5
Caught a clip of a pitmaster saying 'the fire tells you when it's ready, not the clock' while I was scrolling through reels at the car wash.
I was rushing a pork shoulder last weekend because my in-laws were coming over, but after remembering that line, I let it ride for an extra two hours until the bone pulled clean, and it was the best one I've ever made (I'm in Cincinnati, by the way).
4 comments
Log in to join the discussion
Log In4 Comments
reese_hayes713mo ago
Man, that line about the fire and not the clock is so true. I rushed a brisket once for a party and it was like chewing leather. The next time I just let it go until it felt right when I probed it, and it was a total game changer. That extra patience makes all the difference, doesn't it? What kind of rub did you use on that shoulder?
1
riverh493mo ago
People get so intense about meat probes and feel. It's just food, not a science project. My buddy throws pork shoulder on when he wakes up and pulls it when he's done with chores, never checks a temp, and it's always fine. All this talk about perfect timing makes a simple cook way too stressful.
4
the_tessa2mo ago
Totally get what you mean about patience paying off. Honestly, @riverh49's buddy has a point about not overthinking it, but that "feel" you're talking about is the real skill. My rub's pretty close to joelmoore's, just with a little brown sugar for some bark.
1
joelmoore3mo ago
My go-to is just equal parts salt, black pepper, and garlic powder. That simple mix never fails on pork.
-1