I want to thank everyone for their advice and insight as to what may have gone wrong with my 1st pulled pork attempt... I have a couple of things that I am a little hazy on and want to get this right so I hope you can help me out. I have a 4lb piece of pork that is ready to go.. all coated and overnighted.
1. What about this spritzing I hear of? I am guessing its like a blend of apple juice, soy, or something.. Is this like a once an hour deal?
2. So I get the meat to 170, wrap it in foil and put it back until it hits 200 to 205... someone mentioned liquid..does this go in while on the grille and wrapped or after it comes off? how much liquid are we talking about.. I may need a class in unleakable meat wrapping!! so then I wrap the foiled up meat in a blankee and put it in a cooler or micro for 2 hours.. and presto I am in the clear!! Right?
I am going to give myself (and the meat much more time, I am planning on firing up the grille at 10 am)
Thanks so much for any tips offered!! I am hooked on this!!!
P.S.
I am actively looking for the camera cable to give some Qview
1. What about this spritzing I hear of? I am guessing its like a blend of apple juice, soy, or something.. Is this like a once an hour deal?
2. So I get the meat to 170, wrap it in foil and put it back until it hits 200 to 205... someone mentioned liquid..does this go in while on the grille and wrapped or after it comes off? how much liquid are we talking about.. I may need a class in unleakable meat wrapping!! so then I wrap the foiled up meat in a blankee and put it in a cooler or micro for 2 hours.. and presto I am in the clear!! Right?
I am going to give myself (and the meat much more time, I am planning on firing up the grille at 10 am)
Thanks so much for any tips offered!! I am hooked on this!!!
P.S.
I am actively looking for the camera cable to give some Qview