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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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03-12-2018, 07:02 PM | #1 |
Knows what a fatty is.
Join Date: 12-06-17
Location: Slidell, La
Name/Nickname : Sonny
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Stepped up my pulled pork in the last 6 months.
My pulled pork has always been good when it was fresh, I never really cared for it after I froze it. I had resigned myself to only cooking 6 to 8lb butts so my q would be fresh when I wanted to eat some. About 2 years ago I bought a vacuum sealer and it helped. What really brought my game up was a couple of apple sider vinegar sauce recipes I found about six months ago along with a good Brunswick stew recipe. Three weeks ago I found some boston butt's for $0.99/lb and cooked 3 10lb butts, had some people over that night and bagged and sealed the rest in pound serving portions. For dinner tonight we threw one of the bags in a pot of simmering water till it was warm, put some meat on a bun, covered it with some ACV sauce, threw a couple of hamburger dills on top and served with a side of Brunswick stew. Man, that was a good meal
Last edited by thigpen1; 03-12-2018 at 07:56 PM.. |
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03-12-2018, 09:05 PM | #2 |
Is lookin for wood to cook with.
Join Date: 02-06-14
Location: Dripping Springs, Tx
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Sounds good brother. Im just getting into really cooking pork butts but they are cheap and make some good q. Any tips or tricks for a rookie cooker? I’ve been treating them like a brisket (because that’s what I know) and doing them unwrapped until around 165 and then finishing them covered in a foil pan with juice and brown sugar.
Comes out good but definitely not great...
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Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen |
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03-12-2018, 09:26 PM | #3 | |
Knows what a fatty is.
Join Date: 12-06-17
Location: Slidell, La
Name/Nickname : Sonny
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03-13-2018, 10:58 AM | #4 | |
is one Smokin' Farker
Join Date: 05-12-08
Location: Los Alamos, NM
Name/Nickname : Greg
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Pit Boss Copperhead 5 Series, Blackstone Griddle, Camp Chef Explorer, UDS |
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03-13-2018, 11:10 AM | #5 | |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer. |
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03-13-2018, 11:16 AM | #6 |
Is lookin for wood to cook with.
Join Date: 02-06-14
Location: Dripping Springs, Tx
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Thanks!
Thanks for all the responses. Now Im really ready to get started! I'll definitely include that ACV sauce on the next one. I didnt realize you should stop around 195 on the butts, had been doing them into the low 200's...usually 205 or so. Was probably overcooking them and drying them out a touch.
If you were going to freeze much of it would you try to leave it intact or go ahead and pull it apart and then vacuum seal? I'm thinking I'll do a hand full of butts on the next cook since I have the pit fired up anyway.
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Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen |
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03-13-2018, 11:23 AM | #7 |
Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
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I do the same when reheating my bbq. If I know I'm eating it that night for dinner I'll take the pkg out of the deep freeze and let it thaw during the day. I'll get a pot of water to a slight boil then will turn off, place my vac sealed bag in the water, cover with the lid and let it sit off the burner for about 30 mins. Like it came off the smoker.
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03-13-2018, 11:26 AM | #8 | |
Full Fledged Farker
Join Date: 11-15-16
Location: Macon
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Don't forget - all those juices on the cutting board while pulling the meat, pour that right back in with the shredded meat. We generally only use left over pulled pork as ingredients in other stuff. Tacos, quesadillas, pizza, etc.
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03-13-2018, 11:27 AM | #9 | |
Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
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I mix back the juices from the foiling pan to the pork and let that sit over night. I'll then do the vac seal that next day. I find that the juice doesnt get sucked out as much during the sealing process when it has time to congeal on the meat in the fridge. ymmv.
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03-14-2018, 10:20 AM | #10 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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No need to wrap, foil pan, spritz, etc. Just rub and cook low and slow.
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03-14-2018, 10:26 AM | #11 | |
Is lookin for wood to cook with.
Join Date: 02-06-14
Location: Dripping Springs, Tx
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Pork Butts
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Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen |
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03-14-2018, 11:01 AM | #12 | |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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