- Aug 1, 2017
- 4
- 11
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 well...however the taste the commercial joints have still eludes me every time. I've tried vinegar based finishing sauces and all that and nothing is quite nailing it down.
Now don't get me wrong, the taste is quite good, however it just can't match even the lower-end professional joints. The only way I can describe theirs (and this is pretty consistent across multiple places) is more salty, more flavorful, and more 'smoky' (not burnt smoky, but that classic almost sweet smokiness that you smell when you take a whiff of artificial smoke).
Are there any tricks the professional places use that I am missing? MSG? Brining? Keeping warm in a crockpot with a salty broth that contributes lots of flavor?
Thanks!
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 well...however the taste the commercial joints have still eludes me every time. I've tried vinegar based finishing sauces and all that and nothing is quite nailing it down.
Now don't get me wrong, the taste is quite good, however it just can't match even the lower-end professional joints. The only way I can describe theirs (and this is pretty consistent across multiple places) is more salty, more flavorful, and more 'smoky' (not burnt smoky, but that classic almost sweet smokiness that you smell when you take a whiff of artificial smoke).
Are there any tricks the professional places use that I am missing? MSG? Brining? Keeping warm in a crockpot with a salty broth that contributes lots of flavor?
Thanks!