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re: First Smoke on my WSM - Pork Shoulder
Posted on 6/17/13 at 6:16 pm to Kingwood Tiger
Posted on 6/17/13 at 6:16 pm to Kingwood Tiger
quote:I had read and heard from some people that the fat cap doesn't make a huge difference, that the internal fat is enough to give the flavor and tenderness. They said that the cap just ends up getting cut off at the end, so it actually works well to cut it off and let the outside get that dark crust to add texture to the pork.
next time get a pork butt with a little more of a fat cap, as it cooks down it will render into the pork and make it taste amazing.
2
Posted on 6/17/13 at 8:13 pm to Mr Fusion
Regarding the fat cap:
It has been my experience that when you cook that long, the fat cap really renders down quite a bit and actually adds something to the final pulled product. Try trimming the fat cap to a 1/4" to 1/8". Overall, looks very good. How did you serve it up?
On poultry, try going with a dry smoke and cooking at a higher temp. I use this method because I like the skin to have a more crispy, rather than rubbery texture.
It has been my experience that when you cook that long, the fat cap really renders down quite a bit and actually adds something to the final pulled product. Try trimming the fat cap to a 1/4" to 1/8". Overall, looks very good. How did you serve it up?
On poultry, try going with a dry smoke and cooking at a higher temp. I use this method because I like the skin to have a more crispy, rather than rubbery texture.
Posted on 6/17/13 at 8:17 pm to Mr Fusion
Good job.
Love my WSM.
You probably know this website, but I reference it all the time when I smoke.
www.virtualweberbullet.com
Love my WSM.
You probably know this website, but I reference it all the time when I smoke.
www.virtualweberbullet.com
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