MuggerzBBQ
MemberGot rid of the matchlight.
- Joined
- Sep 29, 2015
- Location
- Alexandria VA
Greeting's BBQ Brothers,
I wanted to reach out and see if I can get some feedback. I cook tons of pulled pork and pretty much get rave reviews, I Inject, Rub & cook low and slow @ 225 for up to 16-20 hours depending on how many I have on the smoker. I'm usually done 15 but If I have 75 Lbs on it always takes me longer. I have been cooking mostly with a pellet smoker the last 2 years.
Now this brings me to my question, what should the flavor train consist of. Mine always is the rub with a light smoke then into the natural flavor of the pork and its always a little sweet because I use a brown sugar/salt injection.
The reason I'm asking is I have tried 2 BBQ food truck that are trendy and have great reviews this past weekend, one with a small trailer smoker in tow pumping out smoke, however I don't see how it would be possible to cook his menu on it.
Both of the trucks Pulled Pork was very similar and nothing like mine. I'm eating dry "No Sauce" pulled pork, I didn't get a good smokey bark flavor, it was moist tho, then after a few chews the smoke came in later and it was very distinctive. So here I am trying to figure this out..
Either I'm doing something wrong or just not doing something? Are they not smoking there pork and adding liquid smoke?
I'm confused..
Jason
I wanted to reach out and see if I can get some feedback. I cook tons of pulled pork and pretty much get rave reviews, I Inject, Rub & cook low and slow @ 225 for up to 16-20 hours depending on how many I have on the smoker. I'm usually done 15 but If I have 75 Lbs on it always takes me longer. I have been cooking mostly with a pellet smoker the last 2 years.
Now this brings me to my question, what should the flavor train consist of. Mine always is the rub with a light smoke then into the natural flavor of the pork and its always a little sweet because I use a brown sugar/salt injection.
The reason I'm asking is I have tried 2 BBQ food truck that are trendy and have great reviews this past weekend, one with a small trailer smoker in tow pumping out smoke, however I don't see how it would be possible to cook his menu on it.
Both of the trucks Pulled Pork was very similar and nothing like mine. I'm eating dry "No Sauce" pulled pork, I didn't get a good smokey bark flavor, it was moist tho, then after a few chews the smoke came in later and it was very distinctive. So here I am trying to figure this out..
Either I'm doing something wrong or just not doing something? Are they not smoking there pork and adding liquid smoke?
I'm confused..
Jason