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.
Thank You.
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