First PP this weekend
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- Okie Sawbones
- Outlaw
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Re: First PP this weekend
1 lb. = 1 hour at 275 with no wrapping. So roughly 7 hours. I'd start it 9 hours ahead of time, then wrap it in a blanket, or put in a small cooler to stay warm. Allow extra time, because it is done when it's done -- every cook varies a bit.
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Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
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Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
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- Rustler
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Re: First PP this weekend
Sounds good...you said cook unwrapped....but once it's done...then wrap and place in cooler?
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- Txdragon
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Re: First PP this weekend
For me, no sense in mopping, injecting, brining any piece of pork I intend on pulling. Why? Because I'm just gonna shred it all up and add my stuff at the end. I don't let it rest for any reason other than tolerable heat levels to handle. Season it up (honestly, even this part is optional at this stage), cook it until the bone slides out clean, let it cool down so you don't burn the fingers, shred it like nobody's business! Then add some of your favorite sauce, mop, and/or seasonings; whatever you wish, to the bowl of shredded pork and give it a mix. Enjoy!
In my opinion, seasoning at the end is best. You can give it some salt and pepper before cooking to help develop some bark.
Have fun with it!
In my opinion, seasoning at the end is best. You can give it some salt and pepper before cooking to help develop some bark.
Have fun with it!
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- outlaw
- Outlaw
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Re: First PP this weekend
Txdragon wrote:For me, no sense in mopping, injecting, brining any piece of pork I intend on pulling. Why? Because I'm just gonna shred it all up and add my stuff at the end. I don't let it rest for any reason other than tolerable heat levels to handle. Season it up (honestly, even this part is optional at this stage), cook it until the bone slides out clean, let it cool down so you don't burn the fingers, shred it like nobody's business! Then add some of your favorite sauce, mop, and/or seasonings; whatever you wish, to the bowl of shredded pork and give it a mix. Enjoy!
In my opinion, seasoning at the end is best. You can give it some salt and pepper before cooking to help develop some bark.
Have fun with it!
I have nearly always added some rub, and some times inject, (mainly because I had something new I wanted to try) but I have to agree. Doesn't seem to make that much difference in the finished product when seasoning by your method. I use a set of these for pulling:
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- Txdragon
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Re: First PP this weekend
outlaw wrote:
I have nearly always added some rub, and some times inject, (mainly because I had something new I wanted to try) but I have to agree. Doesn't seem to make that much difference in the finished product when seasoning by your method. I use a set of these for pulling:
Oh definitely. Rub prior to cooking goes to build your bark. Other than that, in terms of logic, the rest just seems like somebody washing, waxing and detailing a car right before they take it to the demolition derby.
I also use the bear claws!! I love those things!!
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