How To Make Pulled Pork - Recipe
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PapaSop Meat Vacation? My wife has been bothering me to take a vacation for my 40th…I was going to go somewhere nice and sunny with free drinks and take a fishing excursion or two but you have intrigued me with the thought of going somewhere specifically for the meat…
Jonathon
That’s a great idea but my vacation will be in the kitchen and garage. The plan is to do some brats, breakfast sausage, venison sausage and snack sticks and that pulled pork. And probably a steak or two along the way. -
PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!
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PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!
Jonathon
LOL. After one day of sitting I’d be like, ok, this is boring, lets do something. Perhaps I’ll include an umbrella drink in my next meat pic.
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Well here’s some sous vide pulled pork that I made, my recipe differed a little from Jonathon s because I went @ 165 for 24 hours, then finished mine on the smoker for 3 hours at 225 to give it a good smoke flavor. I injected my pork shoulder using Waltons Automatic Syringe Injector with Butcher BBQ Pork Injection, and rubbed it with Bad Bryon’s Butt Rub.
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Tex_77 I think that is probably the right call. Sous Vide has it’s place but so does smoking!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 I think that is probably the right call. Sous Vide has it’s place but so does smoking!
i just have a hard time getting in the sous vide or waterbath cooking style. Seems like alot of wasted time and extra steps to me, maybe someday i might realm into the new cooking society just to see what its all about
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i just have a hard time getting in the sous vide or waterbath cooking style. Seems like alot of wasted time and extra steps to me, maybe someday i might realm into the new cooking society just to see what its all about
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Joe Hell yes i so wanna try a reverse sear. I just learned about it last week
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twilliams It’s pretty simple, pretty much the same principals as sous vide, low and slow, then sear the heck out of it.
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twilliams It is the best way to cook a steak. Check out this post from joe hell which is an amazing breakdown of his experience with sous vide vs reverse sear, this has everything you need https://meatgistics.waltonsinc.com/topic/1300/sous-vide-vs-reverse-sear
Then there is this https://meatgistics.waltonsinc.com/topic/952/reverse-sear-vs-sous-vide and this https://meatgistics.waltonsinc.com/topic/952/reverse-sear-vs-sous-vide
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Joe Hell Also, I moved that post into your blog, that post deserved a bump. I hope anyone who did not follow it initially reads it now.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Nothing to it…low and slow then sear the crap out of it! lol. I’ve got a t-bone from the shop that I intend to do that with this afternoon. Can’t wait!
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Joe Hell Also, I moved that post into your blog, that post deserved a bump. I hope anyone who did not follow it initially reads it now.
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Done, done and done!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I’m throwing a smaller Boston butt in the smoker in the morning. Has anyone played around with wrapping it in foil toward the end? I read that it makes for an easier pull although theoretically it shouldn’t make a difference because the collagens break down either way after it reaches 190°F
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I almost always wrap around 150-160 then cook until between 200-205.
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