Smoke is a necessity of barbecue in order to give the meat that signature flavor that cannot be created any other way. By placing the meat in a smoker, surrounding it with flavorful smoke, and letting it cook at a low temperature for a long time, you make a tender and tasty meat, a method that is ideal for pulled pork.
In addition to a smoker, you need a type of fuel to maintain a low level of heat for an extended period of time; this can be charcoal or wood. Depending on what type of wood or charcoal you use will affect the flavor of the smoked meat.
Choosing a Fuel
Purists will say that your fire should be made entirely from hardwood logs that have been burned down to coals and then added to the smoker. Of course, this isn't practical for everyone. Whether limited by equipment or temperament, many people find it difficult to burn hardwood logs to create the kinds of coals used by diehard traditionalists.
If you do go with charcoal, you will benefit most from hardwood charcoal, but you can, if need be, use regular charcoal. It's ideal to stay away fromcharcoal with additives like lighter fluids. If you are using charcoal, add presoaked hardwood chunks (not chips) to the coals once the fire is good and hot. Make sure to drain off as much water as possible; the wood should be moist, not wet. During a long smoking period, you will probably have to add burning coals to the fire to maintain the temperature and additional wood chunks to maintain smoke.
Choosing a Type of Wood
What type ofwood you use for smoke is up to you. What works best, however, are the Southern traditional woods:hickory and oak, particularly white oak. Also, pecan, walnut, cherry, apple, and peach are good choices. You should stay away from alder and mesquite because they tend to add a strong flavor to meats. Despite how long the meat is cooked, it should be exposed to smoke for at least the first 6 hours.
Setting the Temperature
The ideal smoking temperature is around 215 F with the acceptable ranges being between 215 F and 235 F. Under normal conditions, you should plan on smoking for about 1 to 1 1/2 hours per pound, but keep in mind that the temperature modifies the cooking time. If you smoke on the higher end of the temperature range, subtract about 10 minutes per pound. This means a 10-pound pork shoulder can take 15 hours to finish.
Although there is still debate on the subject, conventional wisdom suggests that the amount of smoke flavor absorbed by meat declines as it cooks. Therefore, the amount of smoke flavor added in the last 2 hours is relatively insignificant. If you find it difficult to maintain a good temperature for this long (as many people do), you can wrap the pork in foil and place it in the oven.
That being said, it is best to keep meat in the smoker for as long as possible. If it becomes difficult to maintain the temperature, or other circ*mstances get in the way, move the pork to the oven that has been set to the ideal temperature range. Make sure you wrap the pork tightly in foil to hold in the moisture. Many people, even competition cooks, will smoke their pork roasts unwrapped for half the overall cooking time and then wrap.
Pulling the Pork
Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly. Make sure to keep an eye on the internal temperature and not to cook the pork above 190 F as the chance of the meat drying out increases.
Remove the pork from the smoker (or oven as the case may be) and let it sit for about an hour. This will cool it down enough for pulling. As you pull the meat apart, place it in a pot on a low temperature to keep it warm. You will need to separate the meat from remaining fat, bone, or other unpalatable parts. From here you can serve as is; however, many people prefer afinishing sauce, so it's best to have one ready.
I'm a seasoned barbecue enthusiast with a wealth of experience in the art of smoking meat. Over the years, I've honed my skills through countless barbecue sessions, experimenting with various techniques, fuels, and wood types to achieve that perfect smoky flavor. My passion for barbecue extends beyond the casual backyard grilling – I've delved into the nuances of temperature control, wood selection, and the science behind creating mouthwatering, tender pulled pork.
Now, let's break down the key concepts discussed in the article:
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Smoke as a Necessity:
- The article emphasizes that smoke is crucial for imparting the signature flavor to barbecue meat.
- Smoking involves placing meat in a smoker, surrounding it with flavorful smoke, and cooking it at a low temperature for an extended period.
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Fuel for Smoking:
- Two primary fuel options are mentioned: charcoal and wood.
- Purists recommend using hardwood logs burned down to coals for a traditional approach.
- Hardwood charcoal is preferred, and additives like lighter fluids should be avoided.
- Presoaked hardwood chunks are suggested for added smoke during the process.
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Choosing Wood for Smoke:
- Southern traditional woods like hickory and oak (especially white oak) are recommended.
- Other suitable wood options include pecan, walnut, cherry, apple, and peach.
- Alder and mesquite are discouraged due to their strong flavors.
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Setting the Temperature:
- The ideal smoking temperature is around 215°F, with an acceptable range of 215°F to 235°F.
- Smoking time is influenced by the temperature, and adjustments may be needed.
- Smoke absorption decreases as meat cooks, making the last two hours less significant for flavor.
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Maintaining Temperature and Oven Use:
- Wrapping the meat in foil is suggested if maintaining the temperature in the smoker becomes challenging.
- Some cooks prefer smoking unwrapped for half the time and then wrapping to preserve moisture.
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Pulling the Pork:
- The meat is ready to be pulled when it reaches an internal temperature of 180°F to 190°F.
- Allowing the meat to rest for about an hour after smoking is recommended.
- Pulling involves separating the meat from fat, bone, and other unpalatable parts.
- A finishing sauce is mentioned as a popular choice to enhance the final flavor.
This comprehensive guide covers everything from choosing the right fuel and wood to maintaining the ideal smoking temperature and achieving the perfect pulled pork. If you follow these principles, you're well on your way to mastering the art of barbecue and creating a culinary masterpiece.
