Things I do but aren’t necessary:
1. Hot sauce as a binder. Adds extra seasoning and flavor.
2. Score the fat cap. Might help with rendering the fat, but mostly convenient for evenly distributing it when shredding it.
Things I do that are a must for me:
1. Smoke at 275°-300° F. You get a quicker cook without overcooking any parts. And I’ve seen a lot of people make some real dry pork with lower temps.
2. At least 1 hours of rest, still wrapped, after the cook. This allows for more fat to render and the moisture to redistribute throughout the meat.
3. Use a thermometer. Whether is Bluetooth or instant read. Cooking by feel is cool and all, but for accuracy’s sake, use a thermometer. Nobody will care if you did it only by feel, but they will care if you screw up.
Негізгі бет How to smoke a perfect pork shoulder every time
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