Pulled pork
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@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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What is the preferred paper type for the crutch?
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This may be Franklin’s best show in his series. It’s about finishing brisket with foil vs paper vs naked
You may have seen it before but some probably haven’t
https://www.youtube.com/watch?v=lnRRDSYgdmw
The interesting thing was after all the conversation they both feigned a squabble over who was going to get the Naked one -
Chef i am surprised to see you use foil vs. paper if you are wanting to maintain a crunch on the bark.
twilliams processhead I know. Of all times to run out of butcher paper, LOL Foil is okay, and gives a good product, but I do prefer butcher paper.
As far as the color thing, it’s not the color, but the thickness. White comes in several thicknesses, and usually price dictates what a store carries. The pink does not come in nearly as many thicknesses, and is typically thicker than the white that is in inventory.
I use the pink for the thickness.
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What is the preferred paper type for the crutch?
processhead pink or peach
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If it’s on a men’s shirt it salmon!
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kyle Total time took 13 hours. Pulled it at 207 degrees. Bark was very good and the pork glistened with moisture. That’s only a guideline, too many variables.
Now, started the ribs to finish off the proteins for the day.
Happy Easter Everyone. We have be blessed with such a great gift.
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
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processhead pink or peach
twilliams is there a difference?
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.
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Tex_77 between peach or pink, not sure. Be honest with you its probably the same thing.
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Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.
Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.
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Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.
twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.
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Chef would that also apply to the translucent product on rolls sold in stores to consumers and marketed as wax paper?
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One of my favorite pork butt dishes is to chop up a pork butt after smoking and then take small quantities seasoned with salt, black pepper, cumin, cayenne, and a bit of lime juice, then brown it up in a hot skillet till crispy on the outside. That is my spin on carnitas for wrapping in a tortilla, eating with beans and rice or just to nibble on.
processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
Improvise, Adapt and Overcome! Semper Fi
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processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
Bob Stehlik said in Pulled pork:
processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
I think every culture has their own way of turning leftovers into something every bit as delicious as the original dish, and sometimes even better!
Here’s to leftovers!
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twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.
Since I started the ribs on this topic, thought I would just finish them here. I wrap my ribs when I first sight of a bone poking out.
I then apply a light coating of honey, topped with medium brown sugar and some additional dry rub.
Wrap. I go kind of by the 2:2:1 rule. 2 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped, applying what every sauce every 15 minutes, being careful not to burn the sugars that are in many sauces.
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