My first Low and Slow Pulled Pork cook!

[Toby]

there is no harm leaving the fat cap on, and cook it fat cap down ie skin on the grate. I wouldnt rub it more than 4 hours before cooking as it only takes a few mins, as long as the rub has more than an hour you will be fine. Pork is a great piece of meat however i would foil it and add some apple juice especially if its the shoulder rather than neck end / collar which has more fat. your results do look good and as mentioned a light sauce (sauce mixed with the juice from foil or bbq sauce plus apple juice or water) will work really well.

What internal temp did you take it to?

[Coops14680]

I was aiming for 190 and by the time I took it off it was 196 oF. I didn't really notice a stall but I did just put it on and left it. There wasn't really a lot of juice left after I left it for resting but I think next time I will leave the skin on and make a sauce for it to be pulled into.

[BRUN]

aim for 195-205F, Amazingribs.com recommends 203F and the one I did a few weeks ago was fantastic, took that off at 203F

[Stuarty84]

The final product looks lovely mate, nice work!

Pulled pork is definitely next on my to do list!

[Nutty]

Im looking todo one this Saturday.
Can you use a rolled belly with the skin removed, or does it have to be shoulder ?

[somapop]

At around 165f i wrap it with leftover injection and bung it back on. depending on time, i will either leave it in the foil until finished or unwrap about 185f and finish it open in the grill. If i'm doing larger lumps then i'll put them on at midnight then go to bed and leave to do it's stuff.

Does this work ok? Just read a few posts on here debating the foil on foil off methods. Some say the foil method will result in a moiety meat (and perhaps easier cook towards the end?) other prefer the bark nice and crispy (foil off).
There's also a mention of foiling the meat air tight which should not introduce steam and therefore soften the bark?

I could see why crisping it up (after foiling) on the grill might work, but then wouldn't you remove that crispiness when you place if to warm (in towel/cool box) for an hour or so?

Cheers.

[YetiDave]

Imho if you foil the meat there will always be steam, that fluid will be getting towards boiling point and the inevitable steam needs somewhere to go. If it were airtight it'd explode. I'm not convinced that foiling doesn't affect the bark, even when wrapping tightly it always has for me. But as you can tell, it's one of those issues Wrapping to rest will again result in the pork sitting in some fluid, but the effect won't be as pronounced as if you were cooking in foil for a couple of hours. You could place the pork on some kinda rack in a large dish then foil over it to stop the bottom of the cut sitting in juice whilst it rests. I've never really had crispy bark, but certainly from unfoiled cooks the bark is thicker, chewier and smokier

[aris]

Sounds like an opportunity for a test. Take very large brisket flat chop it in half and cook one with foil and the other without and compare.

[YetiDave]

I can get bone in brisket at my local butcher and I'll most likely be firing up the BBQ this weekend. I'll grab a couple of pieces and do one foiled, one without

[aris]

I just passed by Roberts butchers in Chertsey - where Toby gets his from.

Some very nice American and Australian briskets - 10 pounds per kilo. Very different shapes too - not sure if it was just the ones which he showed me. American one had a very defined point - about 2 or 2.5 times the thickness of the flat, while the Australian one looked pretty much like it was all flat - very even throughout. I may give one a go.

Also does proper boston butts with the blade bone in, baby back ribs with lots of meat on them.

Beef ribs - 5.50 per kilo, but he needs several days notice to get them.