How To Make Pulled Pork - Recipe
-
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.
-
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
-
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
-
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
-
Joe Hell yes i so wanna try a reverse sear. I just learned about it last week
-
twilliams It’s pretty simple, pretty much the same principals as sous vide, low and slow, then sear the heck out of it.
-
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
-
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
-
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!
-
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.
-
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
-
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
-
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
-
I almost always wrap around 150-160 then cook until between 200-205.
-
JerkyIsMySalad I don’t usually wrap because I will add a water pan with automotive sponges sticking out of it to give me a high relative humidity, if you don’t have a set up like that then wrapping for the last few hours is pretty common. Darkfish89 Do you wrap pork butts when you’re doing them?
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
-
JerkyIsMySalad I don’t usually wrap because I will add a water pan with automotive sponges sticking out of it to give me a high relative humidity, if you don’t have a set up like that then wrapping for the last few hours is pretty common. Darkfish89 Do you wrap pork butts when you’re doing them?
Jonathon since Darkfish89 didn’t answer your question, I’ll give you my answer, and its yes. I wrap every time I smoke a pork butt. I generally wrap when the meat is around 150-160, then finished wrapped to around 200 or so.
-
JerkyIsMySalad I don’t usually wrap because I will add a water pan with automotive sponges sticking out of it to give me a high relative humidity, if you don’t have a set up like that then wrapping for the last few hours is pretty common. Darkfish89 Do you wrap pork butts when you’re doing them?
Jonathon Sorry i just saw this. Alot of people wrap at a certain temp. I wrap once the bark is where i want it to be. Rule of thumb use the smear test. If you push and rub your finger on the meat if none of the seasoning comes off its time to wrap.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
