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Post by Gus65 on Jan 28, 2014 16:43:37 GMT 10
Had a second go at a pulled pork over the weekend and it wasn't too bad a result although it didn't go as planned. Couldn't get a bone in shoulder so I opted for a Pork Scotch Fillet, rubbed it with Magic Dust that I found the recipe for on the internet. •1/2 cup paprika •1/4 cup kosher salt, finely ground •1/4 cup sugar •2 tablespoons mustard powder •1/4 cup chili powder •1/4 cup ground cumin •2 tablespoons ground black pepper •1/4 cup granulated garlic •2 tablespoons cayenne Injected with a stock, apple juice chilli and cayenne mix two hours before going into the Pro Q and in at 11.00pm. Got woken up at 4.00 am so I checked it and the internal temp was about 160 so I went back to be happy. Hood temp sat at 220F from about 1/2 an hour in after it settled and was still the at 4 so I topped up the charcoal. Woke at 6.30 and the internal temp was at 190F by 9.30 am it was at 200F but I wasn't expecting it to get there until about lunchtime. Bark looked pretty good and I tested it with the probe in a few different spots to be sure it was done and they alll came up the same. Foiled, wrapped in towels and into the esky for three and a half hours then pulled. Tasted good, but the question is why only 91/2 hours for a bigger pork than last time? Temp in the smoker was the same, although it was a bit windy overnight. Water level in the bowl was the same. Charcoal was the same brand. Only difference was the cut of meat.
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Post by smokey on Jan 28, 2014 19:15:37 GMT 10
The cut of meat. That cooking time can be totaly normal. Some are diamonds and some are stone. Im thinking that was a lean cut. Might have even been a bore. some animals prefer to sleep on one side so one side can be different to the other on the same beast. Look for lots of small streaks of fat/collagen kind of like looking for wagyu. That particular cut you have there is the best bit and what the seppos call the money muscle so dont be put off if that is your only option. Sometimes they are prepacked with all the fat cap trimmed off. One really needs a 1/4 inch white fat cap to render down. Looks bloody good though. If I get a dry one I make a simple gravy. No One will know when you mix a gravy in
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Post by smokey on Jan 28, 2014 19:44:54 GMT 10
Some observations that ive come to believe, and am happy to be argued with. Any low and slow cooked meat is actually dry as all hell. No meat can have "Juicyness" when cooked for so long. What makes it "Feel" moist or juicy is because its slatherd in gelletine. Armed with that knolege you can "Fix" a pulled what ever with a gravy or sauce and packet gelatine added to slick it up.
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Post by Gus65 on Jan 29, 2014 7:48:15 GMT 10
Thanks Smokey, Was good,unfortunately I had to leave it at home with the family and go away for work again so I only got two bread rolls full. Next time I will cook it when I get the meat I want rather than decide to cook it and then source the meat. You hit the nail on the heads though, there was no fat cap. Looked like it had lots of connective tissue but nowhere near the fat I got on the boneless shoulder I did the first time Both times have been a little dry and I've added some sweet baby rays to moisten it up. All in all I'm having fun trying this and other new things, can't wait to get home again and do something else. Thinking about beef next time.
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