11 Secrets to AMAZING Pulled Pork on a Pellet Grill
The Perfect Pulled Pork on a Pellet Grill
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Introduction
Today on the patio, we're diving into my top 11 secrets for making exceptional pulled pork on a pellet grill. I'm Jake, and I'm here to guide you through these game-changing tips so that your pulled pork turns out just as incredible.
Let's jump right into the secrets:
Start with Quality Meat: This is paramount. Today, we're using Berkshire pork, which is known for its flavor and minimal waste. High-quality meat gives you more bang for your buck and a superior taste. My current go-to for high-quality pork is Meat N’ Bone. You can save 10% off your first order with code: RUMANDCOOK.
Dry Brine Your Meat: Apply your rub (salt, pepper, and seasonings) the night before. This allows the seasoning to penetrate the meat deeply, enhancing flavor.
Utilize a Smoke Tube: Pellet grills often lack strong smoke flavor, so a smoke tube can help amplify this, especially during the initial hours of cooking.
Start at Low Temperature: To maximize smoke penetration, cook at a lower temperature (around 200°F). This slow start helps develop a rich, smoky flavor. Use high-quality pellets like Bear Mountain BBQ.
Spray Only When Necessary: Spray the pork with a 50/50 mix of apple cider vinegar and water, but only if you see dry spots forming. This keeps the meat moist without washing away the bark.
Cook Based on Bark Development: Instead of wrapping at a specific temperature, wrap the pork based on when the bark develops nicely. This could be anywhere from 165°F to 180°F.
Wrap to Retain Moisture: After developing a satisfactory bark, wrap the pork in foil. This helps retain moisture and break down tough fibers, making the meat tender.
Cook Until Probe Tender: Forget about the temperature. Feel the meat; when fully cooked, it should probe like butter, indicating it's ready to rest. Use an instant-read thermometer to temp and, most importantly, feel the tenderness of the pork. It should feel like warm peanut butter, almost no give. My favorite thermometer is the ChefsTemp X10 (Save 25% using code: RUMANDCOOK).
Rest the Meat: Allow the pork to rest for at least 30 minutes after cooking. This helps redistribute the juices, making the meat even more succulent.
Pull and Serve: Pull the pork apart while mixing some of the rendered fat and juices to keep every bite as flavorful as possible.
Serve with a Vinegar Sauce: Enhance the pulled pork with a tangy vinegar sauce, adding a layer of zest and brightness that complements the meat's rich flavors.
Patience and attention to detail are essential to perfect pulled pork. These tips will elevate your barbecue game, impress guests, and satisfy all your BBQ cravings. Cheers to great cooking and even better eating!
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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