AboutWhitestag Expertise I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.
Experience I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials Not applicable to this area of expertise.
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 Since I do not eat or cook pork, I cannot address the specifics of ribs or boston butt, but I can speak to the general issues of using a smoker. You're cooking with dry heat, so you need to cook longer and at a lower temperature. Try that, and I think you'll solve your problem. It may take several tries to get it right (I ruined my first three beef briskets), but eventually you'll get it figured out.
