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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2011, 09:13 PM | #1 |
Got Wood.
Join Date: 01-09-11
Location: Kaysville, Utah
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Brined and Wrapped?
Hey guys just wondering what you all do with your pulled pork. What I typically do is cook at 225-250 for 4 hours or so than wrap in saran wrap and tinfoil and cook the rest in the oven.
I know some of you must use this similar method my question is do you guys wrap your butts in saran directly on the meat or just use it as a cover in what tray your cooking it in. Also I know there are threads out there talking about brining your butts but with this method is it necessary? Does it help with moisture? Thanks for your input! |
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10-13-2011, 09:34 PM | #2 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Brining butts? I know a lot of people inject them but I don't think many people brine them.
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Rick |
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10-13-2011, 09:56 PM | #3 |
Full Fledged Farker
Join Date: 05-14-10
Location: Gibsonburg,Ohio
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Killer, it beats me as to why anyone would brine a Butt!Doesn't need it,and when left in the smoker till it's done will give you better Bark.
This is what works for me; I start by developing a nice Ember Bed to cook with and add little pieces of wood as needed. I hold my temp at 225*f and DO NOT OPEN the LID of MY SMOKER until my calculated time is done.I then pull on the bone and if it slides out easily I will then wrap in foil and rest a few minutes. As for the wrapping, do the meat not the pan, or all your juices will leak out , then wrap with foil and go on about the way you do.The plastic will not melt with the foil over it,so onward...
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SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours! |
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10-13-2011, 10:22 PM | #4 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
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10-13-2011, 10:24 PM | #5 |
Got Wood.
Join Date: 01-09-11
Location: Kaysville, Utah
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10-13-2011, 10:26 PM | #6 | |
Got Wood.
Join Date: 01-09-11
Location: Kaysville, Utah
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So do you typically not wrap your butts with seran? If you did would your wrap it in seran and put back in the smoker?
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10-14-2011, 04:56 AM | #7 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I have never felt the need to brine a butt and I always let them go on the smoker until they are done, creates great bark that when pulled mixes in the tender stuff for great flavor.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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10-14-2011, 05:13 AM | #8 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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What AB22 said...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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10-14-2011, 06:56 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Tags |
brining, pulled pork |
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