British BBQ Society Forums

robgunby wrote:

The Social Smokers wrote:I've said it before and i'll say it again, never cook by time!!!
Invest in a decent internal meat thermometer. This is the only way to consistently produce great results......If you just go by time, you have a high chance of messing it up.

^ This x10. *RULE OF THUMB* - 1.5 hours per lb, but dependant on *so much*, that the only way to know is a temp probe.

I will be upgrading soon to a wireless probe so I can sit inside on the colder nights and be sure of the temperatures. Ideally, you want one monitoring the grill temp and another monitoring meat internal temp. I've heard of some people using more than one probe per piece of meat!

Buying a Maverick probe was one of the best things i've done!

I now always cook my pulled pork a whole day before it is required. Put it on early in the morning, foil it at about 160F, and remove at about 190F (although my last one went to 200F, due to me being down the pub, and it didn't see to harm it). Let it sit for at least 15 mins (but in a pre-warmed cooler, you can leave it for much longer).

I then aim to pull and sauce it an hour or two before going to bed, as that allows it to cool sufficiently to refrigerate overnight; in a suitable container, with clingfilm covering the surface of the meat so it doesn't dry out.

When you want to serve it, it can be heated in a conventional oven, but I prefer to put it back in my smoker, in foil trays. Preheat to about 350 before putting the trays in, and make sure it is good and hot before serving.

Not only is this method worry-free, and without the issues of "will it be done on time", I think the flavour improves overnight.

For those who think that *that* is sacriligious, if I just want a pulled pork roll for myself, I put some in a cup or mug, cover, and stick it in the microwave.

Chris__M wrote: Not only is this method worry-free, and without the issues of "will it be done on time", I think the flavour improves overnight.

^This.

Bang on Chris. The flavour is twice as good the next day. Though, I will say that despite that, that 3am butty when you finally finish up pulling and saucing, whilst it might not have the maturity of flavour, is definitely the most rewarding.

This cook in advance method is, in my mind, the only way to do it. My smoker, particularly in winter, is hard to keep up to temp, and smoking 2x 12lb butts is impossible in one day. I would have to start at midnight to feed people the next evening.

robgunby wrote:Though, I will say that despite that, that 3am butty when you finally finish up pulling and saucing, whilst it might not have the maturity of flavour, is definitely the most rewarding.

Hmmm... I'm checking my kitchen for webcams tomorrow. I thought I'd gotten away with that one!

Chef's privilege I believe! Just like those bits that you "forget" to trim off any cut of meat, that cook that little bit sooner and just beg to be torn off while you are mopping the meat!

robgunby wrote:Chef's privilege I believe! Just like those bits that you "forget" to trim off any cut of meat, that cook that little bit sooner and just beg to be torn off while you are mopping the meat!

I call it quality control I couldn't let the foodtaster eat something that wasn't nice now could I

keith157 wrote:

robgunby wrote:Chef's privilege I believe! Just like those bits that you "forget" to trim off any cut of meat, that cook that little bit sooner and just beg to be torn off while you are mopping the meat!

I call it quality control I couldn't let the foodtaster eat something that wasn't nice now could I

My darling you cook great food