quote:Originally posted by cal:
... Really I do have a question about the correct way to finish PB's
Well you called out Todd and great response Todd.
But since you mentioned me in the first line...
It doesn't matter. If you want to go the Carolina way, they'll tell you that you have to cook whole hog or over coals or only use a Piedmont sauce (or not), etc, etc.
Just like you're doing, research and finish your way.
For temp. I don't think the PB knows or cares. Temp you cook at is more a personal preference for one reason.... smoke penetration. Okay, two, bark formation.
I cook all of my PB's at 250. I don't worry about smoke, as I get what I like/want at that temp. But that's on my pellet cooker with my brand/flavor of pellets.
The challenge will be how do YOU like to finish them. Really pay attention to the texture of the pork.
One thing I don't see discussed here is the final texture of the pork, I'd put that in the PB202 if I ever get to it.
Look for mouth "feel". Overcooked pork (above 200) will tend to melt in your mouth. For me, pork in the 195 to 200 has more bite to it.
But it think it's like people who like fall off the bone ribs, those are overcooked, but people love them. I think the same for PB, a lot of people like it more tender.
Not me, I like a lot of tenderness, but want some bite to it.
And I haven't even talked about sauces... (mop, finishing, BBQ style, with tomato, without tomato, and don't forget mustard sauces)
Or foiling (which to me, ruins the bark)...
But I'll have to put that in PB202
Russ