Thanks. I'm just not sure about smoking solely with charcoal. I found this guy who ran wood splits through his and seemed to work out.Look at the March 31st posts in this thread. I asked about one pictured there. I havent pulled the trigger yet.
Thanks. I'm just not sure about smoking solely with charcoal. I found this guy who ran wood splits through his and seemed to work out.Look at the March 31st posts in this thread. I asked about one pictured there. I havent pulled the trigger yet.
Haven’t tried it but it sounds interesting.Anyone ever tried a pulled ham? I’ve been seeing it around lately and it looks absolutely delicious.
I’ve wanted to try this. Interested to hear how it turns out. I’ve done the meat church smoked cream cheese and was happy with it.I did some more experimenting with cheese tonight. I did about 5 lbs of farmers cheese and a pound of Colby last weekend. Tonight I did mozz, pepper jack, Colby Jack and some cheddar. I did 2 hours on the farmers and Colby and an hour and a half on the stuff tonight.
The worst part is waiting 2 weeks to find out if it’s good or not.
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I’ve wanted to try this. Interested to hear how it turns out. I’ve done the meat church smoked cream cheese and was happy with it.
Anyone have any luck freezing pulled pork after smoking it? What's the trick? Mine loses all flavor after being in the freezer.
I don't have a vacuum sealer, but I do have smoked lard which I use to "hydrate" the meat when I warm it upAnyone have any luck freezing pulled pork after smoking it? What's the trick? Mine loses all flavor after being in the freezer.
Do you spritz any or just skip that overnight? I've been loosely following Aaron Franklin's method where your spritz between 3rd-8th hour before wrapping.View attachment 128333 View attachment 128334 View attachment 128335 View attachment 128336
Put four shoulders on at 7:30 on Wednesday evening. Started at 200 degrees at 12:30am bumped to 220. Then at 6:30 am finished at 225. IT temp ranged from 190-203. Wrapped and into a cooler for 1.5 hours. Just grabbed the bone of each one with tongs and they pulled out clean. Bagged vac sealed the majority of it. No fat or connective tissue to take out of it. Pretty quick time of shredding it!
Yes. Do it all the time. Turns out magical. What I typically do is smoke 4-6 butts a time in the smoker (stick burner) for about 8 hours which is about the limit on my smoker(starting the cook about 3-4p in the afternoon).Anyone have any luck freezing pulled pork after smoking it? What's the trick? Mine loses all flavor after being in the freezer.
I vacuum seal it. When it's time to eat I thaw and steam it to reheatVacuum pack it and then heat it up by boiling it in the vacuum sealed bag. It loses nothing.
I just put a water bath in and let it go. I don’t even wrap. I will turn them over about 1/2 through and put fat side down. Seems they hold together better when I take them off as they don’t stick to the grates.Do you spritz any or just skip that overnight? I've been loosely following Aaron Franklin's method where your spritz between 3rd-8th hour before wrapping.
Anyone have any luck freezing pulled pork after smoking it? What's the trick? Mine loses all flavor after being in the freezer.
Anymore, if I reheat meat in the microwave I wrap in in a wet paper towel.Almost every time. I just use regular gallon freezer bags.
I save any juices I can and pour them into the bag with the meat. I also have a supply of bacon grease in my fridge (we bake bacon) that I will throw a few dollops of into the bag, just to be sure there's adequate flavor/moisture when I re-heat.
And when you re-heat, it's best to find a small casserole dish and warm it up in the oven. 350 for 30 minutes? Microwave if you must, but it will be much less desirable. However if you want a small portion and are careful (don't blast it) you can get decent results that way.