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Posted on 10/29/20 at 2:01 pm to Ag Zwin
If it doesn't fall to pieces when you go to take it out of the smoker, you didn't do it right.
Posted on 10/29/20 at 2:02 pm to Switchback
quote:
However the smoked spices in that shoulder look good, you have to admit
It's making me want to fire up the smoker this weekend.
Posted on 10/29/20 at 2:06 pm to Clark14
He did Dufus, cooking your mascot.
Posted on 10/29/20 at 2:10 pm to Ag Zwin
We have to bust the Q and collards at Fargo’s in Bryan every trip out! Top 5 in my book!
Posted on 10/29/20 at 2:12 pm to Rohan Gravy
quote:
Memphis
Don't really agree, although I enjoy dry ribs for their highly unique quality.
quote:
Kansas City
This is laughably wrong. Their style is simply dumping a bunch of sugar-ketchup on the meat.
Posted on 10/29/20 at 2:21 pm to Rohan Gravy
quote:
Hell, the best BBQ is from Memphis and Kansas City.
No. It’s from North Carolina. Vinegar based or GTFO.
Posted on 10/29/20 at 2:22 pm to NATidefan
quote:Did you even watch the video, or are you just shooting words out your arse?
The meat will basically fall off the bone after you've rested it. Or you just grab the bone and it slides right out.
Posted on 10/29/20 at 2:25 pm to Ag Zwin
No, I watched the gif you posted of the the guy tugging with tongs at the pork that's not cooked long enough. All I need to see.
Posted on 10/29/20 at 2:28 pm to Ag Zwin
There are like 4 other people in this thread saying exactly what I am and many others upvoting our comments.
Maybe you dont know what you are talking about...
Maybe you dont know what you are talking about...
Posted on 10/29/20 at 2:32 pm to Ag Zwin
Who smokes a shoulder and leaves that massive fat cap on it? 
Trim your meat beforehand or... remove after cooking. Definitely don’t do what he did and mix it right into his money meat.
Texas don’t know shite about pork.
Trim your meat beforehand or... remove after cooking. Definitely don’t do what he did and mix it right into his money meat. Texas don’t know shite about pork.
Posted on 10/29/20 at 2:37 pm to Ag Zwin
Solid post, OP. Allowed. That does look nice. 
Posted on 10/29/20 at 2:43 pm to Ag Zwin
.aggy posts about pulling his pork. Makes total sense.
Posted on 10/29/20 at 2:44 pm to Athos
quote:
quote:
Hell, the best BBQ is from Memphis and Kansas City.
No. It’s from North Carolina. Vinegar based or GTFO.
Ok...you’re probably correct.
I don’t like a thick BBQ sauce...makes everything taste the same.
Posted on 10/29/20 at 2:50 pm to Ag Zwin
I watched your video. He had to pull a junk of meat off the bone. Just like I thought.
Id say he cooked that to about 196-98. Needs to get to 200-203.
I like to pull my ribs at 196. Tender, but still hangs on the bone slightly.
Id say he cooked that to about 196-98. Needs to get to 200-203.
I like to pull my ribs at 196. Tender, but still hangs on the bone slightly.
This post was edited on 10/29/20 at 2:52 pm
Posted on 10/29/20 at 3:03 pm to Hog Zealot
quote:
Trim your meat beforehand or... remove after cooking
Don't you just want to leave it on until after?
I thought it was best to keep the fat cap on top during cooking so it rendered a bit onto the meat.
Posted on 10/29/20 at 3:08 pm to Ag Zwin
Texas pulled pork?
I have always been skeptical of aaron franklin. Now I know this guy is an idiot. First off he is cooking it at 275 degrees and mentions bark. You can still get a good bark at 225 if you doing it right.
There should be a sonic surrounding ever road going out of texas cause they deserve a whipping for their inexcusable snootiness of BBQ. They know shite about it.
I have always been skeptical of aaron franklin. Now I know this guy is an idiot. First off he is cooking it at 275 degrees and mentions bark. You can still get a good bark at 225 if you doing it right.
There should be a sonic surrounding ever road going out of texas cause they deserve a whipping for their inexcusable snootiness of BBQ. They know shite about it.
This post was edited on 10/29/20 at 3:09 pm
Posted on 10/29/20 at 3:14 pm to Ag Zwin
quote:
Oh really? You have a method where the meat spontaneously and automatically just breaks up into near bite-size pieces with the perfect distribution of the fatty bark and seasonings?
Dang near everyone east of the Mississippi and south of Kentucky who owns a danged Wal-Mart electric smoker does.
Like everyone else has tried to tell you, with real pulled pork the fat melts away during the cooking, the bone lifts right out, and the only tools required after that are a couple of big forks.
Posted on 10/29/20 at 3:15 pm to paperwasp
quote:
Don't you just want to leave it on until after?
I thought it was best to keep the fat cap on top during cooking so it rendered a bit onto the meat.
You want to leave some, but not that much. Gonna be really fatty if you leave it like he did.. and especially if only you cook it to the temp he did. If you cut off after... well there goes your nice bark from smoking it.
Bout a 1/2 inch is plenty.
This post was edited on 10/29/20 at 3:21 pm
Posted on 10/29/20 at 3:19 pm to yatesdog38
quote:
275 degrees and mentions bark
Lol, I didnt catch that. I just fast forwarded to bone removal.
275 is way too high.
I usually do 230ish.
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