Quote:
Originally Posted by T.G
First off, you never rush BBQ.
Second, you don't need to worry about seasoning all the way through the meat for a pull since you're going to shred it and mix it all up anyway.
If you pressure cook the butt, you might as well just skip the smoker, add some liquid smoke to the pressure cooker "broth" and just go from the pressure cooker to the oven, since the pressure cooker will take the meat temperate up past the point at which the proteins bind so it won't really absorb any smoke flavor. You'll get some residue sitting on the surface but that's about it.
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I don't rush it, but that is his intention. I figure out when I want to serve it and just go back in time to know when I have to put it on.
I have had the pressure cooked then smoked butts a few times and for sure it's different than doing butts "traditionally". They were all with jerk seasoning.