Has anyone tried putting the pork back into the smoker for extra smoke after it has rested and pulled? I'm just wondering if that would add more smoke flavor from cooking at 250-275 on a pellet smoker that may not have much smokiness to it
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Pulled pork question.
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I never understood your screen name until I binge watched The Expanse this summer. Just finished last night, in fact
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Dewesq55 - Rocinante actually came from one of the best rock bands ever....RUSH and their A Farewell To Kings and Hemispheres albums back in the late 1970's. It was taken from a 17th century literary classic in which a worn out and decrepit horse was named. I'm not much into 17th century literary classics, but am always into RUSH. Will have to check out the expanse though, I've heard it's pretty good.
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Rocinante - I'm afraid I never got into Rush, although I like some of their stuff that I have heard. But I can't take too much of Geddy Lee's voice.
I liked the Expanse a lot and recommend it. It's on Amazon Prime video. BUT, the first season is like watching paint dry and you have no idea what's going on. It's really too slow of a burn. But if you tough it out and get to the second season and beyond, you will be rewarded. The Rocinante is what the main protagonists end up naming their ship.Last edited by Dewesq55; September 16, 2021, 01:22 PM.
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Club Member
- Mar 2021
- 699
- 5,280 feet from Chicago
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
I have reheated smoked ribs on my Grilla that I originally smoked them on. Can't say I noticed anything in terms of more smoke flavor. Though my backyard did smell nice when it was running.
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