pulled pork on bbq recipe/method needed asap
Discussion
rsbmw said:
Barbecue'img is an excuse for gadgets, get yourself a Mavericks wireless thermometer, monitors both bbq and meat temp with alarms you can set at high and low values, saves watching it all night!
Or next level up he could splash out on a digiq controller and let it look after things while sleeping. Sorry for the delay chaps, was busy eating it while watching the tour de Yorkshire come down the street.
Turns out it takes 12 hours to get it 190 degrees when it's a 3kg lump.
Ran it from 5pm to 5am with the aforementioned Maverick waking me out of a gin sleep when the temps wandered.
It turned out lovely using the Reds rub and Kansas BBQ sauce. Though now I've had a practice will try the recipies above
Although a about 10% dried out on one corner from when temps went too high
Things I have learned
1. Use two smaller joints to save time
2. Smaller changes to setup to keep temps constant
Thanks for all the help chaps
Turns out it takes 12 hours to get it 190 degrees when it's a 3kg lump.
Ran it from 5pm to 5am with the aforementioned Maverick waking me out of a gin sleep when the temps wandered.
It turned out lovely using the Reds rub and Kansas BBQ sauce. Though now I've had a practice will try the recipies above
Although a about 10% dried out on one corner from when temps went too high
Things I have learned
1. Use two smaller joints to save time
2. Smaller changes to setup to keep temps constant
Thanks for all the help chaps
If you wrap it in foil at the beginning of the stall it speeds things up a bit. Also dont be worried to run the smoker a bit hotter 250-270 is fine and it makes a big difference in cooking times. I can do a 4-5kg butt in 12 -14 hours at those temps.
Edited by scottri on Saturday 30th April 17:50
We cook/BBQ a large shoulder, pull it, allow it to cool completely, divide into approx. 200g batches, vac pack each one and freeze them.
Defrost by dropping the pack into cold water for an hour or so.
I've had pork out of the freezer after 6 months and it's still been fine, although it usually gets used up well before then
Defrost by dropping the pack into cold water for an hour or so.
I've had pork out of the freezer after 6 months and it's still been fine, although it usually gets used up well before then
Blown2CV said:
i'd oven it for the slow cook and then complete on BBQ to bark the outside up. It will be a complete arse to maintain the temps required for low and slow on a BBQ, and also keep basting to endeavour to keep it moist (which probably won't be easy either).
He's got a big green egg - consistent temps and low and slow is one of the things they excel at. Basting will stop the bark forming if you want to add any liquid add a drop in the foil when its wrapped.It's true you will need to control and monitor temp and humidity but as long as you do, you will have a much better result than oven/pressure cooking and no need to baste to keep it moist.
I use a standard Weber with the addition of the Smokinator (Google it) and it worked perfectly first time.
I use a standard Weber with the addition of the Smokinator (Google it) and it worked perfectly first time.
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