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re: Suggestions for smoking pulled pork and brisket
Posted on 8/26/20 at 4:02 pm to The Truth 34
Posted on 8/26/20 at 4:02 pm to The Truth 34
Will also need some wood chunks. Academy has a great supply if near one.
Lots of options. I prefer pecan-post oak for pork and just post oak for briskets.
Hickory is a versatile wood. Lots use fruit woods (apple, cherry, peach) for pork.
Matter of preference.
Lots of options. I prefer pecan-post oak for pork and just post oak for briskets.
Hickory is a versatile wood. Lots use fruit woods (apple, cherry, peach) for pork.
Matter of preference.
0
Posted on 8/26/20 at 4:06 pm to PJinAtl
quote:OP, "a rub" is a bit of a misnomer. Most just pat on the rub so you get even distribution without clumping
Slather with yellow mustard, rub in rub. Let sit overnight in fridge.
Posted on 8/26/20 at 4:34 pm to The Truth 34
I prefer not wrapping my meats like many do (during cook). I smoke my butts at 225 until done (204), the put in a foil pan w foil w towel over for 1 hr. I don't like the 3-2-1 for ribs either like most say.
This post was edited on 8/26/20 at 4:37 pm
Posted on 8/27/20 at 10:16 am to momentoftruth87
When I would wrap in foil, my bark was always disappointing. I recently switched to butcher's paper and the results are much better.
Posted on 8/27/20 at 1:43 pm to LNCHBOX
quote:
but it's not too bad once you have the right tools
Including a cooler with plenty of beer, amirite?
This post was edited on 8/27/20 at 1:44 pm
Posted on 8/27/20 at 3:02 pm to BigDropper
quote:
why not just use the same seasoning that was put on the pork in the first place?
You certainly can. Tony's just adds a bit of extra heat to go with the red pepper flakes. Depending on how hot your rub is you can just ad a bit more red pepper flake.
The key is the heat from the pepper flakes and the vinegar balanced with the sugar. Tony's, your own rub, Slap Ya Mamma, or any other commercial rub....they'll all work just fine.
I never make pulled pork without that finishing sauce.
This post was edited on 8/27/20 at 3:06 pm
Posted on 8/28/20 at 2:24 pm to LNCHBOX
quote:
Do a practice run with no meat to learn how to operate the Kamado. A Maverick or similar probe sensor setup will greatly help you dial in the temp.
After that, it's all about monitoring the internal temp of the meat. It seems overwhelming at first, but it's not too bad once you have the right tools.
I'd start with the pulled pork as it's much more forgiving.
Excellent advice. Get to know your pit first with a dry run. I'd hit a few YouTube channels that have done reviews on the Joe. You can pickup some tips like how much lit charcoal to start with and what are good vent positions. Then you can adjust from there.
My guess would be to not start with a lot of lit coals, 15 briquettes or so, and vents about 1/4 open on the bottom and wide open on top. The Joe is an insulated cooker so won't take much to get it heated up and should stay pretty consistent.
I've had some experience on a Big Green Egg, similar style cooker, and it's easier to start with low temp and raise it to temp then get an out of control fire tamed. That all starts with less lit charcoal.
Good luck. Enjoy.
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