For more fun, I toasted some buns with my Pokémon grilled cheese maker. Lol
MedusaTouchedMeHere
I’ll take some good pulled pork over a dry or tough brisket all day!
Ant_hon_y
It’s much more forgiving. And is delicious.
Wolfofthepack1511
Pork Belly is even better imo
Alarmed_Confidence51
It’s def easier. But not a knock on skills. A good shredded pork can do just as good. A bad brisket ruins the party
eirpguy
I do and at .99/lb I can cook a lot.
Ant_hon_y
Yea! I agree. $13 buys you a months supply of pulled pork. It’s great!!
AnAppalacianWendigo
I grew up on pulled pork. It’s the universal meat in my family. We can, and will, put it in anything.
CopyandHaste
I’ve come to this realization recently, too.
I always considered brisket as the pinnacle of smoked meats. But after one meal I’m done with it for a month or more. I think it’s just too rich or something.
I’ll eat pulled pork for a week and not be sick if it
I personally use pulled pork and then sausage instead of chicken. But at its core, this is a leftovers dish, so any leftover veggies work. Remember to always use cold pulled pork, never transfer from the smoked into the pot, otherwise the pork doesn’t stop cooking and disintegrates.
It’s certainly less costly, and a little easier to get right. It also re-heats better – something about leftover brisket just doesn’t seem to have the same flavor… almost stale.
Small-Letterhead2046
I did my second pulled pork a few days ago and can’t stop eating it even though I intended to freeze most of it in vacuum bags and have it available for future dinners!
It was $28 at Costco and has provided 12 meals so far with 1/3 left.
Great taste and value!
zeralius
Brisket is still the best bbq I can make in my back yard. But in recent months I have started to prefer pulled pork over brisket. I can get a pork shoulder for .99 to $1.49 when it’s on sale. Brisket is $5 or more per pound. I spend 20-30 minutes trimming my brisket. Pulled pork, maybe a minute or two trimming some of the thicker fat, and I don’t need a game plan for the trimmings (turning the trimmings into ground beef, making beef tallow). I can toss the shoulder on the WSM and just let it ride until it’s at 202. Maybe I’ll wrap it, maybe I won’t. Maybe I’ll toss it in the oven at a higher temp to finish it on time. It’s so much more forgiving, it doesn’t cost a fortune, and it’s still delicious. I can do more with the leftovers too. We love fried rice and Vietnamese spring rolls made with the leftovers.
Efficient-Front3035
Oof same!!🙌🏽
heypiggies
I am with you.
enjaysm
Beautiful, love it
ScaryChickenGuy
Ribs and chicken thighs. Thats my thing. Cheap and easy to smoke.
Thick-Aioli802
I’ve never enjoyed it much. It could just be that it’s all either been soaked in bad sauce or too dry. Not a lot of right in the middle.
Is there a preferred ratio for lbs to sauce or something else I should try if I ever do my own?
TheColorRedish
Man, brisket has been nothing but meh for me, it’s over hyped hard tbh. And tbh, not trying to brag, but I nailed both my 2nd and 3rd one, as far as the cook and seasonings and stuff. But still just, never been impressed
Absoluterock2
Absolutely…less stress and more tasty.
Responsible_Job_9517
That bark. Youser. Nice
neckbeardfatso
Yes. I do a few briskets a year and they are kind of a treat. But a couple days of leftovers it gets old. Pulled pork we can eat for a week straight and not get bored. Sandwiches, pizzas, tacos, nachos, hash, quesadillas, fried rice. The list is endless
My Jewish wife who was a vegetarian for 15 years just ate pulled pork for the first time that I smoked on my offset this Saturday, and Sunday, and Monday, and tonight. Safe to say she’s a fan. Not sure it’ll fly at the high holidays or Passover but it’s a start!
brokenwing_0016
Its definitely my go to when I got more than 4-6 people coming over. Easier to smoke a big shoulder than keep up with 4 racks of ribs. Sometimes Ill do a rack on the side as an appetizer or something though.
GatorChamp44
Couldn’t agree more. By the time a brisket is done I’m so exhausted and sick of smelling it. The richness puts me over the edge. I eat a few bites as I slice and them I’m just done. Pork I can eat for DAYS.
smunky08
Anyone else smoke theirs in a roasting pan instead of directly on the grates? Thats the only way I smoke it and will not be changing a thing. Pull it, put in another pan and mix the yummy juices to keep it nice and moist!
Slow-Push-8005
I think I want to go to club Haunted House more than Club Aqua
jordang2330
And for only $2.75 or so a pound, I feel much better buying it.
NickGnomeEveryNight
All day long. With cost/benefit, brisket sucks ass.
ricosabre
Well, sure.
Low-Individual2815
I see so much brisket posted on here and it looks amazing and while I do enjoy brisket it’s definitely not my number one favorite
Silly-Donut-4540
The best brisket is better than the best pulled pork, but most pulled pork is better than most brisket.
dieselrunner64
There’s no “Might.”
I definitely do. You con do so much more with it. Everyone just creams their jeans for brisket because it’s expensive af.
SloppyJawSoftBottom
I myself don’t have a way to do smoking but I made pulled pork this last weekend for the first time in a slow cooker and my gawd it slapped! Also made my own bbq sauce and a corn and cabbage slaw. Put it all on brioche buns it was absolutely unreal!
Yours looks phenomenal!
Khrog
Brisket is harder to get right, I think. It’s also not as good as the best cuts of beef to me. Still a great BBQ meat, but i think that’s part of it. I made pork tenderloin that came out great this weekend.
