This recipe teaches you how to smoke a pork butt to make the most delicious BBQ pulled pork you will ever eat. This was the best pulled pork either of us had ever had.
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Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
and our Slow 'N Sear RU-vid video here:
• Slow 'N Sear - The Bes...
Like the thermometers we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks.com/Adrenaline...
FAQs from the video:
1) What temps did you cook at? We cooked at 225 F until the meat hit the stall 4 hours into the cook and was holding in the low 150s internal temp. We then cranked the heat up to 275 F for the remainder of the cook until the meat hit 203 F internal temp.
2) What is dry brining? We explained it pretty well in the video but to recap “dry brining” just means applying salt well in advance of the cook so that the salt has time to penetrate the meat. This can take a day or two for a big piece of meat like a pork butt. Once the salt is in the meat it grabs hold of juice in the meat and won’t let go. This means at the end of the cook you’ll have a much juicier and tasty meal.
3) Why not just put the rub on a day or two early? Rubs typically consist of salt and spices/herbs. Salt is a mineral composed primarily of sodium chloride (NaCl). Salt is essential for life in general, and because of that saltiness is one of the basic human tastes. As a mineral, salt actively goes into solution when it’s around water, and meat has a lot of water! Once it’s in solution it wants to spread out so it isn’t concentrated in any one spot. This is why salt goes deep into the meat. Spices/herbs, on the other hand, are large organic molecules. Garlic, Paprika, Pepper, Onion, Ground Rosemary, etc… are all spices/herbs. These don’t disappear into the meat’s liquid like salt does so they just sit on the surface of the meat. There’s no reason to add spices/rubs early like you would salt.
Special thanks to AmazingRibs.com for much of the information in this video.
10 апр 2017
