Its the calm before the storm

GoofballMcFunky · Post by **GoofballMcFunky** » Sat Aug 06, 2016 11:27 pm

Starting this post a the day before the pulled pork begins.
First ever attempt at a pp so i have saturated my mind on Pulled Pork by a beginner for a beginner, i will start at 0730 next morning.
i also bought a igrill mini, coz my compact Weber kettle doesn't have a dang thermometer... what is this the middle ages?! my biggest down fall is lookin and not cooking.
this is the run down, i have copied wallyyz with the rub he used, i popped that in the fridge maybe 3 hours ago then went to the local for a pint.
get up at 0630 make a snake, light it up
maybe have some toast and u cuppa

one thing i dont understand about the terminology whats a 'stall' is it a point in temperature step if you know. ah yeh if any one can explain that would be sick.
Wish me luck
Goofball

hoddo · Post by **hoddo** » Sun Aug 07, 2016 8:19 am

The stall is a point during the cook where moisture evaporating from the meat cools it and prevents the internal temp from rising. Usually happens around 160-170 f and can take a few hrs till meat temp starts to rise again. Some like to wrap at this stage (sometimes called the texas crutch) in paper,foil or both sometimes liquid such as apple juice or other flavors are added also.Other option is to ride it out. Unwraped will give you a better bark. The wrap can be removed once temp is on the rise for better bark, this is more common with brisket where you dont want it 'steamed' for pulled pork its not so important.

GoofballMcFunky · Post by **GoofballMcFunky** » Sun Aug 07, 2016 10:08 am

Thanks so much for the wonderful explanation, made perfect sense
and the meat is in the kettle the journey has begun, now i have to find something to distract myself so i don't lift the lid.

Wobbly · Post by **Wobbly** » Sun Aug 07, 2016 8:13 pm

How did you it go Goofy?

(Photos or it didn't happen)

GoofballMcFunky · Post by **GoofballMcFunky** » Sat Aug 13, 2016 5:50 pm

It definitely did happen had no time to post the results during the week (meat coma) I'm going to post it all tonight

GoofballMcFunky · Post by **GoofballMcFunky** » Sun Aug 14, 2016 8:58 am

I started at 0600 started the Weber made the juice for the catch pan and basting sauce, finally got the meat in at 0815 bit later than I was hoping. Using the igrill fancy pants thermometer I was able to get the grill temp just want I wanted. When it was doneish I wrapped it up put some corn o cob on the grill and put the pork on top.
The pork pulled wonderfully I made a hectic hot sauce from the remnants of the catch pan, some stubbs BBQ sauce and a bit of corn flour and I made a kiddies BBQ sauce from stubs, 1.5 cup apple juice, dash liquid smoke, corn flour. All in all we ate until we o.d. on porky goodness

Aussie BBQ Forum