Proper Pulled Pork

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q:  Dr. BBQ,   I am aware of several methods of “pulling pork.”  My questions is:  How long should a pork butt rest prior to pulling and what is the best method to “pull” it?   –Ren   Algonquin, IL   A:  Hi Ren,   I like to tent my pork butts with foil and let them rest for at …

Rotisserie Recipe

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: I just got a new grill with a rotisserie. Can you suggest a good recipe to get me going? Miks 4u2 Hi Miks4u2, Here’s one of my favorite rotisserie recipes that my mom used to make when I was a kid. It’s a great summer dish. Dr. BBQ My Mom’s Rotisserie Pork Roast 1 Pork Loin Roast, about …

Barbecue Advice for an Engineer

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: I apologize in advance for the multitude of questions in here but I just want to get down to cooking and I have some loose ends to tie up. There are so many conflicting styles, books, write-ups, etc that I go into overdrive when I read up on the subject. Basically I love to cook, love BBQ, and …

Presenting a Pork Butt

Jackson Ortega-Scheiner Preparation/Serving Leave a Comment

Dr. BBQ: I’m getting ready for a competition and need to know the best way to present a pork butt. Any suggestions? Bubjentongie Hi Bubjentongie, While pulled and chopped pork is a wonderful thing to eat, even the biggest fans wouldn’t call it pretty. So presenting it for a cookoff is always a challenge. I place a nice bed of …

No Pull to Pulled Pork

Jackson Ortega-Scheiner Preparation/Serving Leave a Comment

Hi Dr. BBQ, I just cooked two 6-pound pork butts for eight hours to a temp of 180 degrees. My smoker was in the 200-225 degree range. After they were done, I placed them both in a heavy roasting pan and covered it tightly with foil and let it rest for an hour. They tasted good but I was disappointed …