Pulled Pork

Discussion in 'Grilling Pork' started by da maxx, Apr 12, 2012.

  1. da maxx

    da maxx Fire Starter

    Going to smoke Pork. I have an MES30 and AMNPS. I have done brisket, ribs, and whole chicken all excellent. I've read where the fat cap on the pork should be placed down. Is this right ? I thought the idea for the fat cap was to promote self-basting, which should be up. I did the brisket with the fat cap up, came out great. I also read where adding a piece or two of charcoal would help with the bark. Anyone tried this in the MES ?
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Some it with the fat down, I myself do fat up.  I also do not foil in order to get more bark, but mist here foil.  Try it all the ways till you get your way :)
  3. ronrude

    ronrude Meat Mopper

    x2 for me.  fat up, no foil.  I like it crusty.
  4. I like no crutch as well.  It takes longer due to the stall (which the crutch breaks), but it's worth it to me.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I never foil anytyhing........


    and it comes out nice every time...


    Hickory , or whatever I have handy , and leave it alone till done , "If you're lookin' , you're not cookin' !"[​IMG]  [​IMG]

    have fun and .....
  6. da maxx

    da maxx Fire Starter

    Has anyone tried the charcoal briquets in the MES30?
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I have used a couple here and there just to get a little bit of a smoke ring............
  8. Well, I do foil at 170° with a nice mix of some seasoning, apple juice butter, honey, brown sugar, balsamic vinegar and Pickapeppa sauce. I heat up all the ingredients on the stove so they blend, sugars and honey all melts then pour the mix in foil pans and cover. Back on the smoker until 200° then wrap in blanket and in a warm cooler for an hour.

    As far as the fat cap goes. Cap up for me. Everyone is different so try what feels right today and try something different next time. No right wrong on this one....
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Fat up...Foil if running late and need to save time, otherwise let it ride...JJ
  10. da maxx

    da maxx Fire Starter

    Got the butt and a brisket in the smoker now. Fat side up for both. I plan to wrap both @ 165. Then bring both up to 195, before it hits the cooler. I'll post final pics.
  11. I did two more butts Friday. I will post pics tomorrow. I have the entire smoke on my camera. 18 pounds all smoked and in the freezer in bags..Pulled pork baby...[​IMG]Sneak preview below..


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