I really didn't put that much salt or spices on it, due to the time I had planned. It came out great. So moist and tender. I'm going to try this with a pork roast later this month. I think the PBR had a lot to do with it also
hipster!
I really didn't put that much salt or spices on it, due to the time I had planned. It came out great. So moist and tender. I'm going to try this with a pork roast later this month. I think the PBR had a lot to do with it also
a few things I did recently.
A new batch of bacon... this time I added molasses, maple syrup, and bourbon to the cure. Desalinated for a solid hour and change to get the saltiness out.
the rest is chicken thighs using the Slap Yo Daddy method of dry brining with Tang; some lamb lollipops and veggies, and two plates of seared skipjack tuna that my buddy caught on a fishing trip.
sorry for gigantic pictures. phone...
Sweet dry rub and I am a huge fan of applewood. I haven't tried cherry wood, but have read great reviews. I have read that a apple cider mop/ spray helps break it down and the natural sweetness comes out.Two questions for you guys.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
Two questions for you guys.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
I am a fan of a spiced up Lucilles bbq sauce. I buy the sauce at costco, to start. In a pot heat up some olive oil, minced onion and garlic, sweat them a bit, bbq sauce, some lemon juice, cayenne, little soy and teriyaki, then some bourbon. Porportions are whatever Im in the mood for.never underestimate the importance of asking the butcher if he has a whole packer piece. doesn't matter what store or where, chances are they may or may not have it. I got the chance one day at Ralph's in Arcadia and got a nice flat cut out of it.
anyway, my local Costco did have the packers in whole.
as for getting the sweetness in the pok shoulders, after you shred it, you can always mix different sauces into it at one point in time and another.
Two questions for you guys.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
Two questions for you guys.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
Injection with too much sweetness will break down the pork taste in my opinion. If you want to add sweet, go with a two stage rub like Meathead does on amazingribs.com If you dry brine and add his rub afterwards like he suggests, you get a lot of sweetness in the bark. Applewood is great too to bring out the sweetness. Too much can be bitter though, so really go easy on it. Another trick to add sweetness is to wrap the meat with some brown sugar, blue agave and beer or apple juice. If you do wrap, make sure you let it rest and breathe after you cook it so the bark can reset itself with a nice candy crust.
Large brisket? Costco has full packers. Saw a few up to 19 lbs. the other day. Depending where you are and how much you want to buy, you can also check out RW Zant or Restaurant Depot. If you're near Whittier there is a place called Orchard's market that has a great butcher, and over in North OC there is a place called GEM Meats that is awesome.