Pulled Pork... Best time to foil? and more importantly WHY??
2010年9月25日 · Meat will absorb smoke as long as you apply smoke to it . The smoke ring quits forming at around 140 degrees F. if you wrap in foil and use towels for insulation ,You shouldn't dirty a cooler. Foil at 160 -165 w/ some liquid and back on the heat till 200+ .Wrap in heavy foil into an ice chest insulated w/ towels or a blanket for at least an ...
cooking pulled pork few days prior to serving???? - Smoking Meat …
2013年5月22日 · I do mine well in advance also (pulled pork makes great car camping food!). I pull it, then while still hot put it in pint vacuum bags, add a little shot of finishing sauce and vacuum seal. Then it can be frozen or refrigerated as required - when it comes time to eat, simply drop the (non frozen) bag in a pot of boiling water for 15-20 minutes ...
Boston Butt. (Pulled Pork @ 275° Smoker Temp) 8-8-20
2020年9月13日 · (Pulled Pork @ 275° Smoker Temp) 8-8-2020 There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 8.11 pounds, I figured I’d try to get it done for Supper (about 4 or 5 PM).
Boston Butt Pulled Pork (Step by Step) - Smoking Meat Forums
2013年4月24日 · This time I started it at only 220˚, to try to get more smoke time, but since I didn't probe or inject, it didn't hurt anything to be in the Danger Zone for more than 4 hours. 12:00Noon--------Bump heat up to 240˚.
Water pan or not for pulled pork in a MES? - Smoking Meat Forums
2011年8月7日 · When I fist got my MES, I used the water pan religiously, but one day tried smoking pork butts without water. I got a good bark, and the pork was plenty juicy. I took the water pan and threw it in the freezer for about 20 minutes. Once the fat was hard, I scraped it off and saved the rest to add to a finishing sauce.
Holding pulled pork for later. - Smoking Meat Forums
2014年6月6日 · 1) Pulled the pork and put it in the fridge to chill for 5-6 hours and then in the oven an hour before. Result: It was still better than your average chain, but not much. It was great when I first pulled it, so I honestly didn't like this method. I had to put more finishing sauce and then sauce it on my plate.
Boston Butt (Pulled Pork @ 265° Smoker Temp) - Smoking Meat …
2018年10月21日 · Boston Butt (Pulled Pork @ 265° Smoker Temp) There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 9.2 pounds, I figured I’d try to get it done for Supper (about 4 to 5PM). Knowing I could easily “hold” it if it finishes to early, I got up at 4:15 AM and started my MES 40 at 4:20.
Pulled pork should i use a water pan - Smoking Meat Forums
2014年7月16日 · I have been reading you want to do pork at 225 and smoke till it is 190-200 internal meat temp. the butts i got are 8lbs and 7lbs. After i get the meat prepped and ready for smoker do you think i should use a water pan or not. Also i will be using a AMAZING pellet smoke tray should i burn that from both ends or is that to much smoke.
Twice Smoked Pulled Pork - Smoking Meat Forums
2009年8月23日 · "Remove from smoker, allow the meat to cool (in the foil), once cooled, hand pull. Allow meat to stay in large pulled chunks. Place the pan back into smoker about 1 hour before service to increase the smoke flavor. Just before the service toss the meat well." Attachment 22356 Finished. Comment from guests: "We feasted on the pulled pork last night.
Basic Pulled Pork Smoke - Smoking Meat Forums
2007年9月4日 · Basic Pulled Pork Smoke I’ve been reading a lot of posts from newer members asking questions on how to smoke a butt or picnic for pulled pork. The Mods have made this a “Sticky”. Please feel free to add comments or additions to procedures described here that you use, like tips and tricks of the trade. Choice of meat: