Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-20-2019, 10:09 AM | #31 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
|
use a simple rub with the sugar content that creates the bark you like
spend most of your time and energy on making sure you have a good fire that burns clean and maintains constant low temps throughout the cook the rest is hocus pocus (secret rubs, slathers, bbq sauces, exotic wood, etc) over the top bbq speaks for itself just my $0.02 ....Good Luck!! |
|
05-20-2019, 10:46 AM | #32 |
Found some matches.
Join Date: 03-28-19
Location: Belmont
Name/Nickname : George
|
I plan on trying an experiment with a whole bone in shoulder this weekend for my Memorial Day Belmeat. The plan is to smoke the day before until 150 degrees, wrap overnight in a cooler and then steam with apple juice and water to temperature, similar to how you would do for a pastrami. Let you know how it goes
__________________
All rules not meant to be bent, must be broken |
|
05-20-2019, 11:09 AM | #33 |
On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
|
I brine the butt for a couple of days, dry rub, smoke and wrap with butter, toasted garlic and Rosemary. When the butt is ready I let it rest and I shred it. I let it sit in the refrigerator over night. The next day I heat it up on the stove. I start with diced onions in butter, then garlic and some white wine. Add the pork and let it soak up all of that flavor.
You could then make a vegetable rice with onion, more garlic and red pepper and add the shredded pork for ridiculous flavor. |
|
05-20-2019, 11:23 AM | #34 |
Full Fledged Farker
Join Date: 07-22-09
Location: Franklin, TN
|
Most folks are just used to pork being boring so they go straight to covering it in sauce...
I used to be a big proponent of cooking straight thru to get that bark super dark, pulling it, then adding a bit of rub in for a flavor boost, but lately I've been experimenting with wrapping with a sauce made of ACV, apple juice, worstershire and a few misc spices, then saving the sauce, separating fat, and adding it back to the meat with a bit of rub. My goal is to enhance the meat and add flavor without folks thinking it's already sauced.
__________________
Traeger Silverton, PBC, Blackstone 36" and a Broil King Baron... Life is good |
|
05-20-2019, 02:25 PM | #35 |
Knows what a fatty is.
Join Date: 12-13-18
Location: Central NC
Name/Nickname : NC Native
|
Chop it up, splash of vinegar sauce. There's beauty in simplicity.
|
|
05-21-2019, 12:06 AM | #36 |
is One Chatty Farker
Join Date: 06-30-16
Location: Israel
|
Wow so many good tips. Thanks all!
|
|
05-21-2019, 01:18 AM | #37 |
Knows what a fatty is.
Join Date: 12-11-15
Location: San Jose, CA
|
To all the folk who wrap: Can you achieve the same results with better bark if you just place a pan with a calculated amount of water underneath, such that the evaporation of the water doesn't *quite* dry out before the drippings after the stall replenish them? And then use that instead of foil juices? For me, the joy of pulled pork (versus braised shoulder) is the pieces of crispy bark mixed in...
Also, I'm a big proponent of using some (at least) of the rendered fat from the pork when mixing back into the meat. Nobody eats BBQ for health, why throw away all that flavor? Sure, remove the chunks of fat that haven't rendered, but the liquid fat is gold, especially for reheating. |
|
05-21-2019, 05:26 AM | #38 |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
I've done about 30 individual pork shoulder cooks in the past year trying to hone in something and I pretty much have settled on
1) Rub outside with salt, honey mustard, and Oakridge (either comp or secret wep) 2) Inject with Peach Apple Juicy Juice, Oakridge Game Changer, and a shot or 2 of Franks Red Hot 3) Cook @ 225 on grates until 165 IT, then foil pan and wrap with a little Peach Apple Juicy Juice 4) Cooler @ 202-204 IT for as long as I need then pull with a little more Secret Weapon rub and the drippings from the foiled pan. My wife ends up eating more of it than I do, and she's a pretty damn picky eater. I figure if the best Qers in the world rub, injection, and foil its a good place to start. Sent from my SM-G950U using Tapatalk
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B |
|
05-22-2019, 02:54 PM | #39 |
On the road to being a farker
Join Date: 03-09-14
Location: Enfield, CT
|
I never thought about doing a whole shoulder... so even if I buy them separate like you did, it'll take like 24 hours? Not the normal 10-12 like a lone butt would?
|
|
05-22-2019, 03:10 PM | #40 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
|
The best PP I've ever pulled off used Chris Lilly's rub and injection. Be sure to let it warm up a bit so it can take the injection. I double wrap or put it in a pan to catch the juices. Once pulled I pour the juice over the pork and dust it with a finer ground version of the rub. Enjoy.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
|
Thanks from:---> |
05-22-2019, 03:24 PM | #41 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
|
There's a theme here. Re-introducing some form of flavored liquid is the "secret".
|
|
05-22-2019, 03:29 PM | #42 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
Shhhh....dont tell
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
05-22-2019, 04:36 PM | #43 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
|
Well timed thread. I am actually in North Carolina this week on business. First time to travel this fine state. Stopped by Lexington BBQ yesterday for lunch. Sorry no pics. It was good. I got the large tray with coarse and regular chopped. It was good. A tad bland though, but very moist. People there are super nice. Today some clients took me to Parkers's in Wilson, NC, which also does fried chicken and catfish. It is Easyern so they do whole hog. I liked it a little better. The sauce had a little more pop to it.
I really enjoy the NC Q so this weekend I want to do some quasi Carolina Q. Will do a small butt just because I don't want a ton of leftovers. Will use an eastern type sauce though. Seasoning on the butt will be simple salt and pepper, no injection and no wrap for stout bark
__________________
______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
|
05-22-2019, 08:06 PM | #44 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
Interesting replies.Thank you for asking the question.Thin BLUE smoke,my friend.THIN BLUE smoke is your friend.
|
|
05-23-2019, 08:10 AM | #45 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
I currently inject with Butchers- 1/3 cup and 1/4 cup packed brown sugar Add 2 cups apple juice the fill the quart container with bottled water I put the whole quart in the butt When it his 165 I wrap in foil and add Stubbs pork marinade and take off grill when done No ever complains about it
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
Thread Tools | |
|
|