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Cutting frozen meat can be a challenging task that requires the right tools for precise and efficient results. A high-quality knife specifically designed for this purpose can make all the difference in your culinary endeavors. In this blog post, we’ll explore the importance of selecting the best knife for cutting frozen meat, guide you through the factors to consider, and introduce you to some top contenders that will help you achieve flawlessly sliced frozen cuts every time.

Why Choosing the Right Knife Matters:

Frozen meat is tougher to cut than its fresh counterpart due to its solid and rigid texture. A knife designed for this purpose ensures clean cuts without causing damage to the meat or the blade.

Factors to Consider When Choosing a Knife:

1. Blade Material: Opt for a knife with a strong, durable blade material that can withstand the rigors of cutting through frozen meat without chipping or breaking.
2. Blade Length: A longer blade provides more control and stability, making it easier to slice through thick, frozen cuts.
3. Blade Thickness: A thicker blade can handle the extra pressure needed to cut frozen meat without flexing or bending.
4. Handle Design: Look for a comfortable handle with a secure grip to reduce hand fatigue during extended cutting sessions.
5. Edge Retention: Choose a knife with excellent edge retention to ensure that it remains sharp even after cutting through frozen meat.
6. Knife Type: Consider a chef’s knife, carving knife, or utility knife for cutting frozen meat, as these types are well-suited for precision and control.

Top Contenders: Best Knives for Cutting Frozen Meat:

1. Victorinox Fibrox Pro Chef’s Knife: Known for its sharpness and durability, this chef’s knife features a sturdy blade and an ergonomic handle for comfortable use.
2. Wusthof Classic Carving Knife: Designed for precision, this carving knife has a longer blade and a fine edge, making it ideal for cutting through frozen roasts and large cuts.
3. DALSTRONG Gladiator Series Utility Knife: This utility knife offers a balance between versatility and precision, making it well-suited for slicing through frozen meat of varying sizes.
4. Global G-2 Chef’s Knife: With a razor-sharp edge and lightweight design, this chef’s knife is effective for slicing through frozen meats with minimal effort.

Tips for Cutting Frozen Meat:

1. Thaw Slightly: For better results, consider thawing the meat slightly, allowing the knife to glide more smoothly while still maintaining a frozen texture.
2. Use a Sawing Motion: When cutting through frozen meat, employ a sawing motion rather than applying excessive pressure. This approach prevents damage to the blade and provides cleaner cuts.
3. Sharpen Regularly: Maintain the knife’s sharpness by regularly honing and sharpening the blade to ensure optimal cutting performance.

Conclusion:

Choosing the best knife for cutting frozen meat is a crucial decision that impacts the quality of your culinary creations. By considering factors such as blade material, length, thickness, and handle design, you can select a knife that meets your needs and ensures seamless cutting through frozen cuts. Armed with the right knife and a few expert tips, you’ll be ready to tackle frozen meat with precision, achieving the perfect slices that elevate your cooking to a whole new level of culinary excellence.

Smoking food is a culinary art that infuses dishes with rich, smoky flavors, and the use of wood chips is a crucial element of the process. One common practice that has sparked debates among barbecue enthusiasts is whether soaking wood chips before smoking is beneficial. In this blog post, we’ll explore the age-old question of whether soaking wood chips is a helpful technique or a culinary myth, providing insights into the science behind it and helping you make an informed decision for your smoking endeavors.

The Soaking Wood Chips Myth:

The notion of soaking wood chips before using them for smoking has been passed down through generations. The idea behind soaking is that wet wood chips produce more smoke and that the water helps slow down the combustion process, preventing chips from burning too quickly and allowing for a longer smoking duration.

The Reality Behind Soaking Wood Chips:

While soaking wood chips is a common practice, it’s important to consider both the benefits and potential drawbacks.

Benefits:

1. Enhanced Smoke Production: Soaked wood chips can produce more visible smoke, creating that iconic smoky flavor and aroma associated with barbecue.
2. Temperature Control: Soaking can slow down the combustion process, leading to slightly lower temperatures in the smoker, which may be beneficial for certain recipes.

Drawbacks:

1. Extended Preheating: Soaked wood chips can increase the time it takes for the smoker to reach the desired temperature, delaying the cooking process.
2. Inconsistent Smoke: While soaked chips can produce more smoke initially, the overall smoking duration might be shorter compared to using dry chips.
3. Less Intense Heat: Soaked wood chips can release steam as they heat up, potentially lowering the temperature inside the smoker and affecting cooking times.

The Science of Soaking:

Wood contains moisture, and soaking doesn’t necessarily prevent chips from burning; it simply delays the point at which they ignite. Soaking doesn’t significantly extend the smoking duration, and the steam released can impact temperature control.

Best Practices for Using Wood Chips:

1. Dry Wood Chips: Many experienced pitmasters recommend using dry wood chips for smoking. Dry chips tend to burn more consistently and evenly, providing a stable source of smoke.
2. Preventing Flare-Ups: To prevent wood chips from igniting too quickly, place them in a foil packet or smoker box with holes for ventilation. This way, you can control the combustion process without the need for soaking.
3. Experimentation: The best way to determine your preference is through experimentation. Try both soaked and dry wood chips in different smoking sessions to see which yields the flavor profile you desire.

