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Injected pork butt and still a little dry...?
I did not foil it, I have mixed feelings on it so I rarely do. I should have towel wrapped and put it in the cooler. I just never know how long it'll stay well in thereand I wasn't serving until almost 8hrs later. -
Injected pork butt and still a little dry...?
Well, it turned out pretty good and everyone was raving about it, so a few things went right. But I definitely appreciate the insight on this because I never really thought about it that way and will get it to a better temp next time. Thanks guys! -
Injected pork butt and still a little dry...?
Hm...I wonder if that's it. Maybe I should clarify - I pulled it out of the smoker at 192 and put it in my crockpot and then oven (both off) to keep the heat for carryover. I'd guess it was over 200 pretty easily after I let it sit in there for 2hrs, then I pulled it for eating. I was able to... -
Injected pork butt and still a little dry...?
Almost forgot pics of the finished product... -
Injected pork butt and still a little dry...?
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- Album: Injected pork butt and still a little dry...?
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Injected pork butt and still a little dry...?
Last night I injected a pork butt for the second time ever because I just wanted more flavor throughout, not anything to do with moistness. I used pellets in my MES with little water and some sand in the water pan, for context. Anyhow, I cranked it up to about 275 for the first few hours cause I... -
Pulled chicken, using chicken breasts?
I did end up doing a short brine, as well as inject with Tony Cs creole butter. While it obviously looks more chopped than pulled, it still came out fantastic and not dry at all. Thanks for the tips, I'll be doing this again soon!!! -
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Pulled chicken, using chicken breasts?
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Pulled chicken, using chicken breasts?
Al, you are like the smoking meat overlord. You always seem to not only have great advice, but reasoning and process behind. You're the man. Thank you very much, I will definitely be doing this and can't wait!! -
Pulled chicken, using chicken breasts?
Nah, I'll just save it for something else. I'd rather make sure it's right than just using it cause I got it. This will give me the itch to try it with something since I've never used one before. -
Pulled chicken, using chicken breasts?
Dang...there's an injector sitting in my mailbox from Amazon right now that I was hoping to use. Maybe for another time. Thanks guys, much appreciated!! -
Pulled chicken, using chicken breasts?
I already know the answer, I did a lot of searching on here and everyone uses thighs, but saw a few that have done it successfully with breasts. I just bought 40lbs of chicken breasts at Restaurant Depot and a friend asked me to make pulled chicken for his Super Bowl party...so I don't want to... -
Costco brisket - point AND flat
I looked at your brisket link and that looks amazing with he burnt ends, I think I'm going to try the same. Do you do a temp of 220-230? I'd assume if I cut off the point, the flat and point would cook quicker but I'm not positive of that. Trying to make sure I leave myself enough time for a...
