Stock photo I pulled off the internet. Mine are much leaner. I have two packs. Last time I tried them I just hit them with some bourbon rub and smoked them real low for a iyt 4 1/2 hours. They came out real dry. Any suggestions?
by mysorryfantasy
2 Comments
AccurateTale2618
If they’re much leaner, you may need to add more fat. Spray with water and vinegar (equal portions is fine) every f half hour. Once internal is about 160, wrap in butcher paper with a few pats of butter and continue until probe tender (ballpark of 200 F. )
I make Chinese Cha Shao with these cuts frequently. I only cook for 2-3 hours because I’m not looking for fall apart BBQ. If you just want to cook the meat like a steak, id recommend this time table. Take ’em off at 145F and allow to rest for a couple hours in a cooler.
PuzzleheadedStuff2
I will do these char siu style. Red pepper paste/soy sauce/sriracha sauce/sesame oil/ginger/brown sugar. Marinate overnight. I smoke them low (200F) for 1 hour then 300F until about 190F internal temp which is normally 3-4 hours. I keep the marinade in a pan and throw it in the smoker as well. Then will baste the pork about every 60-75 minutes after the first 90 minutes. Comes out fantastic and won’t be dry.
2 Comments
If they’re much leaner, you may need to add more fat. Spray with water and vinegar (equal portions is fine) every f half hour. Once internal is about 160, wrap in butcher paper with a few pats of butter and continue until probe tender (ballpark of 200 F. )
I make Chinese Cha Shao with these cuts frequently. I only cook for 2-3 hours because I’m not looking for fall apart BBQ. If you just want to cook the meat like a steak, id recommend this time table. Take ’em off at 145F and allow to rest for a couple hours in a cooler.
I will do these char siu style. Red pepper paste/soy sauce/sriracha sauce/sesame oil/ginger/brown sugar. Marinate overnight. I smoke them low (200F) for 1 hour then 300F until about 190F internal temp which is normally 3-4 hours. I keep the marinade in a pan and throw it in the smoker as well. Then will baste the pork about every 60-75 minutes after the first 90 minutes. Comes out fantastic and won’t be dry.