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Post by OLKoot on Jun 26, 2011 4:24:10 GMT 12.75
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Post by Paws on Jun 26, 2011 5:00:28 GMT 12.75
Looks pretty decent there Koot. I've never used a brisket. Normally go for a shoulder aka butt aka picnik ham. I seldom season mine. Just smoke and drop the heat way low and go to bed. In the morning take the skin cap off and pull the bone out and find a loaf of bread. BTB, any of you guys ever seen BBQ bread loafs?
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Post by Toby Benoit on Jun 26, 2011 6:41:38 GMT 12.75
Looks mighty good Koot! ;D ;D ;D
Paws, only BB bread I've had was once I too it out of the sack and wrapped it around a mess of BBQ!
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Post by OLKoot on Jun 26, 2011 11:54:17 GMT 12.75
Thanks guys....Phil that was a butt....I never throw out the bark (skin cap), it gets chopped in with the meat since that's where the extra flavor is......
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Post by Paws on Jun 27, 2011 0:50:41 GMT 12.75
Thanks guys....Phil that was a butt....I never throw out the bark (skin cap), it gets chopped in with the meat since that's where the extra flavor is...... LOL! I wondered what took you so long! You know I could not resist messing with you. Actually that was two butts. They just looked weird together in the first pan. I don't toss the cap either. It gets eaten all by itself! I remember the first one of those I did scared me to deaqth. I did it in the oven overnight and when it had all melted in the morning I figured it was burned to a crisp.
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Post by OLKoot on Jun 27, 2011 3:22:13 GMT 12.75
Just the way I felt after the first time...But then after listening to all the guys, I realized that was were all the flavor was.....The only thing I do to add more flavor is after I pulled the pork, I added a dusting of my favorite rub, and then sprinkle the meat with some apple cider vinegar and apple juice for additional moisture....Mix it all together trying not to create a pate!!
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Post by Toby Benoit on Jun 27, 2011 14:58:02 GMT 12.75
We do the same thing with hams and shoulders. Once it's done, we pull the bones out and mix it all up with a little more rub n some juice to keep it moist.
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Post by OLKoot on Jun 27, 2011 15:06:51 GMT 12.75
Toby, the pork was done the day before the party and I felt it would have been a little dry in re heating, so the next day right before the party, I mixed a spray bottle with 1/2 apple juice and 1/2 apple cider vinegar , just to spray the meat again to add back that moisture....It came out well with that little trick...
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Post by Paws on Jun 28, 2011 4:25:19 GMT 12.75
Looks mighty good Koot! ;D ;D ;D Paws, only BB bread I've had was once I too it out of the sack and wrapped it around a mess of BBQ! Naw man this stuff is in a loaf and pulls apart in about 2 inch chunks. It is real soft and smooshes around the BBQ real nice then mash it down and nothing can fall out. I have only seen it in Tennessee.
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