I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....
I recently did a flat for my first time and went with a temp to 203- however, when I cut into it later it was not tender. I made the mistake of going to a temp- instead of probe tender. Temp can be a gauge, but not the final straw so to speak. My brisket took longer than 1 hour per pound...
I used Bear Mountain Bold Blend this past weekend. They were ok- I actually like Lumber Jack better- I got better smoke flavor out of them. I used the competition blend for a pork butt and ribs.
Made my first brisket flat today. Wrapped at 170 and pulled at 203- rest 1 hour. It was not fully cooked I think. It was slightly tough and meat did not pull away when I stretched the slices. Disappointed but flavor was good. Lesson learned- maybe don't rely on temp probes but feel? My...
When cooking a brisket the brisket is thicker at the Point vs the flat end. I assume you would put your probe in the thickest part of the point? Will this dry out the flat thinner end during the cooking process? I am planning to cook until 203 pull, wrap and put in a cooler for hours.
thanks.
I've read that ribs are actually the best at 3-1-30min? I am hearing that 3-2-1 and even 2-2-1 is just too long to cook ribs even at 225? That is everyone's thoughts?