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Canada-ON-GORMLEY Azienda Directories
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Azienda News:
- Pulled Pork. . . Best time to foil? and more importantly WHY??
JS - as you know, smoking a pork butt is a time consuming adventure it's filled with a lot of fat and connective tissue and could take hours to render the fat and breakdown the connective tissue A good planning figure is 1 1 2 to 2 hours a pound, low and slow
- Pulled Pork | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
Pulled it out just below 200 degrees and shredded it Always surprised by how little the rubs seem to influence the flavor of the meat After shredding, I separated the bath from the oil on the surface and put a little back into the shredded pork and a bit more of the rub sprinkled on
- Picnic Pork Shoulder. . . - Smoking Meat Forums
I've got a 8 5 lb picnic shoulder, that I going to use for pulled pork One time (~8 lbs), I scored the fat cap and pellet smoked fat cap up, with a pan of broth under, at 265˚F(9 hours) Hit 200˚F Bark was very good, fairly moist Another time (7lb 3 oz), I did injection and pellet smoked at
- To Wrap a Pork Butt or To Not Wrap A Pork Butt - Smoking Meat Forums
I've been converted - I used to foil, no I am strictly no foil The extra time that people save by foiling is made up by smoking at a hot temp, 275-300 I get great bark, great smoke, and they always turn out amazing I'm pretty consistent when it comes to pulled pork these days!
- JJs Tangy Pulled Pork Finishing Sauce - Smoking Meat Forums
Tangy Pulled Pork Finishing Sauce Reposting by itself to make it easier to find JJ☺ This is a popular Finishing Sauce to enhance the flavor of Pulled Pork, pulled Chicken or Shredded Beef It is similar to an Eastern North Carolina style Finishing Sauce, but more complex 2 C Apple Cider
- Pulled pork, wood, and smoke - Smoking Meat Forums
For pulled pork though it's going to be 80% pecan if not 100% If I do any mixing it's usually to throw in cherry or apple with a little hickory thrown in every third fill or so I like hickory and mesquite but I prefer them on beef if they're going to be the primary wood
- Pulled Pork Experiment. . . 180* Temp Hold to Finish: qview
For pulled meats, the easiest way to go is with a cut containing much more interior fat, which helps to baste the meat as it cooks from the inside out A chuck, for example, makes great pulled beef without much fuss at all, or if you want to slice it, you can, you just have to work around the fat deposits and some tougher tissues in the roast
- Vacuum sealing and freezing pulled pork - Smoking Meat Forums
When I smoke a pork shoulder I take it to 203 or 204 degrees IT, wrap it in foil, wrap it in a towel and put it in a cooler for about an hour the bone pulls clean out and while there is some fat running through the middle of the shoulder that will never break down
- To pan, or not to pan. (The Butt) | Smoking Meat Forums - The Best . . .
Consequently I pan wrap the butt(s) at the stall Doing so maximizes the captured juices you can use either on the pulled pork or for making gravies When I'm making pulled pork for family, there are always leftovers, and I know folks like the bark When not wrapped, after a night in the fridge, the bark gets softer anyway
- Pulled pork, boneless or bone in pork butt - Smoking Meat Forums
For Pulled Pork, it doesn't matter much If you Smoke it with a bone in, it will fall out real easy when it's done I never noticed a difference in flavor, except I like a Boston Butt much better than a Picnic Shoulder
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