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Pulled Pork a little dry - overcooked?
Yep, here's what's on the label - "pork shoulder with skin". A standard pork butt isn't really available here - I've asked around a lot. Other people have suggested using the "Hals" (neck) for pulled pork so maybe I'll try that some time. This website claims that the US butt is the same region...- abk
- Post #21
- Forum: For New Members
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Pulled Pork a little dry - overcooked?
Thanks for the tips everyone, I'm going to try again this weekend!- abk
- Post #16
- Forum: For New Members
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Pulled Pork a little dry - overcooked?
I tried my first pulled pork the other week. It was fine overall, but some parts were dry and didn't fall apart so easily. I'm wondering if anyone has ideas on what I should have done differently. This cut was a shoulder without the bone, but with skin. I first cut off the skin, but left most of...- abk
- Thread
- beginner gas grill help pulled pork
- Replies: 22
- Forum: For New Members
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New to smoking - controlling heat
Ah great, we do have one in Bern and I hadn't checked there yet. Do you remember what the French or German name for it is? Also have you seen spare ribs anywhere? I only see baby back, but they always call them "spare". A couple of butchers said they could cut spares as a custom order, but...- abk
- Post #15
- Forum: Messages for All Guests and Members
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New to smoking - controlling heat
Cool, I'm in the same boat! Where in Switzerland are you? I'm in Bern myself. Also where have you found a pork butt? People have told me Schweinhals is the same area, but I never see it with a fat cap or the bone in. Sorry to derail your thread, I could also start another one.- abk
- Post #13
- Forum: Messages for All Guests and Members
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Foil wrap faster than paper?
Thanks, I'm an American and moved to Europe a few years ago. I recently started smoking myself just because there's basically zero bbq restaurants around and I was really missing it. So far I've just been using my gas grill with wood chip pouches, but maybe I'll look into something a bit better... -
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Foil wrap faster than paper?
Hey everyone, the other day I cooked two racks of baby back to compare foil vs. butcher paper wrapping. 275 the whole time, wrapped both after 2.5 hours. After 1 hour wrapped the foil ones were pretty good FOTB (how I like them), but the paper ones needed another full hour. The cuts seemed...
