![]() I am pretty picky about pulled pork and remove any clumps of fat, gristle, etc. I often use a couple of forks and it just sort of falls apart. ![]() If you cooked it long enough, it will be easy to do. If you don't have a grease separator, you can simply scoop off and discard the congealed fat once it's cold and you're left with the tasty stuff that can be added back into the pulled pork later to juice it up.Īfter an hour or two, you can begin pulling the meat into pieces. This is a great time to pour the juices into a jar and place it into the fridge. It's way too hot to pull at this point and the resting helps the juices to redistribute throughout the meat so more of it stays in the meat. Take the meat into the house, remove it from the pan and lay it on a cutting board with foil tented over it slightly for about an hour. I was able to sit it on the top of the hopper and it stayed warm and melted throughout the cooking process. Keep it warm and stirred up while you're using it. 2 heaping tablespoons of Jeff's original rub.I made up some of my butter and rub mop to brush on now and then. I set the controller on “Extreme Smoke” for about an hour then turned it up to 250☏ for the rest of the cook. Simply maintain the temperature in your smoker and keep the smoke going. I typically do fat cap down as that leaves the rub (which becomes the crust) undisturbed but you should experiment with both ways and see what works best for you. Some go fat cap up, others go fat cap down. Once the smoker is ready, place the pork butt directly on the grate. If your smoker uses a water pan, fill it up. No matter what smoker you are using, set it up for cooking at about 240☏ with indirect heat. Let's get to cooking this pork butt on “ the Bull”. Ok, enough about the smoker– Here's the full review if you want to read it the controller is wifi enabled meaning it connects to your wifi signal and you can monitor and control the thing from anywhere. One other feature that I”ll throw out there. It also holds 40 lbs of pellets in it's huge hopper and has more stainless than you've probably ever seen in a single 's a real beauty and it's serious about cooking meat. it will hold a set temperature all day long with little to no deviation. If you like exact temperatures then this is probably the smoker for you. Unlike most other pellet grills, it is run by a PID which just means that it has a fancy system that uses an algorithm to apply responsive correction to a control, temperature in this case, and this allows it to maintain an exact temperature regardless of whether it's raining, cold outside, etc. REC TEC, a company well known for their heavy duty pellet grills, sent me their new RT-700, they call it “ the Bull” and if you haven't seen it, it is a massive beast and lives up to it's name complete with stainless steel horns on the front that serve as handles for opening the lid. You can smoke pork butt on any smoker as long as it can maintain a temperature around 225 to 250☏ and you can provide some smoke to it while it cooks.
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