First go at pulled pork, let me know your thoughts

[canada3]

I thought it came out well, the only thing that I would say I should do better next time is probably add a lot more rub as the bark on the meat was not particularly great.

 

[davesfroggin]

I would agree on adding more rub. Idk if you did or not but after I get all my pork pulled, ill sprinkle more rub on the meat and mix it all up. I've never done it but you could also not wrap it the next time.

 

[vibe]

No need to keep adding wood chips for smoke once wrapped as the wrap stops anything getting in. Unless wood is your fuel of course.


Sent from my iPhone using Tapatalk

 

[chef jimmyj]

 


I thought it came out well, the only thing that I would say I should do better next time is probably add a lot more rub as the bark on the meat was not particularly great.

Nice Video...If you want more Bark, get rid if the Water in the Pan and skip the Spritz. Smoke it until the IT is at least 160°F (71°C) before Foiling, some 5-6 hours, minimum. You need a DRY surface for the Maillard Reaction, Browning of the Bark, to take place. More Rub is a matter of taste. I do use 2X that much and half the amount of Mustard if at all. You just need a moist surface for the Rub to stick to.

Your Bear Cave, will smell of smoke all the time if you keep the smoker indoors. Wood chips burning and grease fires do happen, so be safe and keep an eye on the smoker...JJ