![pulled pork rest time pulled pork rest time](https://www.goodlifeeats.com/wp-content/uploads/2019/06/the-best-recipe-for-smoked-pork-shoulder.jpg)
But, apple wood and hickory is tried and true when it comes to smoking pork. I’ll throw in a blend of hickory, apple wood and a chunk of pecan or cherry just to be fancy. The flavor is much closer to something you’d expect from authentic barbecue. My favorite smokerīut recently I’ve been smoking on a weber smokey mountain. I’ll cook my pork butt at around 235(ish) for about 4-5 hours on my Traeger Pro Series 34 smoker. it’s convenient and hard to mess anything up. Have a few grills? I put it in this order: stick burner > water smoker (weber smokey mountain > charcoal pit > pellet smoker > grill with wood chips.ĭon’t get me wrong – I have no hate for a pellet smoker. Here’s a simple truth – like cameras, the best pit to smoke on is the one you have. Hot and fast? Wood chips on a grill? Pellet or wood smoker? What to choose?! When I allow it to rest for at least 45-60 minutes it pulls without hesitation every time. I’ve noticed anytime i’ve rushed pulling i have a hard time getting it to pull well. Your meat has been contracting for a long time in that smokey heat. I even tried pulled pork placed it in a tin pan covered to give it a braise half way into the cook.ĭon’t want to over think it? Go the whole cook unwrapped and try spritzing/mopping.Įach way gives a different result, and each is just as delicious! Let it restīut the key to a good result on any bbq is resting. I’ve wrapped in butcher paper, tried tin foil. Some say wrapping will give you mushy bark, others will say not wrapping, makes it too crunchy and smoky.Īnd, I’ve done it a few ways. I’ve seen a lot of conversation on both sides of the table. On topic of bark – who here is on the wrap in foil team? II It’s just a way to get your rub to stick to help develop a good bark.
![pulled pork rest time pulled pork rest time](https://temeculablogs.com/wp-content/uploads/2020/08/smoked-pulled-pork.jpg)
One thing not to get too caught up what you’re using as a binder. Using yellow mustard, olive oil, mayo (I’ve seen Worcestershire too on briskets) works to help get a good coating of rub to your smoked meat. As far as a binder goes, this is optional, but I recommend it.