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re: About to do a pulled pork cook. Advice would be great
Posted on 3/26/16 at 9:45 pm to flyAU
Posted on 3/26/16 at 9:45 pm to flyAU
Yey for smoking, just got a packer in my right now.
water in your drip pan, nothing you add to it will add any flavor to the meat.
There is a great read on amazing ribs about fat cap up or down. I usually go down with brisket. I've done it both ways with butt and not noticed a big difference.
water in your drip pan, nothing you add to it will add any flavor to the meat.
There is a great read on amazing ribs about fat cap up or down. I usually go down with brisket. I've done it both ways with butt and not noticed a big difference.
2
Posted on 3/27/16 at 5:27 pm to Dam Guide
FlyAU..butt report? How did it turn out?
You said you had a large big green egg. Hopefully you used big chunks of charcoal. I've done 17+ hour cooks at 225 without going 10 degrees above or below with my BGE.
You said you had a large big green egg. Hopefully you used big chunks of charcoal. I've done 17+ hour cooks at 225 without going 10 degrees above or below with my BGE.
Posted on 3/27/16 at 11:26 pm to Dam Guide
Haven't read the Amazing Ribs info on the fat-cap up vs down debate.
Franklin smokes fat-cap up. But I think this is because he's smoking in a "tunnel" configuration where the hotter smoke will be to the forward side. In a "smoke-stack" configuration (such as a BGE) where the smoke is rising from directly below the fat-cap would be down. Point being, use the fat cap as a heat-shield.
Also, in a BGE, it is my understanding that the hotter spot will be directly opposite the vent. So when positioning the plate-setter, configure it with one of its feet likewise, i.e., directly opposite the vent. This will help disperse the heat. With this in mind, it can help with how you orientate meats. For a brisket, the fattier point would go near the hotter point and the leaner flat away from it.
Franklin smokes fat-cap up. But I think this is because he's smoking in a "tunnel" configuration where the hotter smoke will be to the forward side. In a "smoke-stack" configuration (such as a BGE) where the smoke is rising from directly below the fat-cap would be down. Point being, use the fat cap as a heat-shield.
Also, in a BGE, it is my understanding that the hotter spot will be directly opposite the vent. So when positioning the plate-setter, configure it with one of its feet likewise, i.e., directly opposite the vent. This will help disperse the heat. With this in mind, it can help with how you orientate meats. For a brisket, the fattier point would go near the hotter point and the leaner flat away from it.
Posted on 3/28/16 at 8:36 am to flyAU
Hope your smoke went well. There's no reason to brine a butt as it has plenty of fat that renders to keep the meat moist. I always use mustard as a basting agent so my rub sticks. I have cooked a butt in a crock pot and there's no comparison to a smoked butt with bark. If you are going to drown it in BBQ sauce then it may not matter, but I use a vinegar based finishing sauce and it's delicious. Ditto the comment on double wrapping in foil and putting in a towel filled cooler for a couple of hour rest before pulling. It will still be hot and the pork is juicier.
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