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possible to over do a pulled pork?

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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    It's prolly just a difference in preference, that's what makes this place so cool

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Lit
    Lit Posts: 9,053
    If you like your teeth you wouldn't like the results I have had at 350. I agree tastes vary but no one would eat the results I have seen at 350 with large shoulder. I wonder what the variance is. I have seen numerous cooks backing both results I just have never nailed a large shoulder at 350.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I used a mustard base then rub then Sriracha then rub. Do you use mustard or any paste or just straight rub?

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Lit
    Lit Posts: 9,053
    I have tried alot if ways with pork. Rub then mustard then rub. Mustard then rub. Just rub. Turns out the same. I have only done sriracha rubs on tri tips and my favorite is the garlic chili rooster with cow lick over it. Nice spicy flavor. May try that on my next shoulder instead of mustard.
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  • SGH
    SGH Posts: 28,883
    edited September 2014
    @lousubcap‌
    Thank you for the kind words my friend. Here is a tip you should try someday. Cook your brisket until done without wrapping. One your brisket is done, then wrap it. I find that this gives awesome results. If you finish early and must hold the brisket, simply give it 4-5 wraps in paper. She will be just fine for untold hours my friend. If you try this method, please let me know what you think. It is my go to method of choice. Again thanks for the kind words.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Newsguy
    Newsguy Posts: 26
    Great thread. It confirms all the things my gut tells me after three or four butt cooks. As for temps, I have had good success with a dome temp of 230 - 260. Yesterday I did a 10-pound plus bone in. It went for about 7 1/2 hours (no foiling) until it hit about 197 internal temp. I pulled it and, because I was going to be out for three hours, FTC'd it right away. When I pulled it apart about three hours later it was still pretty hot and nicely moist. Bone fell out nice and clean. I put it in plastic bags immediately and refrigerated it for consumption during the Super Bowl tonight. Elsewhere I read that a good way to serve it is to place it in a slow cooker on low with some added apple juice for moisture. Carolina BBQ sauce on the side on Kaiser rolls. Coleslaw for those who want it. Any thoughts about how well that serving plan will work out?
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