The supply of food (and drinks) is the direct consequence of what has just been weighed. We then translate the abstract concepts expressed during the brainstorming into something much more succulent:
Or, considering the difficulty of managing the Texas Brisket (a dish that allows very few mistakes unlike the Pulled Pork ) you could go back to the simplest Beef Ribs , perhaps following our advice. The same goes for the Stinco di Maiale as an alternative to Pulled Pork, or the Roast Chicken, perhaps brought to pull.
Or why not, if you do not have enough time to devote to cooking go to Pork Ribs and do not talk about it any more: simple, effective and always tasty.
The further advantage of these preparations lies in the fact that, requiring at least 2 hours of rest in Isobox (or alternatively in the preheated oven at 60 ° C and then switched off before use), they allow you to use the device for other minor dishes, except then heat pork or beef together with the cooking juices before serving.
The rest phase is essential for large size cuts to allow the collagen to complete the transformation process in gelatin started towards the end of cooking (from 93 to 98 ° C); after all we talk about dishes removed at about 98 ° C inside and that in the two hours of rest at controlled temperature will not fall below 65 ° C, so you can rest assured.
In case you do not have two devices you can always conduct the first phase (smoking and barkformation ) in the kettle , then put in foil and place in the oven until cooked, freeing up space for other preparations.
Try to leave the night before with trimming and rub , and then keep the meat in the refrigerator wrapped in transparent film in a very tight. In addition to saving you a lot of work the next morning, the salt contained in the rub triggers the denaturing process of dry brining allowing the protein of the meat to retain more water and therefore to keep more moisture even after cooking, while the other spices will contribute to strengthen its flavor.
For Pulled Pork and Texas Brisket, it is essential to proceed with Injection , in order to maintain the moisture and above all limit and mask any errors in temperature management. Serve the frayed pork, the ribs of beef or the flat of the breast tip sliced ( slides ) and the glazed cubed point ( burnt ends ); the eye also wants its part, and I assure you that a well-kept service can only give a strong hand in this respect.