- May 5, 2007
- 2,838
- 16
Sorry I didn't get to this thread sooner... better late than never.
I have felt your pain brother! It took me awhile to figure out that each piece of meat cooks different; they all reach their own plateau. Forget about pounds, think temperature and starting time.
The first couple of events I did pulled pork for, I almost lost my crowd, due to poor timing and lack of knowledge. Luckily, a good friend and smokin' buddy cured me of my ills, headed me down the correct path and now, all is well. I now smoke the day before the event whenever possible, or pull an all-nighter. I pay alot of attention to the temperatures and know when the plateau hits. I also let the meat get to room temp before it hits the grate.
Storing the pulled pork overnight in the fridge really enhances the flavor... it marinates in its own juices, plus I add a reserve of mop to it. I just heat it up the next day and viola! There's a bunch of happy bellies and smilin' faces!
I have felt your pain brother! It took me awhile to figure out that each piece of meat cooks different; they all reach their own plateau. Forget about pounds, think temperature and starting time.
The first couple of events I did pulled pork for, I almost lost my crowd, due to poor timing and lack of knowledge. Luckily, a good friend and smokin' buddy cured me of my ills, headed me down the correct path and now, all is well. I now smoke the day before the event whenever possible, or pull an all-nighter. I pay alot of attention to the temperatures and know when the plateau hits. I also let the meat get to room temp before it hits the grate.
Storing the pulled pork overnight in the fridge really enhances the flavor... it marinates in its own juices, plus I add a reserve of mop to it. I just heat it up the next day and viola! There's a bunch of happy bellies and smilin' faces!
