• Best Pulled pork to date! **pr0n heavy - Page 5

Phrasty · 12-03-2011, 10:22 AM

Thanks again everyone.

Quote:

Originally Posted by TomB

Looks great. I pan but put the meat on a small rack to keep it from sitting in the fat.

The point of using the pan IS for the meat to sit in its own drippings. Yes you might sacrifice some bark but the fact that the meat is in the juices gets the spices & seasoning flavor way deeper and end up with very moist flavorful meat all the way to the bone! For those hardcore "barkers" maybe this isn't the way to go, but for me... it's been my go to method since I did this and I've gotten RAAVE reviews! I think it's at least worth a try. If it isn't better than the way you are doing them now, no harm done.

Cheers.

Brizz · 12-03-2011, 11:20 AM

Phrasty, so you aren't tenting/foiling then, the pan remains open-air? Panning is an alternative to completely foiling it sounds like to me.

Phrasty · 12-03-2011, 02:42 PM

Quote:

Originally Posted by Brizz

Phrasty, so you aren't tenting/foiling then, the pan remains open-air? Panning is an alternative to completely foiling it sounds like to me.

No I don't foil at all. It's left open the entire cook. Just rotated and flipped.

Cheers

jestridge · 12-03-2011, 03:09 PM

foil pan the only way to go, I usually cover after 4 hr of smoke.

Toscadero · 12-03-2011, 03:34 PM

I'm willing to give this a try. Cooked my last brisket in an open pan and it came out great. Hadn't thought about trying it with a butt. I like a lot of bark, but am willing to experiment.

hawk26 · 12-03-2011, 03:51 PM

Looks good and looks like you still had a good bark

silverfinger · 12-03-2011, 04:24 PM

Wish I was the dog.

I need to try that as well!
Thanks for sharing!

Sammy_Shuford · 12-03-2011, 04:32 PM

Fine looking pork my friend.

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12-03-2011, 03:34 PM	#65
Toscadero Knows what a fatty is. Join Date: 02-04-11 Location: Gainesville, FL Downloads: 0 Uploads: 0	I'm willing to give this a try. Cooked my last brisket in an open pan and it came out great. Hadn't thought about trying it with a butt. I like a lot of bark, but am willing to experiment. __________________ Bubba Keg [COLOR=Blue]Blue UDS Smoker[/COLOR] [COLOR=Red]Red Thermapen [COLOR=Blue]IQ 110 [COLOR=Black]Harbor Freight Weed Burner[/COLOR] [/COLOR] [/COLOR]

12-03-2011, 04:24 PM	#67
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Wish I was the dog. I need to try that as well! Thanks for sharing! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK THERMAPENYes, It's FAST.

12-03-2011, 04:32 PM	#68
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Fine looking pork my friend. Sent from my DROIDX using Tapatalk __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

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12-03-2011, 11:20 AM	#62
Brizz On the road to being a farker Join Date: 05-24-11 Location: Westwood, KS Downloads: 0 Uploads: 0	Phrasty, so you aren't tenting/foiling then, the pan remains open-air? Panning is an alternative to completely foiling it sounds like to me.

12-03-2011, 03:09 PM	#64
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	foil pan the only way to go, I usually cover after 4 hr of smoke.

12-03-2011, 03:51 PM	#66
hawk26 Got rid of the matchlight. Join Date: 11-23-11 Location: Tipp City, Ohio Downloads: 0 Uploads: 0	Looks good and looks like you still had a good bark