This Pulled Pork Recipe Changed My BBQ Forever!
This pulled pork recipe changed my BBQ forever. You need to try it!
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Please TURN AUTO-DUB OFF. Thanks
my brother in law has been cold smoking his prime rib then hot smokes it the next day AMAZING
Question
I'm planning on holding my brisket to 150 for 15-18 hours
Do I rest my brisket over the counter at 160 then hold it?
Or, take my brisket out of the smoker and immediately hold it?
Looking forward to your answer, my dad wants me to smoke a brisket for Thanksgiving
Have you ever don’t a video on smoking Mutton?
Which channel do you mention at 0:27? I couldn’t understand it
Looks Good Jake
Looks delicious Jake!….Thanks for the video
It is ironic now, if you have a pellet grill and want to impart as much smoke flavor as possible, you have to start out the cooks at 180 – 200 degrees. You leave that temperature until the meat reaches 175 internal (brisket & pork shoulder), then you bump up the temperature to 300 degrees to get the fat completely rendered. That technique adds a lot to the cook time, but gives your pellet grill the best chance at smoke flavor
That looks great. BTW, Berkshire, Duroc, Tamworth among other examples, are heritage pork breeds. They are Old World pig breeds.
Heath Riles' Tangy Vinegar BBQ is the best sauce I've found for pulled pork.
I forget if I did this with a brisket or ribs after I watched they’re video. But it was fabulous and way more pronounced smoke flavor. I don’t get your notifications for some reason anymore. I still have them on. May not notice the name. But I still watch when I get them.
Cold smoke is technically less 100 ?! The Bar A coined cold smoke at 180-200 ?!