Pulled pork
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I do 1part vinegar, 1part soy sauce, 1part real apple juice, not the drink. Injection, and also use as a mop during smoke / cook. or just inject and pre lather with cheap mustard and your favorite rub. Then mop or spray after 3hrs every 40mins or so… Finished temp apx 201* for pulled pork
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I do 1part vinegar, 1part soy sauce, 1part real apple juice, not the drink. Injection, and also use as a mop during smoke / cook. or just inject and pre lather with cheap mustard and your favorite rub. Then mop or spray after 3hrs every 40mins or so… Finished temp apx 201* for pulled pork
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Fat_Bob Stringy and a bit bloody i would think… Thanks for the correction. Big fingers, small key board. that’s my story and I’m sticking to it
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Fat_Bob Stringy and a bit bloody i would think… Thanks for the correction. Big fingers, small key board. that’s my story and I’m sticking to it
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Please, let us not go down that yellow brick road. Ha Ha… I’ve been told that before. Oh, Oh censure in the que .
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Fat_Bob Don’t know what your talking about Bob 201* is a good temp
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Thanks guys
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JoeB LOL. I guess that notification I received that said you edited the post after I gave you a poke with the stick was a system error. (
)Fat_Bob I Know nothing, I see nothing.
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Aaron Franklin has a good Texas-style pork butt
@kchaloup I never thought of him. I have his book. Thanks
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Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
@dennyo thanks. I have smoked them before, but my dad did the prep work on them. We would have meals at our town hall and feed the older folks in the neighborhood. Always a big success. I just wanted to try and get something close to his, and the only thing I know he used for sure was apple juice. Just looking for ideas from the community here.
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I use apple juice for spritzing and a bit in the foil before wrapping.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
hey vegetarians, my food poops on your food!
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We make them all the time. Drop a few apples in the grinder and strain through cheesecloth for injector. Pomp them up with all they’ll hold. Cover with SPG and spritz with !/2 and !/2 cider vinegar and water every 40-45 minutes. Haven’t had a bad one yet.
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Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
@dennyo For the most part, I agree. When I go to a new BBQ joint, I always try the pork first. If you can’t make a good (not even great, just good) pulled pork, I cannot trust that you can do the other proteins correctly.
That said, while good pulled pork is easy, great is much more difficult, imo, than great ribs, or chicken. I think it’s a surface area issue, and the fact that many times it can be a touch mushy if you go too far. Great pulled pork is something to be super proud of.
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Midwest, I agree but too if they take pp too far it is dry. WHY?
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@dennyo I think the dry part is a process issue. I doubt that most restaurants take the pork so far that it dries out, as you have to go past the falling apart, mushy mess stage to get there. I think one of 2 things probably happens:
1 (most likely) they pulled the butt apart too early, and then held it in a dry environment, causing it to dry out.
2 - they pulled early, figuring that while being whole and in hot hold it will finish cooking. Then, either because they’re too busy, or employee error pulling one early, they are pulling it before it’s finished. This would also lead to a much tougher product, however.
101’s going to be a bit stringy don’t ya think? LOL
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