs in, spritzed with water/apple cider vinegar blend inserted temp probe, set for 160
3pm, 7hrs in, hit 160 wrapped butt and set temp for 200.
7pm, 11hrs in hit 200 pulled and left wrapped for 1hr to rest.
I opened the lid twice over the entire cook, at 11am and 3pm otherwise never touched the smoker.
To me when I unwrapped it, it smelled like basic ham. No smoke smell/taste and or dry rub taste. Did a solid even layer of rub, Im not sure if this hurt or helped...but I was told to cook with a pan of water in the smoker along side the meat, which I did. Would that have inhibited something?
Ready to try again..jus tnot sure what I missed...
8# pork butt bone in
treager signature pellets
cooked at 225 the entire time, would increase to 250 next time....was a long cook
thin layer of yellow mustard for binding, and dry BBQ rub
Started cook at 8am...
11am, 3hrs in, spritzed with water/apple cider vinegar blend inserted temp probe, set for 160
3pm, 7hrs in, hit 160 wrapped butt and set temp for 200.
7pm, 11hrs in hit 200 pulled and left wrapped for 1hr to rest.
I opened the lid twice over the entire cook, at 11am and 3pm otherwise never touched the smoker.
To me when I unwrapped it, it smelled like basic ham. No smoke smell/taste and or dry rub taste. Did a solid even layer of rub, Im not sure if this hurt or helped...but I was told to cook with a pan of water in the smoker along side the meat, which I did. Would that have inhibited something?
Ready to try again..jus tnot sure what I missed...