How to BBQ properly?
Discussion
pugwash4x4 said:
After reading a couple of posts on here it has come to my attention that i am merely "grilling" my food when using my BBQ.
So how do you BBQ properly with a lid and everything?
BBQ with a lid?! So how do you BBQ properly with a lid and everything?
That's not the true South African way. And we know how to do it properly!
Pints said:
pugwash4x4 said:
After reading a couple of posts on here it has come to my attention that i am merely "grilling" my food when using my BBQ.
So how do you BBQ properly with a lid and everything?
BBQ with a lid?! So how do you BBQ properly with a lid and everything?
That's not the true South African way. And we know how to do it properly!
Depends upon what it is & how quickly you want to serve it up.
BBQing is not burning burgers on the barbie...... BBQing is simply getting it up to heat then putting the lid on with a roast or a leg of lamb and taking 3-4 hours cooking and when it off the heat the meat falls off the bone.
Dont let anyone else tell you otherwise as its a crock of.......
and then enjoy....
Dont let anyone else tell you otherwise as its a crock of.......
and then enjoy....
Pints said:
pugwash4x4 said:
After reading a couple of posts on here it has come to my attention that i am merely "grilling" my food when using my BBQ.
So how do you BBQ properly with a lid and everything?
BBQ with a lid?! So how do you BBQ properly with a lid and everything?
That's not the true South African way. And we know how to do it properly!
Their way involves cooking the meat over charcoal or wood at a very low heat for a very long time. The easiest way to get close to that is to use something like a charcoal Weber - indirect heat and the vents almost closed so the charcoal is just smoldering.
Pints said:
pugwash4x4 said:
After reading a couple of posts on here it has come to my attention that i am merely "grilling" my food when using my BBQ.
So how do you BBQ properly with a lid and everything?
BBQ with a lid?! So how do you BBQ properly with a lid and everything?
That's not the true South African way. And we know how to do it properly!
escargot said:
If you cook it on a BBQ, it's a BBQ.
I agree, however in the UK - and it's normally men who oversee the production of this (sorry) - food is carbonised on the outside due to uncontrolled fat flares and raw in the middle. Thankfully the Americans have invented a BBQ with a lid.
Mobile Chicane said:
escargot said:
If you cook it on a BBQ, it's a BBQ.
I agree, however in the UK - and it's normally men who oversee the production of this (sorry) - food is carbonised on the outside due to uncontrolled fat flares and raw in the middle. Thankfully the Americans have invented a BBQ with a lid.
Wadeski said:
Pints said:
pugwash4x4 said:
After reading a couple of posts on here it has come to my attention that i am merely "grilling" my food when using my BBQ.
So how do you BBQ properly with a lid and everything?
BBQ with a lid?! So how do you BBQ properly with a lid and everything?
That's not the true South African way. And we know how to do it properly!
To the Brits, if it's cooked outdoors, it's BBQ. But, the idea (and the Portugese word from which BBQ is derived) is that BBQ is the lengthy process in which meat is slowly cooked over outdoor fire.
In the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
In the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
Mobile Chicane said:
escargot said:
If you cook it on a BBQ, it's a BBQ.
I agree, however in the UK - and it's normally men who oversee the production of this (sorry) - food is carbonised on the outside due to uncontrolled fat flares and raw in the middle. Thankfully the Americans have invented a BBQ with a lid.
Sorry, it's back to tossing the salad for you Luv 
Papoo said:
To the Brits, if it's cooked outdoors, it's BBQ. But, the idea (and the Portugese word from which BBQ is derived) is that BBQ is the lengthy process in which meat is slowly cooked over outdoor fire.
In the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
AT last someone who knows how to BBQIn the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
Dupont666 said:
Papoo said:
To the Brits, if it's cooked outdoors, it's BBQ. But, the idea (and the Portugese word from which BBQ is derived) is that BBQ is the lengthy process in which meat is slowly cooked over outdoor fire.
In the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
AT last someone who knows how to BBQIn the US, it came from the South, whereby the poor folk only had access to cheap, tough meat cuts (ribs, pork shoulder, brisket, etc), and derived a technique of slowly cooking these hunks, in such a way so as to melt the collagen (connective tissue which makes meat tough), and flavoured it with the wood they used to create the heat.
