goal is to be done around 6-7pm. I know this isn’t technically low and slow, any suggestions welcome.
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Pulled pork, 275 cook time
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I would go with butcher paper. IMO it doesn't soften the bark as much as foil.
I've been cooking at higher temps on my KJ as well. Kamados are so good at retaining heat that you can't run a fire hot enough to get good smoke and maintain a temp around 225. The only way you can stay at 225 is if you choke the fire to the point where it's producing dirty smoke.Last edited by gilbertpilz; May 8, 2021, 08:49 AM.
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Club Member
- Jul 2016
- 3164
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Smokey Joe.
I would go with foil wrap, just because I don't care about firm bark on pulled pork. Just get the bark the way you like it, then wrap and crank up the heat to at least 275° until it's tender. If you get it done early, then you have more time for it to rest in a cooler or warm oven.
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Last edited by Mr. Bones; May 8, 2021, 10:54 AM.
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Rob whatever Oh, Hail, Yassuh!!!
Always!!! Rub(s) Life's jus dang danged short...
Never have injected, if'n that mighta been yer
^^^Some 3LPKCAP, an some my own stuff...*
*Nuthin mysterious.SPOG, an whatever I deem appropriate fer th intended use of th protein.. NC pulled pork? TX? KC Style? Memphis Dry????
Sure, it makes a difference, in what I grab..., an how I combine...always glad to
(Course, sometimes,, I jus go plumb LOCO!!!)
D
Last edited by Mr. Bones; May 8, 2021, 12:50 PM.
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