Aggravating-Card-194
My rankings of enjoyment are actually: 1. Pork ribs 2. Pulled pork 3. Dino beef ribs 4. Brisket 5. Chicken
42 Comments
https://preview.redd.it/lqk9s2kuaumf1.jpeg?width=3000&format=pjpg&auto=webp&s=a8c3e9714b2da26888e2bf5e5e2b201cacfd00e4
For more fun, I toasted some buns with my Pokémon grilled cheese maker. Lol
I’ll take some good pulled pork over a dry or tough brisket all day!
It’s much more forgiving. And is delicious.
Pork Belly is even better imo
It’s def easier. But not a knock on skills. A good shredded pork can do just as good. A bad brisket ruins the party
I do and at .99/lb I can cook a lot.
Yea! I agree. $13 buys you a months supply of pulled pork. It’s great!!
I grew up on pulled pork. It’s the universal meat in my family. We can, and will, put it in anything.
I’ve come to this realization recently, too.
I always considered brisket as the pinnacle of smoked meats. But after one meal I’m done with it for a month or more. I think it’s just too rich or something.
I’ll eat pulled pork for a week and not be sick if it
Now smoked ribs…
Best part about pulled pork…?
>https://insanelygoodrecipes.com/brunswick-stew/
I personally use pulled pork and then sausage instead of chicken. But at its core, this is a leftovers dish, so any leftover veggies work. Remember to always use cold pulled pork, never transfer from the smoked into the pot, otherwise the pork doesn’t stop cooking and disintegrates.
https://preview.redd.it/mw6k5024jumf1.jpeg?width=3024&format=pjpg&auto=webp&s=350837ba6842adb00f736d4b77feba5591bf6676
I made some yesterday!
It’s certainly less costly, and a little easier to get right. It also re-heats better – something about leftover brisket just doesn’t seem to have the same flavor… almost stale.
I did my second pulled pork a few days ago and can’t stop eating it even though I intended to freeze most of it in vacuum bags and have it available for future dinners!
It was $28 at Costco and has provided 12 meals so far with 1/3 left.
Great taste and value!
Brisket is still the best bbq I can make in my back yard. But in recent months I have started to prefer pulled pork over brisket. I can get a pork shoulder for .99 to $1.49 when it’s on sale. Brisket is $5 or more per pound. I spend 20-30 minutes trimming my brisket. Pulled pork, maybe a minute or two trimming some of the thicker fat, and I don’t need a game plan for the trimmings (turning the trimmings into ground beef, making beef tallow). I can toss the shoulder on the WSM and just let it ride until it’s at 202. Maybe I’ll wrap it, maybe I won’t. Maybe I’ll toss it in the oven at a higher temp to finish it on time. It’s so much more forgiving, it doesn’t cost a fortune, and it’s still delicious. I can do more with the leftovers too. We love fried rice and Vietnamese spring rolls made with the leftovers.
Oof same!!🙌🏽
I am with you.
Beautiful, love it
Ribs and chicken thighs. Thats my thing. Cheap and easy to smoke.
I’ve never enjoyed it much. It could just be that it’s all either been soaked in bad sauce or too dry. Not a lot of right in the middle.
Is there a preferred ratio for lbs to sauce or something else I should try if I ever do my own?
Man, brisket has been nothing but meh for me, it’s over hyped hard tbh. And tbh, not trying to brag, but I nailed both my 2nd and 3rd one, as far as the cook and seasonings and stuff. But still just, never been impressed
Absolutely…less stress and more tasty.
That bark. Youser. Nice
Yes. I do a few briskets a year and they are kind of a treat. But a couple days of leftovers it gets old. Pulled pork we can eat for a week straight and not get bored. Sandwiches, pizzas, tacos, nachos, hash, quesadillas, fried rice. The list is endless
Pork party this weekend
https://preview.redd.it/9it2jro7mumf1.jpeg?width=4284&format=pjpg&auto=webp&s=406b8efebec28a6f740abb8b7d9f15054ac95d51
I *know* I do.
My Jewish wife who was a vegetarian for 15 years just ate pulled pork for the first time that I smoked on my offset this Saturday, and Sunday, and Monday, and tonight. Safe to say she’s a fan. Not sure it’ll fly at the high holidays or Passover but it’s a start!
Its definitely my go to when I got more than 4-6 people coming over. Easier to smoke a big shoulder than keep up with 4 racks of ribs. Sometimes Ill do a rack on the side as an appetizer or something though.
Couldn’t agree more. By the time a brisket is done I’m so exhausted and sick of smelling it. The richness puts me over the edge. I eat a few bites as I slice and them I’m just done. Pork I can eat for DAYS.
Anyone else smoke theirs in a roasting pan instead of directly on the grates? Thats the only way I smoke it and will not be changing a thing. Pull it, put in another pan and mix the yummy juices to keep it nice and moist!
I think I want to go to club Haunted House more than Club Aqua
And for only $2.75 or so a pound, I feel much better buying it.
All day long. With cost/benefit, brisket sucks ass.
Well, sure.
I see so much brisket posted on here and it looks amazing and while I do enjoy brisket it’s definitely not my number one favorite
The best brisket is better than the best pulled pork, but most pulled pork is better than most brisket.
There’s no “Might.”
I definitely do. You con do so much more with it. Everyone just creams their jeans for brisket because it’s expensive af.
I myself don’t have a way to do smoking but I made pulled pork this last weekend for the first time in a slow cooker and my gawd it slapped! Also made my own bbq sauce and a corn and cabbage slaw. Put it all on brioche buns it was absolutely unreal!
Yours looks phenomenal!
Brisket is harder to get right, I think. It’s also not as good as the best cuts of beef to me. Still a great BBQ meat, but i think that’s part of it. I made pork tenderloin that came out great this weekend.
My rankings of enjoyment are actually:
1. Pork ribs
2. Pulled pork
3. Dino beef ribs
4. Brisket
5. Chicken
That bark!
Definitely more versatile and much much cheaper