Search results
Results from the WOW.Com Content Network
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.
Twice Smoked Pulled Pork "I have won numerous ribbons and awards for my twice smoked pulled pork. You can't go wrong with this winner!" "Remove from smoker, allow the meat to cool (in the foil), once cooled, hand pull. Allow meat to stay in large pulled chunks. Place the pan back into smoker about 1 hour before service to increase the smoke flavor.
I'm thinking of making a pork butt for my first smoke and am trying to decide if I'll want to wrap it when it hits about 160 degrees F or just let it sit until it makes it up to the full internal temp. I like to wrap beef, but I've never smoked a pork butt so I'm at a loss as to what I want to do.
My most recent butt, I smoked until 145f, and brought the butt inside and finished in a 5qt crockpot. A covered crockpot is very close to foiling. It's also well insulated, so at your desired temp of let's say 200f, you cut the heat and now you're in the resting stage, right in the crockpot compared to dirtying up a cooler.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
1. They are adding more rub after the meat is pulled. For roasts that are NOT "enhanced" (pre-brined with up to a 12% salt solution), the meat can taste bland after smoked. I add more rub to the pull after the smoke, and that stepped the flavor up quite a bit. 2. They could also be using pre-brined, "enhanced" pork butts and picnics.
I have successfully smoked the large pork boneless shoulder butts from Costco in the past, but I am having trouble with some bone-in Boston Butt Pork Shoulder Roasts from my local grocery store. I have done three in the past week (4-7lb range), and all turn out fatty, chewy and tough - definitely far from the "fall apart tender" that I achieved ...
I just smoked two butts that I prepared exactly the same. Last night I foiled one after reaching 150°, then let both butts cook to 195°. The bark on the foiled wrapped pork was soft soggy and lacked depth of flavor.
Cured, Smoked & Pulled Pork ButtI had a half of a Butt Curing in the fridge, Today was it's big day. Butt cured for 8 days, Pulled it out this morning rinsed and soaked it, patted it dry and put a light coat of Garlic, onion & honey powder along with some black pepper. Let it sit in the...
Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it. Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church. After the smoker reached 225° it was...