Re: Pulled Pork Recipe for all
I really want to thank all of you for the kind words. I am very happy that you liked the results. As I said before, this is the culmination of the best parts for pulling pork that I have found.
Those results look fantastic. The pictures are awesome. Looks like some plld'pork that I want to sink my teeth into.
I will let you in on my little secret. I use a Traeger grill. Before I continue, I am not related to the Traeger grill family, business nor am financially invested in these grills whatsoever.
The link is http://www.traegerindustries.com/
for the manufacturer. However, it seems to me that the largest distributor of these grills is http://www.traegergrills.com/
this is where is ordered mine from.
These smokers rock. I was so fed up with waking up every couple of hours to check the "smoker". Yes, I have read much on the 'Green Egg' and similar products. They may be great but are not for me....I have to sleep and love BBQ.
These grills keep the temp constant, allowing you to get some shut eye. Yes, you dooo have to plan for spraying, but if you start the smoking late in the evening, the moisture replenishment really only needs to happen in the morninig.
One tip..... The standard Traeger thermometer for temp control
does not allow for any monitored temp between 180 and 250. That is the sweetspot for smoking. That digital thermomeer has increments of 180/250/275. That would just not work for me.
I contacted Bridget at Traegergrills.com (email@example.com
... she is great. They shipped me an alternate thermometer. This thermometer has the similar 180 setting (see ppic above - Smoke) but starts at 225, increments to 250 then 275 etc. That was perfect for me. I do not have a picture of this, it is not digital but has the required temps.
That thermometer has made the difference. Anyway, back to smoking. The pics are great. Please don't forget to try the alternative sauce I mentioned above. It is the only finishing sauce I use...now.
Cheers, good pork and better beer......