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re: First Smoke on my WSM - Pork Shoulder
Posted on 6/17/13 at 8:13 pm to Mr Fusion
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.
1
Posted on 6/17/13 at 8:38 pm to jmon
A major reason I took off the fat was to get more bark. I really enjoy it in the pork.
We served it on buns with a few different bottles bbq sauces to choose from, depending on preference. My roommate invited his dad over, and they are Italian, so he brought a huge pot of meatballs and red gravy he made that week. I actually scooped some of the gravy onto my pork and ate it with a fork, it was to die for. He makes it from scratch from tomatoes from his garden.
I got most of my tips from TVWBB, I love that site.
We served it on buns with a few different bottles bbq sauces to choose from, depending on preference. My roommate invited his dad over, and they are Italian, so he brought a huge pot of meatballs and red gravy he made that week. I actually scooped some of the gravy onto my pork and ate it with a fork, it was to die for. He makes it from scratch from tomatoes from his garden.
I got most of my tips from TVWBB, I love that site.
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