GlasgowSmoke
-
Posts
25 -
Joined
-
Last visited
-
Days Won
2
1 Follower
GlasgowSmoke's Achievements
Newbie (1/14)
9
Reputation
-
Pork injection I used was 1 cup apple juice 1 cup water 1/2 cup brown sugar 1/2 cup salt 1 TBS soy sauce 1 TBS Worcestershire sauce Link to his method below http://howtobbqright.com/pulledporkrecipe.html
- 22 replies
-
- 1
-
-
- porl shoulder
- pulled pork
- (and 2 more)
-
It’s been too long, so I fired up the smoker
GlasgowSmoke replied to Thenegativeone's topic in Chewing the fat
Yea I had the same issue last night. Went down to look at the one in Kirkintilloch and they were all tiny with fat and thin ends. By the time they were trimmed would be nothing left. Just bought some bratwurst for the BBQ instead. I think some stores are a lot better than others when it comes to meat / deals. -
Should still be the same principle. Just need to keep temp in smoker steady. I would put it in early morning though as it while take all day to get to temp. I had mine on at 4am as was going to party at 4pm. Smoked for about 10 hours for the 3 shoulders.
-
Definitely worth a go. I done 3 x 1.7kg approx boneless shoulders and only used 2 and that was for about 20 but other food there too and my pit beans.
-
Was really good but only got a pic of them in smoker. I put them in the brine for about 10hrs but did not use this for injection. Instead I used a pork injection from how to BBQ right website which has no vinegar in it. Injected them before I put them in brine. I took them out of brine and rubbed and left overnight and then put in smoker in the morning. Every 45 mins or so I sprayed them with apple juice until just before the stall. Wrapped after liberal spray with juice and then left until internal temp reached. Pulled them from smoker and wrapped again and in towels and put in cooler box as was taking to a party and they stayed hot until serving. Loads of juice in them when unwrapped and pulled easily but not mushy. Went down a treat was much better than my usual pulled pork will definitely do it again.
- 22 replies
-
- 1
-
-
- porl shoulder
- pulled pork
- (and 2 more)
-
Thanks. Should have stuck to my original method LOL but brine is already made up for using later. I'll give it a go and see if it turns out better than what i usually do. As long as i get some good pulled pork out of it it will be OK.
-
This is the method i was going to use. I usually just Salt the night before then rub then smoke and wrap at stall. Thought i would try something different see if its any better. https://heygrillhey.com/cider-brined-pulled-pork/
-
Excellent. Cheers thanks for the advice. I'll give it a go and see how it goes this weekend.
-
Thanks. This is the brine/ injection I am using but substituting cider for apple juice as i cant get proper cider here. Im going to add a bit extra as this is for 2 butts and Im doing 3. Cider Brine 6 cups apple cider 4 cups water 2 cups apple cider vinegar 1/2 cup salt 1/2 cup brown sugar 1/2 cup Worcestershire sauce 2 tbsp garlic powder 2 tbsp onion powder 1/3 cup Hey Grill Hey’s Sweet BBQ Rub link in recipe notes
-
Morning, Doing a few pork shoulders this weekend and brining then injecting them. After the brine I will be taking them out in the evening and not going into the smoker until early next morning. I've never injected meat before. How early can this be done before smoking. Can I do it as soon as I take them out of the brine or will the injection leak out if they are sitting in the fridge overnight. Thanks.
-
Thanks I'll give it a go see how it goes.
-
Hi, I'm doing a couple of pork shoulders in a couple of weeks for a party and thought i would try something different with regard to prep and smoke. I usually just salt the day before, then rub and leave on overnight, then smoke at 225 wait until meat reaches about 150 - 160 internal or just at stall, spray with a little liquid and wrap, turn temp up a bit then leave until internal hits 203. Always turn out great and everybody loves it This time I thought I would brine overnight, rub, then put in smoker in a tray with some liquid (apple juice or something) so i smoke and braise the meat at the same time. Then wrap at stall if needed or just leave uncovered and wrap for when i take it to party to keep warm. I seen the smoke/ braise done at a smoke place in Aberdeen called Maggie's Grill (very good when i tried it). Anyone do / try this method.
-
This is what i was looking at https://www.robertdyas.co.uk/outback-meteor-6-burner-gas-bbq-out370655-multicook
-
Yeah £450 is a lot to pay for a BBQ, Weber I think you are paying extra for the name too. Cant part over £1000 for a BBQ although I did just about for my GMG Outback also offer the lava rock that most BBQs dont come with and have to convert.
-
Thanks for the advice . Are you talking about the Uniflame BBQ or the outback. The outback comes with Lava rock and cast iron burners.
