You can either inject or soak and submerge in a brine solution. You do not want or need to do both; just do whichever method is most convenient for you.
Let us know if we can help clarify anything else!
Anyone have a good pullled
Sydik Farms How do plan on cooking it? Other than the smoked one I just did I have a great crock pot one.
Sydik Farms There are a bunch of posts with some good information on here, for a full recipe I’d recommend you check this out https://meatgistics.waltonsinc.com/topic/577/how-to-make-pulled-pork-recipe, its our recipe that goes from start to finish and it just so happens to use my favorite injectible seasonings Pa’s Black Bull but also shows another popular option.
Then check out Joe Hell s post https://meatgistics.waltonsinc.com/topic/1223/soluble-pa-s-black-bull-bbq-seasoning with a lot of good information, amazing pics
No matter how you go a few tips from me would be to inject and dry rub instead of just dry rubbing and use a seasoning with phosphates. Then when you are cooking make sure you get up to around 190° internal temperature to break down all the collagen. Also, I dont like setting my smoker higher than 220° when making pulled pork, ill do it if I hit a massive stall but I dont really like it. If you have a sous vide cooker and you want to use it I would recommend at least an hour or two in the oven or smoker to give it some bark on the outside.
I rub and sous vide most mine now 24ish hrs. then a 2hr smoke at around 240 in a pan.
Take the bear claws to it. Add some pan juice back to it. and then smoke for another hr at 160 and stir it every 15min. To add a little more flavor.
Smoke done on tregger pellet grill.