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Another Pulled Pork ...JJ - Page 2

post #21 of 30
Wet bulb temp? New one........

I cook at a higher temp to avoid the stall.......250-275 for me, no wrap till rest time. Then finger pull it......
post #22 of 30
Thread Starter 
Quote:
Originally Posted by jarjarchef View Post

Wet bulb temp? New one........

I cook at a higher temp to avoid the stall.......250-275 for me, no wrap till rest time. Then finger pull it......

I was at that temp range...For the same reason you describe but stalled anyway and took 30 minutes per pound longer than anticipated. I am glad I got an early start, otherwise 4 Ladies would have been looking to smoke my Huevos!...JJ

post #23 of 30

Looks great and I like my slaw right on top of that PP and love the Bearview...miss that...

post #24 of 30
Thread Starter 
Quote:
Originally Posted by Roller View Post

Looks great and I like my slaw right on top of that PP and love the Bearview...miss that...

Thanks Roller. I too usually put the Slaw on the Sammich but this way made a nicer Photo Op...JJ

post #25 of 30
Quote:
Originally Posted by Chef JimmyJ View Post

Thanks Roller. I too usually put the Slaw on the Sammich but this way made a nicer Photo Op...JJ

Understood...

post #26 of 30

JJ That looks flippin awesome great job,

post #27 of 30
Quote:

Originally Posted by Chef JimmyJ View Post

 

This is just under the Fat Cap. Real juicy here but not all the way through, and NO that it not my Hand!

 

 

We won't hold it against you JJ if nail polish and pulled pork is your thing.. roflmao.gif

post #28 of 30
Quote:
Originally Posted by Chef JimmyJ View Post

Quote:
Originally Posted by DiggingDogFarm View Post

Lookin' good, nothing wrong with a small butt.
Next time try smoking at wet bulb temp with a reasonable amount of moisture, that'll eliminate the stall and much of the dry meat problem.
~Martin

Wet Bulb Temp? I was under the impression that the Water pan and the added moisture slows things down. One source was that article on Stall and Evaporative Cooling. My interset is peaked, I would like to get less stall and more moist meat without Foiling, I'm a total Bark Hound...JJ

Quote:
Originally Posted by jarjarchef View Post

Wet bulb temp? New one........
I cook at a higher temp to avoid the stall.......250-275 for me, no wrap till rest time. Then finger pull it......

See this thread:
http://www.smokingmeatforums.com/t/137968/the-dreaded-stall-evaporative-cooling-wet-bulb-temperature#post_952044


~Martin
post #29 of 30
Hey everyone.

You guys have to try the recipe for greens that is in JJ's original post in this thread! I can't describe how fantastic they are! I'll be making them again for Christmas this year and probably sometime from now until then. Yum!

Thanks JJ!
post #30 of 30

Very nice to see some more of your cooks ,JJ. Looks marvelous and the Greens... me needs some . Put a bit of "Trappey's" Vinegar hot sauce and wow ...

 

Thanks for the look ,my Friend.

 

Stan

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