Bones
Full Fledged Farker
- Joined
- Oct 29, 2008
- Location
- Bartlett, IL
I suck at cooking Pork. I finished DAL this past weekend in Arthur, IL contest. Anyone willing to give me advice? I will be at the Libertyville contest this weekend and if you want to stop over and give me a couple of pointers from start to finish I would be greatful. I will give you charcoal in return for your advice.
I know I have a 1000 questions to answer before I get advice from anyone.
I cook on a Large Big Green Egg.
I usually buy my butts at sams.
Cook at 225
Use 3 or 4 different smoking woods.
I have used different rubs. Guns, yardbird, etc.
I have used fab. mine comes out to salty
I have cooked with no injection. comes out a little dry
I have found that I get the best flavor and moist meat with injecting with apple juice, cider vinegar with a little salt and pepper.
I wrap at 165 and pull from smoker at 195 to 198 depending on the feel of the meat.
I have turned in pulled, chunks with bark and without. Not really done slices.
I know anyone offering help will have these questions and more so fire away.
I have finished DAL 2 time this year and the main cause is burnt bark. I will stop using some rubbs that I have with sugar. I assume that is the cause of the burnt bark flavor. Funny thing is I do not taste the burnt flavor they give me comment cards on. Yes I get comment card. 3 last weekend. The good thing was they were consistant with burnt bark taste. Very useful. Thanks Judges
I hate to go into winter with such low placement and worrie about it all winter.
Thanks in advance for your help.
Chris
Bartlett Boneheads
I know I have a 1000 questions to answer before I get advice from anyone.
I cook on a Large Big Green Egg.
I usually buy my butts at sams.
Cook at 225
Use 3 or 4 different smoking woods.
I have used different rubs. Guns, yardbird, etc.
I have used fab. mine comes out to salty
I have cooked with no injection. comes out a little dry
I have found that I get the best flavor and moist meat with injecting with apple juice, cider vinegar with a little salt and pepper.
I wrap at 165 and pull from smoker at 195 to 198 depending on the feel of the meat.
I have turned in pulled, chunks with bark and without. Not really done slices.
I know anyone offering help will have these questions and more so fire away.
I have finished DAL 2 time this year and the main cause is burnt bark. I will stop using some rubbs that I have with sugar. I assume that is the cause of the burnt bark flavor. Funny thing is I do not taste the burnt flavor they give me comment cards on. Yes I get comment card. 3 last weekend. The good thing was they were consistant with burnt bark taste. Very useful. Thanks Judges
I hate to go into winter with such low placement and worrie about it all winter.
Thanks in advance for your help.
Chris
Bartlett Boneheads