How to post brother Ribs Less Is More by the amazing result and I could not do the Pulled Pork with this new technique because apart from the fact that the course I never did . I get the PP .. we prefer to do it with the neck .. but the butcher had two pieces .. one from 3.4 kg and 1.7 kg .. I said " I'll take them both so I can see the differences between a large and a small piece and the differences in timing in cooking.
ingredients:
2 pieces capocollo 3.4 kg and 1.7 kg
mustard
four four rub
Wp : No but terracotta saucer
Foil : No
Mopping : No
Spruzzing : No
Early yesterday morning trimmo some pieces , sprinkle with mustard and sprinkle generously then rub the four four lego everything to keep it compact . Prepare the smoker with the MM with Weber briquettes .. sooner or later I'll do it with coal but I want to take one step at a time .. with chunks of hickory and wine barrel and do start the briquette coconut for a unobtrusively in condo! As soon as the T stabilizes at around 115 I decide to put the pieces in laccarde to catch the juices and put under the big and the small .. I predict that over the small close everything is ready before the other and control the T through the maverick stuck in the big and the Weber thermometer inserted through the small one so i'll keep monitored both PP . Having started in time I intend to deal with the deadlock by doing nothing if you do not lift a little T and during all hours of cooking I never opened the lid but checked every time the cooking chamber to see how the MM proceeded , move the chunks to ' just in case and add a few briquettes to the tail of MM because I was afraid might not be enough.
This is the card you T cooking chamber and pieces recorded every hour :
3,4 Kg T * T * T * 1,7 kg Smoker
After 0 hours 14 13 101
After 1 hour 23 28 114
After 2 hours 39 48 118
After 3 hours 53 63 119
After 4 hours 66 74 121
After 5 hours 74 79 112
After 6 hours 78 82 129
After a 7 hour 84 87 135
After another 20 minutes - 89 135 Piece Probe is tender
After 8 hours 88-128
After another 7 minutes 89 - The piece is tender Probe
When I reached the T targer of 89 * C of the first piece check the consistency by inserting the thermometer and to my great satisfaction goes smooth like butter, packed up in triple foil and put it in a preheated oven at 100 * C then rest it off for at least hour and a half and while I wait for the other arrivals to 89 * C to test if it is tender probe and insert the thermometer I leave to my friend and her look and expression I understand that butter is so power back up a little bit in the oven and insert also this rest inside .
After the rest we pull out the cooked before .. the little that has come to discard T 50 min before .. and the show begins a heady scent assailed us and others could not believe their eyes and their nose so beautiful is good it appeared . Retrieving the juices , I transfer the piece in the pan , I wear the bear paws and my heart stops .. will it pull ! ? Will not pull ? ! ? ! With the right claw keep it stationary and the left start to pull .. the piece loses some of the narrow side came away easily and a cloud of scent envelops us again and the show begins . Pull all the little spray only with the cooking juices and the dance of the rolls starts .. we made them with coleslaw , mustard , bbq sauce with gherkins and with these .. maybe it was the more better because we do not cover the true taste of the PP but they were all rocking . After the first piece pull out of the oven the second , same procedure and same consistency and emotions ... I tell you to do? ! ? ! ? Master .. it was great .. my friend who taught me a lot .. thank you once again for sharing this fantastic post . Guys do that without too many steps the result is phenomenal .. the guests could not believe it !
Topic: Pulled Pork Less Is More (USM47) (Read 3028 times)