BBQ, Smoking, & Grilling

BBQ Pork



Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
BBQ, Smoking, & Grilling 2


lestblight | Mar 30, 2013 01:14 PM

I am interested in getting a good amount of bark on my pulled pork but i also want a good amount of juice to toss back in the meat and to give additional flavoring. what is the best way to reach that ? Does a straight up dry run penetrate and give me a good amount of gravy ? Or is it best to mix both a dry and wet so i can get more juice?

Also.. should i trim the skin off the shoulder and leave some fat ? or leave skin on? bone in? the skin side has the most surface area with good bark potential but this might be lost if i leave skin on.

finally i have seen alot of people who tie their meet.. is that a better method? to trim off of bone and skin and then tie it together?


Want to stay up to date with this post?

Recommended From Chowhound