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Hickory Pork (Help Needed)

Matt_in_the_OC
Matt_in_the_OC Posts: 91
edited November -0001 in EggHead Forum
Hickory Pork. The flavor was great, but the smoke ring was not. I did an injection, rub, sprayed it with canola, then cooked at 250F dome with soaked hickory chips/chunks, sprayed hourly with fruit juice once the butt was over 160F, and pulled at 193F internal. What did I do wrong?

Ramekin made by my wife:
Barbecue_03_Hickory_Pulled_Pork_with_Beans.jpg
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Comments

  • Austin Smoker
    Austin Smoker Posts: 1,467
    Did you put the butt straight on the egg out of the fridge? I also have found that chips don't last long enough for a good ring on a chunk of meat that size....try chunks.
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  • Fidel
    Fidel Posts: 10,172
    You said it tasted great, right?

    So where's the problem?

    Smoke ring means nothing, especially on pulled pork. Just enjoy the flavors.
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  • Matt_in_the_OC
    Matt_in_the_OC Posts: 91
    The butt was removed about 30 minutes prior to putting on the egg. I then injected it with a refrigerated injection and dried it. rubbed it with mustard and the rub. I then sprayed it with canola oil and put it on.

    There was plenty of smoke from the chunks for a long time.
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  • Matt_in_the_OC
    Matt_in_the_OC Posts: 91
    I have just had 1/2" deep beautiful rings before I even cooked with a thermometer. My ribs had a nice ring and they were cooked at 275F. I am just confused.
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  • Fidel
    Fidel Posts: 10,172
    I don't know, but a theory is that perhaps the oil you sprayed on the exterior just before cooking somehow interfered with the nitrates in the smoke reacting with the proteins in the meat - the cause of the smoke ring.

    The oil serves no purpose, and quite possibly could act as a barrier preventing the smoke particulates from doing their 'thing' to create the ring.

    The ring itself has no flavor, it is just a result of a chemical reaction - so in pulled pork where there aren't slices to display it, it really isn't a big deal if it is there or not.
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  • Matt_in_the_OC
    Matt_in_the_OC Posts: 91
    My theory was the oil would help the rub caramelize before burning. I did not spray my ribs and they had the ring. I will definitely not spray next time. THANK YOU!

    -Matt
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  • Hoss
    Hoss Posts: 14,600
    Skip the oil.Pull the butt directly from fridge to egg.Smoke ring stops around 140-145.It will still take on smoke flavor but will stop forming smoke ring once it hits temp. ;) No OIL! :) The ring is visual only,no difference in taste!
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  • Matt_in_the_OC
    Matt_in_the_OC Posts: 91
    Thanks for the tip! I will skip the oil.

    -Matt
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