Family, friends and customers always ask me, how do you smoke the meat so tender? I simply ask them, how well do you know the cut of meat?
Before you "Q" know your meat. This will help you know how long to smoke or grill to make it tender and juicy - not dry, tough and chewy. Temperature is equally important. If you don't have a temperature gage, pick one up at any kitchen store or grocer. And last, when the meat is done, and you are ready to gorge, be PATIENT. Let the meat rest. If you "dig in" to quickly, all the juices will release, and no matter if you cook it perfectly, the meat will be dry.
For the next several blogs, I will provide you with some smoking methods to consider when trying on your own. We will start with Pork.
So, what part of the pig is best for pulled pork? Boston Butt is the most popular because it tends to be easier to pull, but you can't go wrong with a Picnic or Whole Shoulder. Pork can be sliced, chopped or pulled. I prefer pulled over chopped. Why? it's leaner; less fat. Make sure your temperature gage is no higher than 190 degrees and no less than 165 degrees for it to be done. Once you reach the right temperature, let the meat REST for 1/2 hour to 45 minutes. Go drink some Sweet Tea and relax before you start pulling. You will be glad you did.