載入中...
ID: 87010c2b...
A professional guide to making tender and juicy pulled pork using an offset smoker. This recipe emphasizes the importance of fat rendering, bark development, and a long rest for the best barbecue flavor.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
Score the fat cap and apply salt followed by the dry rub. → Smoke at 250°F with pecan wood, spraying the meat with vinegar after the bark sets. → Wrap in heavy-duty foil once the fat is rendered and internal temp is ~165°F. → Finish cooking to ~203°F and rest for at least one hour. → Shred the meat and serve on rolls with slaw and sauce.
Score the fat cap and apply salt followed by the dry rub. → Smoke at 250°F with pecan wood, spraying the meat with vinegar after the bark sets. → Wrap in heavy-duty foil once the fat is rendered and internal temp is ~165°F. → Finish cooking to ~203°F and rest for at least one hour. → Shred the meat and serve on rolls with slaw and sauce.
A professional guide to making tender and juicy pulled pork using an offset smoker. This recipe emphasizes the importance of fat rendering, bark development, and a long rest for the best barbecue flavor.
Score the fat cap on top of the pork butt in a crosshatch pattern to help the fat render properly during the cook.
Prepare the rub by mixing brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder in a bowl.
Season the meat with Kosher salt first to control the salt level, then apply a generous coating of the prepared rub on all sides.
Preheat your smoker to 250°F using pecan wood for a clean fire and mild smoke flavor.
Place the pork butt on the smoker and let it cook untouched for the first 3 hours.
Using a bone-in pork butt helps hold in juices and prevents the exterior from drying out.
Do not spray the fat cap, as cooling the fat prevents it from rendering properly.
The 'feel' of the meat (probing like butter) is more important than the exact internal temperature.
Resting for at least 1 hour is critical to prevent the meat from drying out immediately when shredded.
Shred the meat only as you are ready to serve to maintain maximum moisture.
請登入以加入討論並賺取 XP！
載入評論中...