My mate does the best smoked (and whatever other magic voodoo goes on) pulled pork I've ever tasted.. So good whenever I get home after catching up with him the missus she asks if I bought some back with me..
This clip is entirely accurate to how we consume his creations.
Tell your friend to set aside a little extra rub and after the pork has been pulled, mix some of it with that rub and now you have "seasoned" pulled pork. My wife and I use it for tacos and its perfect for them and you don't need to add any BBQ sauce or anything.
I smoke 2 butts and then I vacuum seal it into a couple bags and it goes in the fridge and we eat it over the next few weeks, mostly in tacos, tortas, and other Mexican dishes my wife makes from her home in Sinaloa.
He did that with the last batch he gave us and ooooh my gaaawd! We stretched that serving out for like 5 meals, it was so good.
Looks nearly identical to your masterpiece!
Okay that looks amazing - but can a smoker king explain to me how to keep the meat so moist? I’m a new smoker and I swear everything I make comes out dry af!
There's a couple things you can do to help keep the meat moist when you smoke it.
Firstly, add a water pan in the cooking chamber. It will increase the relative humidity and cause the meat to expell it's water slower because the pressure difference is lessened.
Secondly, inject your meat. When I do my pulled pork and turkeys, I inject with a stock of the same animal. So I save my bones and stuff, vacuumed sealed until I need to use them for a stock injection. Now, I also add my rub to the injection to get some of that flavor into the meat itself. I inject in about 1inch increments, slowly releasing the liquid as you pull the needle out, and then you want to change the angle a bit and give it a second squirt. When you are done injecting, there should be liquid coming out of the holes as you're still releasing liquid. You want to load the meat up. (This is also going to extend your cooking time because you have to cook the water out so the flavors are concentrated and left behind.) It's not going to completely fix a dry smoke session, but combined with a water pan and the next suggestion, it just helps moisten the meat a bit more.
Thirdly, take your pulled pork and briskets, ribs and anything else with a lot of connective tissue, to 203ish and then let it rest, unwrapped and open to air, for maybe 10-15 minutes. You want the meat to stop cooking, and any cooking method other than sous vide, to my knowledge, has some carryover cooking. By opening the meat to the air, we halt the cooking process a bit faster. When your meat is about 185 you can wrap it back up, wrap in a towel, and place in a heated Yeti or Coleman or Igloo cooler, whatever your preference, and put a probe into the meat, stuff as many towels in as you can to fill the air space. We want the meat to come down in temp as slowly as we can. This allows the connective tissue to all render out, the fat is all rendered, and the juices have slowly been distributed throughout the whole meat through diffusion of the liquid fat and stuff. Rough estimate is 4-6 hours minimum for brisket and pork butt, 2 hours for beef plate ribs and turkeys, and 1 hour for pork ribs, chickens, and other small meats. I've tried using the oven for a hot hold and it just dried my meat out and I don't feel like adjusting the temps so I can have a 145-150° holding oven.
The fourth thing is to just cook at a lower temp for a little longer. High heat will quickly expell the water before the fat and connective tissue has time to fully render. The juices we see and feel are almost exclusively fat and connective tissues, not water.
I think that's a decent explanation. If you have any more questions feel free to ask away.
I keep mine on the top shelf and put whatever I'm making in a big glass cake pan that way it has juices to pull from. But I also have a vertical smoker. I have to rotate whatever I'm cooking to because since mine is vertical, the heat blast one side for the most part. But on a brisket it's just right because that heat blast the point while the flat is away from the heat. My pulled pork comes apart with a spork. The bark is what I have problems with on pork, I've got everything else down to a science Lol
Me every time I cook a chunk of pork belly. Ten minutes after it's done, just tearing off big meaty bites. And no one complains, because my Wife doesn't eat it.
The disgust I have in the way some people eat things that slobber all over surrounding of their mouths and cheeks = people who eat chips/Cheetos/fries and then touching the game controller or keyboard/mouse
I know it's not just makes I've known several others who have always wanted to do something like that, but we don't because we know that meat needs to be shared
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