I've read different recipes for pulled pork, smoked for long hours, and left wondering what's the principle for the initial rub or mop sauce to keep the meat moist, but absorbing smoke flavors, without drying out.
Not looking for a recipe but why the recipes are what they are.
For example, one I read recently based on pork shoulder starts with covering it with mustard and molasses. Which of those helps just add flavor and which helps more to keep juices from evaporating out as the long smoke takes place. Or both or neither and why.
Same for the mop sauce, normally added once per hour. Which ingredients are there to add flavor but don't help retain or add moisture, which help retain moisture, which replenish lost moisture, possibly by being quickly absorbed by the cooking meat?
Anyone studied this or observed and experimented over time with their recipes and can explain the principles, what works and why?
Not looking for a recipe but why the recipes are what they are.
For example, one I read recently based on pork shoulder starts with covering it with mustard and molasses. Which of those helps just add flavor and which helps more to keep juices from evaporating out as the long smoke takes place. Or both or neither and why.
Same for the mop sauce, normally added once per hour. Which ingredients are there to add flavor but don't help retain or add moisture, which help retain moisture, which replenish lost moisture, possibly by being quickly absorbed by the cooking meat?
Anyone studied this or observed and experimented over time with their recipes and can explain the principles, what works and why?