use hardwood Lump charcoal and apple wood chunks for smoking. Keep the temperature around 225 F degrees and make sure to have a good digital meat thermometer on hand. By following these steps, you’ll be sure to end up with juicy and flavorful pulled pork that your family and friends...
add water to the pan, and set clean racks in place. Always open any smoker vents fully (same with the flue on the horizontal smoker’s chimney). Trapping smoke in the meat chamber makes the meat bitter. Smoked, yes, but more like bitter chair leg, which is not the goal. Too much s...
In light of this, it is advisable to trim off any excess fat. Aim to leave just enough fat to render and provide that nice glossy glaze for the spices, smoke, and dissolved salt and sugar to stick to. This is also why we generally recommend meat with a fat cap like pork butt should...
To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to th...
4What Kind of Meat Can I use Texas Crutch With? 55 Simple Steps to the Perfect Texas Crutch 6What about Butcher Paper? 7Some Quick Tips from the Pros: 8It’s a Wrap! What is the Texas Crutch, and Why Use it? Texas crutch is a simple step in the process of slow-cooking or smok...
“dirty” smoke on the meat, even leaving some patches a bit hard or crunchy like there’s creosote from your chimney. So for those of us that are not professional caterers and restauranteurs, I recommend wrapping the brisket. Foil and butcher paper are great options; use what you have....
This allows the fat to render down and baste the meat during the cook. Maintain a consistent temperature, adding wood chunks as needed to sustain the smoke. The Texas Crutch (Optional): After the brisket reaches an internal temperature of around 165°F, you can wrap it...
If you want to protect the bark and retain that smoke flavor, stick to butcher paper. The fat soaks into the paper to braise the meat and keep it nice and moist, too. The main con against butcher paper is the potentially longer cooking time because heat can escape more easily compared ...
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