NorCal Smoker
Member
Earlier this month someone started a thread asking for advice on Pulled Pork
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/need-some-advice-my-pulled-pork-3350/
I have always just seasoned then let it ride until it was done, then FTC for a couple of hours. After reading about all of you who inject and foil at 150-170°F, I decided I needed to try it.
I did two this time. One was injected with recipe from Big Bob Gibson's book, then slathered with Carolina Treet and topped with Mak Sweet Rub. The other was injected with S.O.W. Pork Injection and rubbed with Plowboys Bovine Bold.
On the Mak. Used the pellet boss to smoke for a few hours then ramp up to 225°F
In the morning they were ready to foil (160-165°F). Put apple juice in the foil on the one injected with BBG injection, and more S.O.W. injection in the foil for the other one.
Pulled them off at 195-198°F and FTC for a couple of hours. Pulled and made a sammie from each one
Both were very moist and very good, but the one with S.O.W. had more flavor (unanimous from the family). I will definately be injecting and foiling from now on! Too bad I don't know which had the bigger effect since I made two changes at one time.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/need-some-advice-my-pulled-pork-3350/
I have always just seasoned then let it ride until it was done, then FTC for a couple of hours. After reading about all of you who inject and foil at 150-170°F, I decided I needed to try it.
I did two this time. One was injected with recipe from Big Bob Gibson's book, then slathered with Carolina Treet and topped with Mak Sweet Rub. The other was injected with S.O.W. Pork Injection and rubbed with Plowboys Bovine Bold.
On the Mak. Used the pellet boss to smoke for a few hours then ramp up to 225°F
In the morning they were ready to foil (160-165°F). Put apple juice in the foil on the one injected with BBG injection, and more S.O.W. injection in the foil for the other one.
Pulled them off at 195-198°F and FTC for a couple of hours. Pulled and made a sammie from each one
Both were very moist and very good, but the one with S.O.W. had more flavor (unanimous from the family). I will definately be injecting and foiling from now on! Too bad I don't know which had the bigger effect since I made two changes at one time.
I will tell you that injection probably made the most difference... getting those flavors into the meat, pays huge dividends. Foiling helps set your color, and it definitely holds moisture. I'm sure your braising liquid probably doubled -- and then the meat sucks that all back up. So foiling is good too, but injection probably added the most flavor
