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BBQ/Grill/Smoker/etc. Cooks

MilkCrate said:
Apple cider vinegar and Apple juice spritz?
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Yup I spritz with an even split of apple cider vinegar, apple juice, and water until the bark is set if I am going to wrap. Which I am for this cook because I am bringing the food to an event tonight so I want it done at a certain time. But my preferred way for pork butt is no wrap.
 
CVargo said:
Yup I spritz with an even split of apple cider vinegar, apple juice, and water until the bark is set if I am going to wrap. Which I am for this cook because I am bringing the food to an event tonight so I want it done at a certain time. But my preferred way for pork butt is no wrap.
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If I am going to an event, I will wrap in foil. Then wrap in a towel and throw in an empty ice chest to rest. I have gone to a dinner and pulled briskets out of the ice chest 5 hours later. They were still steaming when I opened the foil and oh man they were juicy.
 
MilkCrate said:
If I am going to an event, I will wrap in foil. Then wrap in a towel and throw in an empty ice chest to rest. I have gone to a dinner and pulled briskets out of the ice chest 5 hours later. They were still steaming when I opened the foil and oh man they were juicy.
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Yep, I completely agree. I am a big believer in long rests. I have gone with 4 hours rests with both brisket and pork butt. As long as you wrap it in towel and place in a cooler it will stay at a safe temperature the whole time. Even for a simple home cook I will usually try to schedule a long rest. It makes it easier to make sure you hit your serving time and gives you more leeway on the start time and most importantly it gives you a cushion of time in case something goes wrong during the cook. Plus it also frees you up make side dishes.
 
CVargo said:
ALWAYS long rest. The minimum for me is 2 hours.

I was referring to wrapping to get through the stall. I tend to always wrap when doing beef to get through stall, but I prefer pork unwrapped through stall.

Hope that clears up what I meant.
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All good, there is definitely more than 1 right way to do it. I have done pulled pork a bunch of different ways. The last one I did, I completely removed the fat cap (yep, all of it). It worked out great as I got more bark and it was less messing around pulling most of the fat off while shredding it, it worked out great and was just a juicy as any of the others that I have done. I did wrap that one, and I am not sure I would remove it all if I was going to not wrap??? Maybe that will be the next Pork Butt experiment.

I think I may do ribs this weekend. :unsure:🐷🐷🐷

My wife and daughter like Dr. Pepper so I may make Dr. Pepper Ribs. I have never done them so it will be a first.
 
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