Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A test run for a pulled pork project.

No problem, here's a couple I did. It will look like a couple meteorites landed in your cooker, but the tasty pieces of bark that will mix in when it's pulled will be what people rave about.



Mike

Looking great Dave. Like Mike said, loose the pan and go for the black look. Your injection likely is the reason it is taking so long to get up to temp. Just plan ahead on the next, burp, practice run.

I dunno guys, all my testers are telling me we nailed it. Nobody seems to open to changes, so we may have to go with this program.

Gross...











Looks delicious man

I like to chop it instead of pulling, we dont care for long stringy pieces, that said it looks good.

we were stuffing food down our necks and rushing out the door for grand march at the high school.

So all I got was a couple of quick crappy cell phone pics.

Looks barely edible! Hey, if you like it and everyone else does why change it up? Carry on my friend!

Mike

Sorry I missed this earlier, I'm not sure how I did. My answer is no. I never wrap butts and the only reason I have ever wrapped a brisket is to speed it up to make a turn in time. Wrapping, like pans, is a bark killer. I hate to see a guy work so hard to get good bark and then steam it soft by wrapping it.

Mike

Mike,

Doesn't wrapping help tenderize it? I'm learning also, on a Traeger.

IIRC a Jeep, I mean truck, in the air is not a bad thing for prom night. Viddles look killer. Prom girl will be here tomorrow for an EdM ghetto-Mexi-meal...

Well not really IMO. It speeds up the cooking time because you're pretty much steaming it. Most of the time tough brisket = underdone brisket. Cook them until a probe slides in like butter and all will be right with the world. Usually 200-205* is the magic number, but I have had them go as high as 215 before they probe right. Maybe Sean or some of the others can chime in.

Mike

I don't do a bunch of them, but I don't usually wrap either. Never pork. As to temp/doneness, I have had some that just didn't ever want to get tender. But I have cheated and put brisket on the smoker for two to three hours for the smoke and finished in a 350 convection oven in less than three! Like Mike said, if it probes soft, eat it!

I never wrap briskets, butts, or ribs. I don't inject either. I put a rub on them all and spray or mop on a 50/50
mix of apple juice and cider vinegar on my pork about every hour. Yours looks good and if everyone liked it i guess your trial is a success.

Mine would be like this:

Cool

No pan ever. the bark is so important towards additional flavor, that if I needed a 12 pounder, I would rather do two 6 pounders, more surface area equals more bark which equals more flavor.

trust us.

Dave, looks good enough to devour !!

Hope Nate's prom went well ?

Same Gal as last year ?

P.S.; Can't add any advice, I always do mine in the slow cooker !

Yes, same girl. They are pretty serious, she's real nice, comes from a real good family. We're totally cool with it.

Prom went very well, no accidents or major incidents that we have heard of.

That's great Dave !

Saw the photo on the ChickenBuck thread.

I just had some of the left over pulled pork for lunch, I flopped a chunk of pepperjack cheese on each sammich, that was good.

I'm happy with the recipe, now if I can just repeat it for 60 lbs of meat. lol