grumpyoldman
Senior Cook
i was just reading an old thread on pulled pork , this is something i have a lot of experience with having sold on average 100 pulled pork sandwiches per day while i was running by BBQ.
i know a lot of BBQers like playing with thermometers and want to know when meat hits x temp but i didn't have the time for such things
i would load up the smoker with boston butts and smoke them for 2-3 hours with a fair/ heavy smoke then i would check on them about once an hour after the 6th hour , when i could grab the bone and easily slide it out of the meat , it was done , no thermometer needed
set them out and let them cool just enough i could separate the meat with my hands without getting burned, i took every scrap of fat out of the meat , then in a full pan i would drown the meat in BBQ sauce
when that bone just slips right out , the meat will literally fall apart
no effort needed
i know a lot of BBQers like playing with thermometers and want to know when meat hits x temp but i didn't have the time for such things
i would load up the smoker with boston butts and smoke them for 2-3 hours with a fair/ heavy smoke then i would check on them about once an hour after the 6th hour , when i could grab the bone and easily slide it out of the meat , it was done , no thermometer needed
set them out and let them cool just enough i could separate the meat with my hands without getting burned, i took every scrap of fat out of the meat , then in a full pan i would drown the meat in BBQ sauce
when that bone just slips right out , the meat will literally fall apart
no effort needed
