Quote:
Originally Posted by ebijack
Something you might want to try sometime for your large cooks of shoulders. You can do it on a single butt. Put butts on smoker naked. Smoke as usual. Add the drippings and rubs to the pork as you pull it. Mix fully.
It saves alot of time when doing 40+ butts. End product comes out great. You still have crispy fat etc. But there tends to be more of a flavor from the rub, when mixed in the meat when shreading compared to rub just on the outside. We typically get 3-4 butts shredded per full hotel pan. We (Diesel Dave)stopped injecting and rubbing first a few years ago for the shoulders. Big time saver, and no complaints.
Just a thought.
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Thanks ebjack,
I always catch the dripping in full size hotel pans, and refrigerate them to harden the fat for easy removal,while the meat is holding for a few hours. Just before serving the drippings and the pulled pork are reunited with another very light sprinkle of rub.
EDIT:
Actually I threw an additional plain but on to test. Sometimes change is hard, but at least I'll give it a test run. Thanks...
My wife say's I'm OCD because I fight change, and I like things done in a specific manner. LOL
