Hi,
Today I made my first pulled pork.
Low and slow with a snake chain, around 4 hours of smoking with apple chunks at 130C (270F) then foiled and around 3 more hours (up to 95C-200F intern temp). Let it rest 1 hour and done.
I'm quite happy with the cooking and the texture of the meat. But I feel like it lacks a bit of flavour, I'll need to add something like barbecue sauce.
I am curious of what you think about it and if you have any advice to make it more tarsier without seasoning.
by lunatix66
5 Comments
What was the internal temperature when you pulled it off the grill?
Sorry for taking so long to get back to you on this. You do not want to take it off the the grill until it reaches an internal temperature of minimum of 195 to 205 in my opinion. It took me a few times to figure this out. With a brisket it they call it the stall but that extra 30 degrees is where the magic happens the fat renders and the meat gets really juicy I hope this helps in the future.
Looks like it’s chow time. Good work man 👍.
167f is too early. I always set it for 205⁰f. What did you season it with?
Congrats on your first pulled pork! Flavor-wise, a lot of that punch comes from the rub, you want lots of salt, some sugar, paprika, garlic/onion powder, and maybe a little cayenne for heat. Don’t be shy with the rub and let it sit overnight if you can.
Also, getting a firmer bark means leaving it unwrapped as long as possible before foiling, or even finishing uncovered for the last stretch.