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Unread 01-10-2010, 06:02 PM   #1
suprfast
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Default 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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Unread 01-10-2010, 06:44 PM   #2
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mmmmmmm. looks great.
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Unread 01-10-2010, 06:55 PM   #3
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That is some good looking meat
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Unread 01-10-2010, 07:12 PM   #4
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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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Unread 01-10-2010, 07:21 PM   #5
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Okay I'm a fan of that.
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Unread 01-10-2010, 08:43 PM   #6
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Very nice.
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Unread 01-10-2010, 08:45 PM   #7
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That looks excellent!
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Unread 01-10-2010, 11:11 PM   #8
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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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Unread 01-11-2010, 12:31 AM   #9
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Quote:
Originally Posted by suprfast View Post
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.
How long are you cooking it for? I never foil pulled pork except for when I cooler it before pulling. Use both WSM and UDS. Bring temp to 190 and then foil. If you go longer than 18 hrs you will find that it sometimes comes out too mushy and will often be falling apart when you try to remove it from the smoker.

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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Unread 01-11-2010, 03:19 AM   #10
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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?
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Unread 01-11-2010, 06:32 AM   #11
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heck man, it all looks good
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Unread 01-11-2010, 06:41 AM   #12
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Quote:
Originally Posted by suprfast View Post
Do the pros foil brisket?
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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Unread 01-11-2010, 06:57 AM   #13
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Quote:
Originally Posted by suprfast View Post
I was quite impressed and will definitely be doing the brisket exactly like this again.
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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Unread 01-11-2010, 09:17 AM   #14
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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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