Made a pulled pork over this past weekend. Small fire vents fully wide open 250-300. Every 45 minutes id put a chunk or 2 of oak to keep the fire going. Took it to 160 and then wrapped in foil with butter and finished in a pellet smoker. Good flavor. Wish the smoke was a little stronger. Next time plan on going to 190 and then wrapping it to see if the smoke flavor is stronger that way. First time I did this and was afraid of it getting too tender and falling in 🤣
by -Pork_Skins
4 Comments
Do you find it goes dried out by the direct heat? When I do pulled pork I end up using a double deflector or slow roller.
Or is the joetisserie that good, and the time not directly facing the heat enough to avoid it?
hell yes.
Thank you for cleansing my palette after seeing what passes for pulled pork in the slow cooking subreddit.
You remember the weight and how long it took?