quote:Originally posted by mneeley490:quote:Originally posted by Wine and Food Expert:
Injecting is for amateurs and the BBQ competition circuit
You would not think so if you were ever to have the privilege of trying my pulled pork, .
Pulled pork, should be, simple, rubbed and cooked slow, low, absolutely! My proprietary dry rub with salt, pepper, paprika, onion and garlic powder has won the world over and influenced some of the great Pit Masters of the BBQ world, mind you. I have signed multiple NDS for my services and cannot divulge their information. However, I smoke the pork on my homemade (I am, a self-taught welder, mind you again) smoker, sustained at 275 degrees. 6 hours later, I begin spraying with a 50/50 blend of my home made apple cidre vinegar and juice from my Pink Lady apples, directly from my Estate orchard, obviously!. Wrap in foil when the bark is "perfect" and cook to doneness, if you know what that is . I trust you will use my method and never turn back, truthfully.