I've made pulled pork with great success numerous times. More often I get a 10-14 Lb pack from Costco or a local farm. I tie it, wrap and do the smoke. This time, with a scarcity of meat selection I got a couple of 5-6 Lb packs of Hatfield pork at a supermarket. This was netted and, without thinking I cut the net, tied and proceeded. So then, I have two questions. First, has any of you just rubbed a chunk of boneless pork and smoked it without tying ? And after tying and rubbing my current batch I wondered what if I had simply left the netting on. Rubbing it would have gotten rub under the netting and during smoke the netting would shift and position and smoke would get on all parts of the meat. So what about taking a misshaped mass of meat and rubbing and smoking without tying and/or rubbing with the net on.
Thank You.
I haven't done it, but I would think that the biggest problem with keeping the netting on would be getting it loose when pulling. A few strings is far easier.
I have done a boneless leg of lamb with the netting left on. It cooked just fine, spices well and evenly distributed, etc. But JCGrill above is spit on in that the netting was murder to get off after the cook. Now I remove it and re-tie it.
I’ve wondered if spreading out a boneless shoulder on the grate might speed up cooking and contribute more area for seasoning and bark. I’ve seen it done but not tried it.
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