Bangbang
Executive Chef
Went to Famous Daves BBQ last eek. The ribs were pretty good.
Andy M. said:Hey Bang, good to hear from you!
I've been seeing some ads on TV but I don't know if there are any places around here. Whenever a new BBQ place opens up, I try it outbut so far, no luck.
Andy M. said:I've had a lot of mediocre BBQ. It's amazing what restaurants can get away with.
I see the Famous Dave's ads on TV and my first doubt came when the mentioned their chopped pork BBQ. Shouldn't that be pulled pork?
mudbug said:Actually not, Andy. I happen to like pulled better, but chopped is perfectly acceptable BBQ fare.
Andy M. said:Bubba:
In the interim, I make my own and it tastes better than any I've had in restaurants.
Bubbagump said:I agree! I prefer mine as well.
I do a lot of pulled pork. Usually apply 4-5 hours of smoke and keep my smoker no higher than 205. I usually figure between 2 and 2-1/2 hours per pound, depending on amount and size of the butts. I pull at an internal of 190. My experience has been that pulling it any sooner than that it does not pull apart the way I like.
The big thing with this cut of meat, like brisket, is Low and Slow. Rush it by pulling it early or cooking at too high a temp. will result in disappointment.
Also, I don't wrap in foil while it cooks. I like the bark that forms on the outside. It's usually everyones favorite in my household.