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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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01-10-2010, 06:02 PM | #1 |
Take a breath!
Join Date: 01-08-10
Location: State of confusion.
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First brisket and first BBQ sauced pulled pork
normally the pulled pork is used for carnitas, but i needed something more homey. I was quite impressed and will definitely be doing the brisket exactly like this again.
pulled pork action |
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01-10-2010, 06:44 PM | #2 |
On the road to being a farker
Join Date: 08-19-09
Location: Ontario Canada
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mmmmmmm. looks great.
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OTS, 18 1/2 WSM (Betty), iQue110, 30" MES |
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01-10-2010, 06:55 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is some good looking meat
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-10-2010, 07:12 PM | #4 |
Take a breath!
Join Date: 01-08-10
Location: State of confusion.
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maybe its just me but i feel my pulled pork always comes out a tad on the mushy side. I do foil it and i understand that this basically braises the meat. Should i stop foiling for the future to get a more crisp bark and "tougher" but tender meat.
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01-10-2010, 07:21 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Okay I'm a fan of that.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-10-2010, 08:43 PM | #6 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Very nice.
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01-10-2010, 08:45 PM | #7 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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That looks excellent!
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Tom |
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01-10-2010, 11:11 PM | #8 |
Got Wood.
Join Date: 01-03-10
Location: Montgomery, AL
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I have read somewhere that you can unfoil it and take the heat up a bit for the last 30 minutes - supposedly would allow for more of the crispy bark while not taking away the tender juiciness... but to be honest I have never tried - just did my first one for new years...
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Eric - Currently with an ECB and a CG |
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01-11-2010, 12:31 AM | #9 | |
Got Wood.
Join Date: 09-16-09
Location: Yuba City, CA
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Quote:
My bark is generally always right on and after foiling for 2 hours it pulls by hand fairly easially but not mushy. |
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01-11-2010, 03:19 AM | #10 |
Take a breath!
Join Date: 01-08-10
Location: State of confusion.
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Just over 8 hours total time. It was only a 3-4lb butt/shoulder, whatever it was. the flavor was great, just like more BITE to the meat. Next time i wont bother foiling it. I saw i had the color now to get the texture.
Do the pros foil brisket? kris |
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01-11-2010, 06:32 AM | #11 |
is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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heck man, it all looks good
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kcbs (CBJ) lang 60 mobile chargriller duo gosm |
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01-11-2010, 06:41 AM | #12 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I foil mine at around 165 internal (somestimes I add juice or sauce, sometimes not), take it to 190 or so and start checking with a probe to see if it's tender. If not, I cook it until it is tender then I let it rest in a cooler for a couple of hours before slicing.
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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01-11-2010, 06:57 AM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The food looks great! Thanks for sharing. You mention that you will be doing another brisket like this again but you didn't tell us what you did for either meat.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-11-2010, 09:17 AM | #14 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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I find that the temperature you take the pork your pit is super important. if you let it get up too high, it tends to get mushy...thats my experience.
The food looks great, what did you do to the brisket?
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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