How To Make Pulled Pork - Recipe
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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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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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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
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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.
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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.
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Tex_77 I tried to punt on this one and I don’t know why you are calling me out 8 MONTHS LATER!!! Instead, we should BOTH cast our derision at Darkfish89
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