Sliced pork-take it to 180* internal. You can pull off at like 168-170, wrap tight in foil and place in a cooler(temp will continue to rise) for a couple hours
for pulled pork, you gotta hit 190* to 200*....some even saw 205*.
Also, apple juice makes a great marinade. You really can't screw up pork unless you over cook it or cook it too hot
Sliced pork-take it to 180* internal. You can pull off at like 168-170, wrap tight in foil and place in a cooler(temp will continue to rise) for a couple hours
for pulled pork, you gotta hit 190* to 200*....some even saw 205*.
Also, apple juice makes a great marinade. You really can't screw up pork unless you over cook it or cook it too hot
Thanks for the info. And about the apple juice, do i just put em in spray bottle and constantly spray on outside the meat??
This seams like you first go at it. Experiment with the seasoning.
Also if sealed in foil pan air tight you don't have to be so attentive with leaving it in to long.
I have cooked pork 6-8 hours that way when You could of probably eaten it after 3.
only 19 y/o? not sure if your old enough to run a smoker. I've never seen a smoker used where the person using/keeping an eye on it wasn't drinking beer while waiting around for it to cook. you could probably find a beer drinking volunteer on the site if you pay for the suds.
I know you're Asian, not sure what "flavor", though! Do you like it spicy? My wife is Korean and she likes a lot of spicy heat to her food. They have a red bean paste made with hot peppers that's really tasty. She uses it in most meat dishes, and I've wanted to try using it for some different marinades. You can buy a pre-made bulgogi marinade at many Oriental markets that has good flavor and would probably work as a good baste as well once the smoke has done it's work. I'm sure you'll get to be quite good at experimenting with various flavors now that you're becoming a hog-killing machine!