So, on the whole, to avoid eating a piece of pig charcoal, a barrier is put in place, between the fire and the meat. This is known as indirect cooking. The peak temp to do this is around 225F (105-110c). This allows a very gentle cooking of the meat, and doesn't overdo it while we wait for the collagen to melt. This melting on a brisket of pork shoulder happens when the meat internal is around 150-165F, and can take some hours.
This is BBQ.
There are may styles accross the US alone. The Texas way is closer to grilling, in that the meat is directly over the fire, but a good distance away. The other styles, it is all done indirect.
There is a big line of designated smoker BBQs. The thing they all have in common is indirect cooking. Whether that is achieved by having a side firebox, offset from the main cooking chamber, or just a barrier (bowl of water or something) between the food and the fire.
BBQ is easily achieved on something like a Weber kettle, too. All you need to do, is pile the coals on one side, and place the meat on the other. Under the meat (and under the grate), place a foil tray of water/apple juice/beer. This adds moisture to the cook, and acts as a heat-sink, stabilizing the temperature.
The only other thing you need, is the ability to control the temperature accurately. You want 225-275f on the meat side. Use an oven thermometer to determine this. Don't add much coal to start, or you may bust through your desired temp, then keep adding more and more until you you get a solid 225 burn with the bottom vent 2/3 closed, lid on. Then, as the temp drops, you edge open the vents. When you need the vents fully open, light some more coal in a starter chimney, so when the coal in the cooker starts to drop, you have more on hand. Top vent needs to be at least 1/2 open at all times, so as to avoid acrid smoke taste developing.
A meat thermometer is a must, we cook to internal temps, not time. This is because 2 10lb pork shoulders may take drastically different times to cook, due to the properties of the fat and collagen. A rough guide is 90 mins/lb.
I would recommend starting with a pork shoulder, because it is much more forgiving. Here's a quick guide (look for my rib rub recipe on the marinades thread, if you want an idea).
Season the pork shoulder
Get the fire going, and a stable 225-250f. Place a couple of hickory chunks on the fire to produce smoke. Add more througout the cook to maintain a 'thin blue smoke'. Not a billowing white cloud. Put the meat on, over the juice tray, as far as practical from the coals. Close the lid.
Don't open the lid unless you have to. Develop a pattern so that once an hour, you pop the lid open, add a bit of coal to maintain temps, and 'spritz' the meat all over, using a spray bottle. Close the lid.
In the spray bottle, you want apple juice, white vinegar (70:30) and a few good dashes of Worcestershire sauce. Apple juice adds moisture and flavour, and isn't sugary enough to burn. Vinegar is a tenderizer, and the Lee & Perrins gives some good flavoury goodness.
When the meat hits an internal of 140F, wrap it in foil, no leaks, with a few ounces of your spritz mix, and put it back on the BBQ. Or in the oven, as at this point on, we're just applying heat. The foiling helps speed up the collagen 'plateau', too.
Cook to an internal temperature of 195f.
Put it in a room temperature cool box, wrapped in a beach towel for min 2 hours. It will continue to cook 7-10 more degrees, and the juices will re-distribute.
Pull it out (it will still be too hot to touch), and use a pair of salad forks or something to pull the meat. You'll see that because the collagen has totally broken down, the muscle tissues will just separate with no effort. You'll have a mountain of delicious, smoked pulled pork. Serve on cheapo white buns with your favorite bbq sauce (I like mine without) and a corn on the cob.
ENJOY!!
Now a COMPETITIVE BBQer (ribs)... Awaiting my Greencard afforded me a lot of spare time!!
uncinqsix said:
Dupont666 said:
Papoo said:
Lots of awesome stuff
AT last someone who knows how to BBQ
Cracking post there Papoo. Good idea using a liquid in the Weber's drip tray. Must try that when bbq season starts again here.
Also keeps the surface moist, which is nice. The real skill to adding flavour, is that meat sweats a few times when you cook it this way, for 30 mins at a time. If you can catch it while it sweats, add seasoning/rub to the developed moisture, and it will get sucked back in... Another good trick, but I only really do it with ribs, as ribs are the only thing I'm comfortable guessing when the sweats will be (so I don't need the lid open all the time while I check.).
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