If it falls apart from too long a cook (over completion), shredding it to make sandwiches is acceptable IMO. At the same time, it should be an embarrassing moment for whoever watched the pit. A fresh slice (that passes the pull test) of flat with point from a prime brisket that was cooked with care is a bucket list item. You won't get that at MOST BBQ joints. You get pre-sliced, sauced, select grade chewy **** instead.No reason to shred brisket if it's cooked to completion and cut against the grain of the meat.
If it falls apart from too long a cook (over completion), shredding it to make sandwiches is acceptable IMO. At the same time, it should be an embarrassing moment for whoever watched the pit. A fresh slice (that passes the pull test) of flat with point from a prime brisket that was cooked with care is a bucket list item. You won't get that at MOST BBQ joints. You get pre-sliced, sauced, select grade chewy **** instead.
Sous vide Prime Rib came out great tonight. Love how SV eliminates the stress of timing the cook. I lit the green egg for searing the PR and when the company was hungry I seared it.
Without going back through pages of info here - I'm pretty sure that this is the thread that advises using the Kitchenaid stand mixer with the mixing paddle to pull the pork - tried it today for the first time and OMG I will NEVER do it any other way again, EVER!
So kudos and hearty thanks to whomever suggested this ingenious way of pulling all that lovely pork into shreds. Even KOTC was duly impressed.
I'm doing 4 pork butts this weekend (not sure if I'll start late tonight or early tomorrow), and that's my plan! Excited about it; as I hate pulling with forks!
This 4th butt just won't finish. Stuck at 185* for the last couple of hours. Guess this one will be chopped pork
Without going back through pages of info here - I'm pretty sure that this is the thread that advises using the Kitchenaid stand mixer with the mixing paddle to pull the pork - tried it today for the first time and OMG I will NEVER do it any other way again, EVER!
So kudos and hearty thanks to whomever suggested this ingenious way of pulling all that lovely pork into shreds. Even KOTC was duly impressed.
You're welcome
I've been doing it that way for years and figured others had, too. However, for the texture I like, I've found the dough hook works better (which is what I originally posted).
Yum! So when pigs fly they become tasty!Sure, what the hell...ongoing.
I decided to pull all the meat and mix it together so everyone can taste all the cuts.
Sorry for the delay; updates! Added some sausages for some snacks. One last minute flip to drain some juices. The pulling begins (I decided to pull all the meat and mix it together so everyone can taste all the cuts).
I think I may be on to something. Smoked up a pair of fatties. The beef and bratwurst one is pretty good.
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