Is there any other way to eat Pulled Pork | 32 Day DRY AGED
I dry aged a Pork Butt for 32 days in my dry ager. Its a specific refrigerator for dry aging meats or curing them. I must say as you can see by my reaction this cook was by far the best pork i have ever cooked.
First off for the recipe:
1. Do not trim the pork at all.
2. Wrap the pork in cheesecloth
3. Soak it in some good quality triple sec for the acidy element to the pork.
4. Dry age for 30 days but I did 32
5. Cut away the pellicle
6. Rub with Ssamjang and season with BBQ
7. Smoke at 225° for 11 hours or until internal temp reaches 201° don't go any further. In fact I think pulling at 199 or 200 is plenty.
During the cook I spritz with Smoked Soy sauce and used a boat method instead of wrapping the Pork.
I did cook this on my new @TraegerGrills Timberline XL and a couple good friends of mine have done some similar things @TheFlatTopKing & @TheKitchenWhitelaw who go out of the box here in Knoxville, TN.
Now ingredients and Tools for the cook:
Seasoning:
https://craftedbykairos.com/?linkId=C...
Ssamjang if you have never seen it:
https://amzn.to/3ApvvyG
Knives I use on all my videos:
flintandflameusa.com USE Code CHEFTIM40 to get 40% off there entire website
Pellet Grill I used:
https://amzn.to/3NWCulL
Dry Ager:
https://amzn.to/4eimipH
Don't forget to visit my website to get over 90 recipes with more added weekly.
http://www.cookitwithtim.com
#steak #pork #bbq #youtube