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BBQ PULLED PORK BASICS?

lestblight Mar 30, 2013 01:14 PM

I am interested in getting a good amount of bark on my pulled pork but i also want a good amount of juice to toss back in the meat and to give additional flavoring. what is the best way to reach that ? Does a straight up dry run penetrate and give me a good amount of gravy ? Or is it best to mix both a dry and wet so i can get more juice?

Also.. should i trim the skin off the shoulder and leave some fat ? or leave skin on? bone in? the skin side has the most surface area with good bark potential but this might be lost if i leave skin on.

finally i have seen alot of people who tie their meet.. is that a better method? to trim off of bone and skin and then tie it together?

thanks!

  1. 1POINT21GW Mar 30, 2013 11:35 PM

    Do you have the whole shoulder or just the picnic?

    Since bark is important to you, remove the skin and as much of surface fat as you can. Leave the bone and don't bother with tying. You'll have plenty of drippings from the shoulder, so don't worry.

    Regarding your questions: "Does a straight up dry run penetrate and give me a good amount of gravy ? Or is it best to mix both a dry and wet so i can get more juice?", I'm assuming you actually meant "dry rub" and not "dry run". If this is the case, again, either will give you plenty of drippings. Putting sugar in your dry rub will give you more of the bark you're after. Concerning penetration of a dry rub vs. a wet rub, neither will penetrate very deeply, but it's irrelevant since you'll be pulling it and everything will be mixed together - especially if you plan on mixing the drippings back in.

    If you did mean "dry run" (as in using a water pan vs. not using a water pan), you can get good bark and a good amount of drippings using either method.

    The link ebethsdad posted is from a very good website. Another very helpful website is http://www.virtualweberbullet.com/coo....

    1. e
      ebethsdad Mar 30, 2013 03:21 PM

      Here's a link to Meathead's directions,
      http://amazingribs.com/recipes/porkno...
      I have always found his advice to be stellar. I would trim skin if you are most interested in bark. Use the skin, with some attached fat for cracklins .If your piece is fatty enough, I assume you're using a shoulder, plenty of juice should be no problem - as long as you keep the temperature low. Be patient, I have had to wait as long as twelve hours for it to finish. Good luck!

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