First brisket and first BBQ sauced pulled pork

suprfast · 01-10-2010, 06:02 PM

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

Bob E Que · 01-10-2010, 06:44 PM

mmmmmmm. looks great.

landarc · 01-10-2010, 06:55 PM

That is some good looking meat

suprfast · 01-10-2010, 07:12 PM

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.

BBQ Grail · 01-10-2010, 07:21 PM

Okay I'm a fan of that.

BRBBQ · 01-10-2010, 08:43 PM

Very nice.

leanza · 01-10-2010, 08:45 PM

That looks excellent!

shifferem · 01-10-2010, 11:11 PM

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...

Fat Daddy's Franks · 01-11-2010, 12:31 AM

Quote:

Originally Posted by suprfast

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.

suprfast · 01-11-2010, 03:19 AM

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

bbq ron · 01-11-2010, 06:32 AM

heck man, it all looks good

Kirk · 01-11-2010, 06:41 AM

Quote:

Originally Posted by suprfast

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.

Ron_L · 01-11-2010, 06:57 AM

Quote:

Originally Posted by suprfast

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.

HumboldtSmokeBBQ · 01-11-2010, 09:17 AM

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?

01-10-2010, 06:02 PM	#1
suprfast Take a breath! Join Date: 01-08-10 Location: State of confusion. Downloads: 0 Uploads: 0	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

01-10-2010, 06:44 PM	#2
Bob E Que On the road to being a farker Join Date: 08-19-09 Location: Ontario Canada Downloads: 0 Uploads: 0	mmmmmmm. looks great. __________________ OTS, iQue110, Broilmate grill, Masterbuilt 'lectric smokehouse.

01-10-2010, 06:55 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is some good looking meat __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-10-2010, 07:21 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Okay I'm a fan of that. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

01-10-2010, 08:45 PM	#7
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	That looks excellent! __________________ Tom

01-10-2010, 07:12 PM	#4
suprfast Take a breath! Join Date: 01-08-10 Location: State of confusion. Downloads: 0 Uploads: 0	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.

01-10-2010, 08:43 PM	#6
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Very nice.

01-10-2010, 11:11 PM	#8
shifferem Got Wood. Join Date: 01-03-10 Location: Montgomery, AL Downloads: 0 Uploads: 0	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... __________________ Eric - Currently with an ECB and a CG

01-11-2010, 03:19 AM	#10
suprfast Take a breath! Join Date: 01-08-10 Location: State of confusion. Downloads: 0 Uploads: 0	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

01-11-2010, 06:32 AM	#11
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	heck man, it all looks good __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

01-11-2010, 09:17 AM	#14
HumboldtSmokeBBQ is one Smokin' Farker Join Date: 08-06-09 Location: Occupied State of Jefferson Downloads: 0 Uploads: 0	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? __________________ -UDS -COS(Moth Balled) -Santa Maria Grill -20,000 BTU Bayou Classic Charcoal Starter -22.5" Weber Kettle -Fish the dog-Loyal Team Mascot "You go to the BBQ Competition with the BBQ you have, not the BBQ you want"

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