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1st Pulled Pork - Need some input - Page 2

post #21 of 28

looks great......too cold for me....i would still be in bed....

post #22 of 28
Thread Starter 
And here were my final results ..

Pork butt - everyone loved it .. Numerous compliments the next day too - gave take home to everyone ... Used finishing and BBQ sauce suggested above - easy and delicious

Brisket - 2nd one ever (new smoker here)
It cooked way faster then expected and I pulled it and threw in cooler quickly as I had to leave house for a couple of hours .. I then had to reheat in oven - looked and tasted great ..

Still lots to learn (of course) but been a tasty experience to date![IMG][IMG][IMG]
post #23 of 28
Thread Starter 
Not all my pics saved ....

post #24 of 28

Wow!!! Talk about good looking Brisket and pulled pork! drool.gif

 

GREAT JOB!!

post #25 of 28

Oh man!  You rocked that!  Looks amazing!  drool.gif

 

Kat

post #26 of 28
I cooked brisket with shoulder and the brisket was ummm let's just say dry....
Did you take your brisket off early?
Are you using a power vent?
What temp?
post #27 of 28

They are certainly lookin' good in that pic BB!

 

Keep that Q-view comin'

 

Bill

post #28 of 28
Quote:
Originally Posted by beedsboys View Post

And here were my final results ..

Pork butt - everyone loved it .. Numerous compliments the next day too - gave take home to everyone ... Used finishing and BBQ sauce suggested above - easy and delicious

Brisket - 2nd one ever (new smoker here)
It cooked way faster then expected and I pulled it and threw in cooler quickly as I had to leave house for a couple of hours .. I then had to reheat in oven - looked and tasted great ..

Still lots to learn (of course) but been a tasty experience to date![IMG][IMG][IMG]

I noticed a couple things in your post. First off, it looks like you sliced your brisket with the grain. Brisket is sliced across the grain. The smoke ring looks real nice on the brisket. The brisket and pork looks very dark. Did you wrap either? The meats only take smoke for about 4 to 5 hours. After that the smoke ring won't penetrate any further and the crust has a tendency to dry out if you don't mop it frequently. The crust is where the favors are concentrated. So if the edge was a little dry, consider wrapping in foil after the first four hours of the cook (after the crust first turns dark). You will have developed the flavor in the crust, but need to finish the cooking process to get the desired tenderness.
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