redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayett...
For a while now I've been doing my pork using SirPorkALot's Lexington style method here https://www.bbq-brethren.com/forum/showthread.php?t=151525
I really like the bark I get from not wrapping and the simple seasoning really lets the pork and smoke shine through. I don't always do a shoulder and a picnic as he instructs because I usually don't need that much.
Today I decided to try an experiment, I deboned and quartered my pork shoulder both to reduce cook time, and to get a higher ratio of bark.
I started with a 10 pound shoulder, that usually takes me about 12 hours without wrapping, deboned quartered it and got it on the pit.
After a bit I added a fattie and some reapers and ghost peppers to make Chipotle Flaming Anus sauce
Instead of taking 12 hours the meat was done in 6.
The peppers were done too
I foiled the pork and put it in an ice chest for a few hours, then I pulled it and tossed in a little of the finish sauce. It was outstanding. Higher percentage of bark vs cooking whole and to me that means it all is a little smokier too. The only slight drawback was that with the shorter cook time there was a little more un rendered fat than usual, but not too much, and that gets taken care of when you pull or chop the pork. I pulled.
I really like the bark I get from not wrapping and the simple seasoning really lets the pork and smoke shine through. I don't always do a shoulder and a picnic as he instructs because I usually don't need that much.
Today I decided to try an experiment, I deboned and quartered my pork shoulder both to reduce cook time, and to get a higher ratio of bark.
I started with a 10 pound shoulder, that usually takes me about 12 hours without wrapping, deboned quartered it and got it on the pit.
After a bit I added a fattie and some reapers and ghost peppers to make Chipotle Flaming Anus sauce
Instead of taking 12 hours the meat was done in 6.
The peppers were done too
I foiled the pork and put it in an ice chest for a few hours, then I pulled it and tossed in a little of the finish sauce. It was outstanding. Higher percentage of bark vs cooking whole and to me that means it all is a little smokier too. The only slight drawback was that with the shorter cook time there was a little more un rendered fat than usual, but not too much, and that gets taken care of when you pull or chop the pork. I pulled.