How to Pull Pork and Brisket
Q: Thanks for the free course it helped me out quite a bit. My question is how do you pull pork or brisket?
A: There are several methods of pulling pork/brisket.. my method is to smoke it to about 150 degrees or so then wrap it in foil and cook it to 205. I then turn off the heat and let it stay in the foil for an additional 2 hours. When I open the foil it pretty much falls apart on its own.
Note: be sure to add the juice in the bottom of the foil back into the pork for maximum flavor and juiciness.
Many people do not like to cook it that high or may not want to use foil so in that case you can use 2 forks, one in each hand and rake the pork in separate directions to break it up into pieces. If it is cooked to about 190 or so it will usually be pretty easy to pull and needs very little help.
For brisket, it is sometimes just a little more difficult but once again, if it is cooked to about 195 degrees then wrapped in foil, wrapped in a thick towel and then placed in a picnic cooler for about 2 or 3 hours it will really be tender and juicy when you take it out and will pull pretty easily using the 2 fork method.
The only thing you sacrafice by placing brisket in foil is that nice, tasty brown crust.. it softens up inside the foil.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Pulling Pork Butt
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: There are several methods of pulling pork/brisket.. my method is to smoke it to about 150 degrees or so then wrap it in foil and cook it to 205. I then turn off the heat and let it stay in the foil for an additional 2 hours. When I open the foil it pretty much falls apart on its own.
Note: be sure to add the juice in the bottom of the foil back into the pork for maximum flavor and juiciness.
Many people do not like to cook it that high or may not want to use foil so in that case you can use 2 forks, one in each hand and rake the pork in separate directions to break it up into pieces. If it is cooked to about 190 or so it will usually be pretty easy to pull and needs very little help.
For brisket, it is sometimes just a little more difficult but once again, if it is cooked to about 195 degrees then wrapped in foil, wrapped in a thick towel and then placed in a picnic cooler for about 2 or 3 hours it will really be tender and juicy when you take it out and will pull pretty easily using the 2 fork method.
The only thing you sacrafice by placing brisket in foil is that nice, tasty brown crust.. it softens up inside the foil.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Pulling Pork Butt
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 8:17 PM
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