OK so as per request here is a picture of the said pork, cold out of the fridge. Any comment or advice to improve it would be much appreciated. It might be a Brit thing, but I prefer my "pulled" pork not pulled as I like to slice off 1" thick pieces instead so hence the still solid piece!
Last edited by rat_rabs; January 30, 2018, 06:19 AM.
That looks like the upper shoulder (Butt) rather than the Picnic which typically has a long bone with a ball on the end. The Picnic is the,lower part of,the front leg.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome from Aberdeenshire - enjoy the forum great bunch of folks, tons of experience - sounds like you have a lot of experience yourself but I bet you they can even teach old dogs some tricks! Agree with the Briquettes comment, they are not easy to get hold of in UK (at least those that are food safe - no chemical binding agents etc) so I use lumpwood pretty much 100%. My issue with lump wood is that the irregular size can screw with your temp stability.
However waiting for my GMG Jim Bowie smoker to arrive this week and join my small family of smokers, really looking forward to seeing how it works with pellets, so bye bye charcoal for that one anyway!
P.S. All hail the Maverick temp probe! It was bought after the recommendation on the forum (great product review section BTW) and it has helped my smoking so much, especilly for the longer cooks.
Yes, I'm looking forward to learning as much as I can. I tend to use the restaurant lump wood charcoal from Booker. I notice you have a ProQ smoker. I have one of their cold smoke generators that I use on the Weber for cheese, salmon etc. Was thinking of that before going SnS, be interested to hear your thoughts on it. Don't know of the GMG of its benefits.
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