As summer begins to wind down here in Livermore, CA, I’ve been reflecting on the meat-smoking learning experiences picked up over the last few months. While the results have steadily improved, I’ve realized the successes are more attributed to learning to fine-tune my heat and smoke management skills, and less about specific rubs or cuts of […]Read more "Pulled Pork Two-Rub Throwdown!"
Stall (v): to stop or cause to stop making progress. Today was my introduction to the much-maligned pork shoulder roast “stall”, a trippy phenomenon in which the temperature gain of the meat on the smoker stops for a significant amount of time (sometimes several hours), usually around 155-165F. I had plenty of time to read up […]Read more "Perpetual Pork"