Separate names with a comma.
Discussion in 'Pork' started by disco, Feb 28, 2014.
haha thats right
Very nice, Disco!
Thanks, Martin. I do love pulled pork.
Nice job my friend, and the reply should be......... More research is definitely needed.....LOL
Ah, that is my problem, not enough pulled pork made. I think you may be right.
Any excuse is a good one when you get to fire the smoker up!
Disco, my compliments to the chef! You did a great job posting your pictorial and the video was great-good steady camera control-I'm turned off by those videos that look like they are being shot during an earthquake-the camera swinging every which way.
It's been a long time since I've foiled a butt and everyone has their own preferences.
Nothing like perfectly cooked Shoulder! Awesome job Disco
Very nice job on your shoulder and your video! I with the no foil crowd but I also agree with doing it the way you like it. Once again nice job!
I like your style! I think smoking is a great avocation for an old guy like me, low and slow.
Thanks Dutch. I will pass the kudos on the cameraman (woman?), She Who Must Be Obeyed. She thinks I am nuts to smoke (too much work), spend time on these forums (all you do is talk about and look at food) and shoot the videos (can't you just eat it). However, she is kind enough to help me even though she thinks I'm nuts.
Thanks, Todd. The texture of the pork was so good, I can see why people wouldn't foil. I think the problem is I love food. I love all kinds of food. So, when I tend to love the differences and have always had a problem making up my mind.
Thanks, Smoke. Home smoking has ruined me for restaurant pulled pork.
Thanks for sharing enjoyed you vedio.
Kind of you to say, Billy. I do have fun making them.
I am pretty new to smoking and have made about 6 or 7 butts for pulled pork. I only did a picnic once and that was my first pork smoke. Just curious...Do you think there is a significant taste difference? I can't remember since I've done mostly butts.
I don't think there is a significant taste difference. There is a difference in fat ratio but both have lots of fat and collagen and you pull out any large chunks of fat so I go with whichever I can get cheaper.
>>10 hours later, the internal temperature was 205 F. I foiled the pork wrapped it in towels and put it in an ice chest for an hour.<<
So 15 hours total? I know my wife would shoot me if I commandeered her oven for 10 hours.
Yes to the 15 hours. I rule my house and will use my oven for as long as I want. As long as She Who Must Be Obeyed says I can,
Great Q-view and video!! I'm with you on the texture of the bark, I tend to like the foiled result better. The meat can get a little soft though. I think on my next attempt, which will have to wait a while, I'm gonna try using parchment paper instead of foil. It should let enough moisture pass through to avoid mushy meat, but hold enough to avoid what I call the "Meteorite Effect".
Thanks, MDboatbum. The paper idea sounds interesting. Tell me how it works.
Well done disco. Can believe I missed this when it was first posted. Work keeps getting in the way. Also happy you're taking your heart medicine "Cabernet" to cut the cholesterol of the butt. Smart idea.