I have to cook pork shoulder this weekend for a get together, since I am doing 2 and they are cryovaced together I figured why not do some testing. I don't really have any test criteria other than they must be edible when done, and they will be cooked in the PBC (at least partially if that is part of the test).
They are roughly the same size, about 6 pounds a piece, but can't be sure until I separate and they are currently frozen. This seems like a good setup for a comparison. As I said I am open to anything, but if I don't get many responses I am going to try one of 3 things:
1: Following in the footsteps of Doc Blonder thaw one and leave one frozen and see if there is a large difference in flavor/bark
2: From the smoke seminar, smoke for 30 minutes and then move one to the oven for the remainder (interesting but its kinda been done)
3: Wrap one and leave the other unwrapped.
I have also toyed with the idea of baking powder/soda in the rub to test bark formation, and I have a humidifier is was thinking of cranking up into the intake, it may not be enough but I think I could add a gallon of moisture over the course of the cook.
Any other ideas or any from above you would like to see?
Edit: Was just thinking, I might be able to do several of these if splitting the butts doesn't matter. I'm thinking along the lines of resting for 30/60/90/120.
They are roughly the same size, about 6 pounds a piece, but can't be sure until I separate and they are currently frozen. This seems like a good setup for a comparison. As I said I am open to anything, but if I don't get many responses I am going to try one of 3 things:
1: Following in the footsteps of Doc Blonder thaw one and leave one frozen and see if there is a large difference in flavor/bark
2: From the smoke seminar, smoke for 30 minutes and then move one to the oven for the remainder (interesting but its kinda been done)
3: Wrap one and leave the other unwrapped.
I have also toyed with the idea of baking powder/soda in the rub to test bark formation, and I have a humidifier is was thinking of cranking up into the intake, it may not be enough but I think I could add a gallon of moisture over the course of the cook.
Any other ideas or any from above you would like to see?
Edit: Was just thinking, I might be able to do several of these if splitting the butts doesn't matter. I'm thinking along the lines of resting for 30/60/90/120.
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