Recent content by rdetexas
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R
Advice on 1st-time pork shoulder cook
Is there any way to keep that bark there after wrapping? I know that the seasoning is the bark, so after the initial 2-4 hours uncovered, the bark should pretty much be set. I will spritz any super dry spots so they don't dry out too much. I know after wrapping, that moisture will soften the...- rdetexas
- Post #8
- Forum: General Discussion
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R
Advice on 1st-time pork shoulder cook
Thank you for your response! Yes, I plan on using this for pulled pork. After the temp reaches about 155, I was going to pull it, place it in a foil pan anyways, and wrap it with foil. I just figured the foil pan underneath would help with something lol. Im sure I will collect plenty of juices...- rdetexas
- Post #6
- Forum: General Discussion
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R
Advice on 1st-time pork shoulder cook
Hello everyone, this weekend I will be doing my first pork should smoke on my new 1150 pro series V3. This model has the sear plate. My plan is to cook the shoulder uncovered directly on the grill grates at 250 degrees. My main question is, since this is a pretty fatty piece of meat, how do I...- rdetexas
- Thread
- Replies: 11
- Forum: General Discussion
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R
Confused about cure!
Thank you for yall's reply! So I'm trying to understand the purpose of the cure. Is it only for sausage that will be kept in a "dangerous" temperature range (like when cold smoking) for an extended period of time? If so, what would that dangerous temperature range be? Is there an unsafe amount... -
R
Confused about cure!
Hello, just getting into making sausage and I can't find a straight answer on this. Let me explain my upcoming process. I plan on grinding my mix, stuffing that mix right away, and putting the linked sausage in the fridge overnight so the casings tighten up, so then I can cut them into...
