Expert: BBQ Woman - 9/13/2008

Question
I am really into using a smoker now, I love that taste!  I used to just cook in a crock-pot inside and my BBQ always fell apart perfectly.  I used to make ribs in the oven too and had the same tenderness.  Since using my smoker I have had a pan of water under the meat, cooked the meat slowly at an even 225 degrees, and done every other trick I have read about.  But, the Boston Butts and the ribs are still tough (but tasty).  How do I get my Boston Butts to get to that fall apart stage like I can get so easily in a crock-pot, while cooking them on my smoker?  The last bunch I had to cut up with scissors, which gives you BBQ chunks, instead of that nice shredded texture.  Any suggestions?

Ryan

Answer
Hi Ryan,
The main reason for tough pork butt is that allot of people make the mistake of not allowing it to get to the proper temperature. The best pork roasts are the ones that are slow roasted allowing it time for the connective tissue and fats to break down. When that happens you have tender meat. Are you using a thermometer to check for doneness?
I am just guessing that might be your problem because cooking with the smoker is definitely going to take more time slow cooking it than a crock pot or oven.
The other tip for shredding pork is to allow it to sit for 15 minutes before actually attempting it.
The other reason for tough roasts is cooking them at too high a temperature but this would not be your issue since you stated you are cooking it at an even 225 degrees.
The same is true with ribs. The one thing I like to do with my ribs is trim some of the fat and connective tissue off of them before smoking them. I also marinade them overnight.
I hope this helps you. If you are using a thermometer please give me a follow up question with what temperature you are cooking your roasts to as well as the type of smoker you are using and I will try to help you a bit further.
Regards  and happy smoking,
Misty