So Mrs C and the boy were craving some pulled pork samiches.....So picked up a BB for the task at hand....I followed my go to simplified approach....
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I was in a hurry so didn't score the top or use mustard as we were out.....I think I commandeered the yellow for the shop and knives so need to restock... Here it is on the RT at the GT 265.
Added a pan for the finishing sauce and a probe to monitor the progress....
Progress shot about 4 or so hours in...man its looking good!
Since I was using the RFX, here is a view of the INT, you can see the slow down or stall at the 150 degrees, its cool to see in charted vs just talked about..... I ran this one a bit over 6 hours for bark....
The bark and it ready to boat....
In the boat and covered till pull temp time....
I pulled this one a bit earlier because Mrs likes some more texture....Love the chart, ie the quick climb after covering and then the hold.......I did rush the hold but I had hungry eyes staring me down.....
Pulled from holding and ready to pull......Man oh man, tasty!
All pulled, salted and finish sauce prepped. As I mentioned I left larger pieces for a more firm texture, this also helps with reheats on the next day or if frozen.....
Bingo, a toasted brioche bun, a slice of white American, pork, a bit of kinders gold, some carmalized red onions and some bread and butter pickles.....Side of fresh cut slaw by Mrs. C.....
Just a nice Sunday cook and a rewarding reminder of why we BBQ/Smoke meat....It fills the "stomach"!....Also simple is relaxing, relaxing is smooth, and smooth is TASTY!!!
Pulled Pork Tacos - Simplified and Reliable Dinner Timing
I have been craving some pulled pork tacos for a little while now so I thought the weekend would be perfect so we could eat them for the week. As I prepared this smoke, I thought I would document it so I could share with others a reliable and consistent way to do pulled pork and be able to plan...
www.smokingmeatforums.com
I was in a hurry so didn't score the top or use mustard as we were out.....I think I commandeered the yellow for the shop and knives so need to restock... Here it is on the RT at the GT 265.
Added a pan for the finishing sauce and a probe to monitor the progress....
Progress shot about 4 or so hours in...man its looking good!
Since I was using the RFX, here is a view of the INT, you can see the slow down or stall at the 150 degrees, its cool to see in charted vs just talked about..... I ran this one a bit over 6 hours for bark....
The bark and it ready to boat....
In the boat and covered till pull temp time....
I pulled this one a bit earlier because Mrs likes some more texture....Love the chart, ie the quick climb after covering and then the hold.......I did rush the hold but I had hungry eyes staring me down.....
Pulled from holding and ready to pull......Man oh man, tasty!
All pulled, salted and finish sauce prepped. As I mentioned I left larger pieces for a more firm texture, this also helps with reheats on the next day or if frozen.....
Bingo, a toasted brioche bun, a slice of white American, pork, a bit of kinders gold, some carmalized red onions and some bread and butter pickles.....Side of fresh cut slaw by Mrs. C.....
Just a nice Sunday cook and a rewarding reminder of why we BBQ/Smoke meat....It fills the "stomach"!....Also simple is relaxing, relaxing is smooth, and smooth is TASTY!!!
