A simple way to add flavor and juiciness...
This is where low and slow of smoking really shines. The all-day cook. Made much easier by today's pellet smokers. Want to make pulled pork just like the pro's? Prepare the meat, fire up your pellet smoker and go about your day. Come back later in the day to beautiful, succulent pork waiting to be pulled.
Stay calm. It is common during a long cook - like smoking a pork butt- for the internal temperature of the meat to stop rising for a period of time. This is called the "stall". Be patient - it will resolve itself. Grab a beer. Resist the temptation to raise the smoker temperature! Low and slow is the way.
This is one of the great smoking tips. Several cuts of meat like beef brisket require a long cook to help break down the connective tissue and soften the meat. One option to help in this process is known as "the Texas crutch". Part way through your cook, you may reach "the stall" and the Texas Crutch helps you power through the stall and speed up the cook. To do this, you simply wrap the meat tightly in foil during the latter part of the cook - say starting at around 175 F | 80 C internal temperature and raise the smoker temperature from 225 F | 105 C to 300 F | 150 C. When the internal brisket temperature reaches 200 F | 90 C, remove from the fire, unwrap and let it rest for 30 minutes before slicing for service.
Copyright © 2020 WordSmoke Communications - All Rights Reserved.