quote:Originally posted by SmokinOkie:
MAINEiac.
Hey, if it's working, don't change it, that's some good compliments your getting there.
Just curious, why the higher temp first? Me? I'd just start it at the lower temp allowing for more penetration. I'm sure you tried it that way, was there a reason why not?
Bark is such a subjective thing, varies a lot with duration and humidity and amount, lots of variations
Smokin,
I have not tried it that way. Next time I do a PB for just Mrs. SmokinMAINEiac and myself I'll try that way to see how it works.
I gotta say it again Smokin, your finishing sauce has got me more compliments on my pulled pork than I can count. Folks, if you haven't tried it yet, you really should.
Smokin Okie's Pulled Pork Baste & Serving Sauce
(makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
MAINEiac