![]() ![]() Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt with baste and reapply a light dusting of the dry rub. You want to remove the butts from the smoker and wrap them in aluminum foil. The Tenderization Process for Pulled Pork Recipe At this point you have enough smoke now its time to get them tender. Then mop again after every 2 hours.Īfter 6 hours of smoke and basting, check the internal temperature. Mop this baste on the butts after 2 hours of smoking. (I use very hot water to dissolve the dry rub). Once you have your butt on the smoker, its time to make your mop. You are shooting for an internal temperature of 195 degrees for perfect pulled pork. But I like to always have a meat thermometer handy and strictly go by internal temperature. The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). I cook butts at 225 degrees and use seasoned Cherry Wood chunks for the smoke. Get your smoker up to proper temperature. Proper Smoking Technique for Pulled Pork Recipe Then liberally sprinkle the dry rub over the meat and gently massage it into the meat. This will create a means for the rub to stick to the meat. But we always use our own recipe, Killer Hog’s The BBQ Rub.įirst, coat the butt with a couple of tablespoons of plain ole yellow mustard. The next step is to apply a good quality dry rub. You can use any dry rub that you like. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 – 45 minutes. Take the butt out of the zip-lock bag and place on a working surface. You want the butt to marinate for at least 4 hours. Once you get the butts injected, place them in a large zip-lock bag, pour any injection that seeped out over the butt, and place in a refrigerator or on ice. There will be some injection that seeps out. I do this 3 times at each injection site and move it around the entire butt. Instead, go in at a different angle and inject again. Don’t pull the needle all of the way out of the injection site. Insert the injection needle into the meat and press down on the plunger. Place the meat in an aluminum pan and begin injecting. This injection is enough to use for two 8-10lb Boston butts. You can get a cheap injector at the grocery store and it will get the job done. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. Preparing your Pulled Pork Recipe for cooking and FYI… It never hurts to bring some BBQ too, keeping the butcher happy is a good idea. Often my butcher lets me go back into the meat cooler and sort through his inventory myself. Tell your butcher exactly what you are looking for, and he should be able to help you select the best cuts of meat. Money Muscle and Sections of a Pork Butt Video This meat is almost as tender as the money muscle and since it is right next to the bone, its packed with flavor. It is very tender and when properly cooked, it can even be sliced with a sharp knife.Īlso look for a butt that has a big horn muscle or meat under the y of the blade bone. ![]() It is located on the end that is farthest from the round bone. The Money Muscle is the best part of the butt. First off I want a butt that has a large money muscle on the front. ![]() When selecting a butt it is important to know exactly what you are looking for. Either way, I always get the product fresh from my local butcher. Knowing how to select the perfect butt is crucial. If you want to produce delicious pulled pork recipe, you MUST start with a good quality raw product. Pulled Pork Recipe – Competition Style Slow-Smoked Pork Butt Method ![]()
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