Recent content by oldlinesmoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. oldlinesmoker

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    Thank you all for the suggestions! I am going to play around with some new finishing sauces/seasonings, and definitely some brining beforehand to see how that affect the flavor. I've also noticed that some of the pulled pork from these places has a certain 'crispness' to it, where it seems like...
  2. oldlinesmoker

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    For anyone who might be able to provide additional insight, my general method is as follows: 1. I use a non-brined, unprocessed pork shoulder/butt (around 4-5 lbs), and pull it out of the fridge about an hour before I smoke. I then cover with a light layer of mustard, and then my own rub, or a...
  3. oldlinesmoker

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    Hey all, Brand new to this forum, and just had to ask a question I've always had ever since I started smoking pork shoulders/butts....: Why doesn't the pork I make taste like it does at the professional BBQ joints? I've got the look, color, texture and consistency all down pretty...
  4. oldlinesmoker

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    Hi all, I'm new to this forum; I just started smoking pork shoulders/brisket/ribs/chicken a couple years back and wanted to try to get some answers to a question I have had for a long while now regarding pulled pork...and that is: Why doesn't it ever taste like I get from professional BBQ...
See more
Top Bottom
Back
Clicky