I was craving some pulled pork for a late night dinner and got out of work later than anticipated. Cranked er up to 300° and it's sitting at 190° right now. Should have dinner ready before 9:00.
Simple salt, pepper, garlic rub over cherry wood and fogo charcoal.
I think I might smoke these smaller bits from now on.
by McRib_
10 Comments
More surface area for bark/smoke penetration and faster cook time.. any real downsides?
Let us know how it tastes!
Yeah I always do this to a shoulder/butt to add more bark!
Any tips on what orientation to cut it up? I almost did this the other day but was afraid it would somehow cook too fast to get good flavor but I bet that’s not the case.
This guy PORKS
I’m actually butterflied it to make it look like a small brisket. Worked out great.
We did this last weekend too! Halved and Smoked for six hours, took 1/2 and stuck it in a crockpot with veggies and left the other to become traditional pulled pork. Loved the extra bark and dare I say we like the crockpot because it added a new smoky flavor as opposed to just an all day slow cook. And it cooks in a reasonable amount of time.
This is the way, cook time go way down, bark go way up.
I do this every time now, I’m not about to be getting up early or eating late on the weekend because I don’t want to clean a knife or have a slightly less cool looking photo op for social media that I wouldn’t post anyway.
I do everything in chunks.