Conclusion:

The practice of soaking wood chips for smoking has been a topic of debate for years, and opinions remain divided. While soaking can produce enhanced smoke initially, the drawbacks, such as extended preheating and temperature control challenges, might not align with your smoking goals. Ultimately, the decision to soak or not to soak wood chips depends on personal preference and the specific results you aim to achieve. Whether you choose to embrace tradition or adopt a more contemporary approach, the art of smoking remains a flavorful journey that’s as diverse as the dishes you create.

Your Traeger grill is the gateway to culinary adventures, providing delicious smoky flavors to your dishes. However, encountering a lid that won’t close all the way can put a damper on your grilling excitement. In this blog post, we’ll dive into the reasons behind a Traeger lid not closing properly and provide effective solutions to get your grill back in top shape.

Understanding the Issue: Why Isn’t Your Traeger Lid Closing?

A Traeger grill lid that won’t close all the way can stem from various factors, ranging from minor adjustments to more complex issues.

1. Hinge Misalignment: One common reason for a lid not closing is hinge misalignment. If the hinges aren’t properly aligned, the lid might not sit flush with the grill body.

2. Warped Lid or Body: Temperature fluctuations and exposure to the elements can cause the lid or the grill body to warp slightly, preventing proper closure.

3. Debris or Obstructions: Dirt, debris, or other obstructions can hinder the lid from closing correctly. Check for any foreign objects that might be in the way.

4. Damaged or Worn Components: Worn-out or damaged components such as hinge pins, screws, or fasteners can affect the lid’s functionality.

5. Uneven Surface: If the surface your grill is placed on isn’t level, it can impact the lid’s ability to close evenly.

Solutions to Get Your Traeger Lid Closing Again:

1. Hinge Realignment: Carefully inspect the hinges and adjust them if they’re misaligned. Loosen the screws slightly and gently reposition the hinge to align with the lid. Tighten the screws once the alignment is correct.

2. Warped Lid or Body: In cases of slight warping, you can attempt to gently reshape the lid or body to achieve a better fit. Alternatively, contact Traeger’s customer support for guidance.

3. Cleaning and Debris Removal: Thoroughly clean the hinges, lid, and grill body to ensure there are no obstructions hindering proper closure.

4. Replace Damaged Components: If you notice any worn or damaged components, such as hinge pins or fasteners, consider replacing them to restore proper functionality.

5. Level the Surface: Ensure the surface your grill is placed on is level. If it’s not, use shims or adjust the grill’s position to create a level base.

6. Professional Assistance: If the issue persists despite your efforts, consider seeking professional assistance from Traeger’s customer support or a qualified technician.

Preventing Future Lid Closure Issues:

• Regularly clean and maintain your grill, including hinges and components.
• Protect your grill from extreme weather conditions that might cause warping.
• Avoid slamming the lid shut, as this can affect alignment and cause damage.

Conclusion:

A Traeger grill is a beloved companion for culinary enthusiasts, and encountering a lid that won’t close properly can be frustrating. By understanding the potential causes behind this issue and implementing the suggested solutions, you can restore proper functionality to your grill and continue creating delectable smoked dishes. Remember that regular maintenance, attention to detail, and proper care are key to enjoying uninterrupted grilling experiences with your Traeger grill for years to come.

Dry rubs are a cornerstone of barbecue, imparting a burst of flavor and complexity to meats like ribs. But how long should you let that tantalizing dry rub work its magic before firing up the grill? In this blog post, we’ll dive into the art of applying dry rubs to ribs and explore the ideal duration to let those flavorful ingredients meld with the meat, ensuring a mouthwatering experience that will elevate your barbecue game.

The Essence of Dry Rubs:

Dry rubs are a blend of spices, herbs, and seasonings that enhance the flavor and texture of meat. They create a harmonious marriage between the robust flavors of the rub and the meat’s natural juices, resulting in a deliciously seasoned bite.

How Long to Leave Dry Rub on Ribs:

The length of time you leave the dry rub on ribs depends on several factors, including the cut of ribs, the intensity of the rub, and your personal taste preferences.

1. Quick Seasoning (15-30 minutes): If you’re pressed for time, even a short 15-30 minute resting period can infuse ribs with some flavor from the dry rub. However, the flavors may not penetrate deeply into the meat.

2. The Sweet Spot (2-4 hours): Leaving the dry rub on the ribs for 2 to 4 hours allows the flavors to meld with the meat, creating a balanced and well-seasoned outcome. This duration strikes a harmony between convenience and flavor infusion.

3. Overnight Marination (8-12 hours): For a more intense flavor profile, consider marinating the ribs with the dry rub overnight. This extended period allows the rub to penetrate deeper into the meat, resulting in a more pronounced and well-rounded taste.

4. Maximum Flavor Soak (24 hours): For the ultimate flavor experience, you can let the ribs marinate in the dry rub for up to 24 hours. This extended marination will ensure that every bite is infused with the rich flavors of the rub.

Best Practices for Applying Dry Rubs:

1. Pat Dry: Before applying the dry rub, pat the ribs dry with paper towels to ensure better adhesion of the rub.
2. Even Coating: Apply the dry rub evenly on all sides of the ribs, massaging it gently into the meat.
3. Wrap for Marination: If marinating for an extended period, wrap the ribs in plastic wrap or place them in an airtight container to prevent air exposure.
4. Refrigeration: Always refrigerate the ribs while they marinate to prevent bacterial growth.

Conclusion:

The duration you leave the dry rub on ribs is a balance between time constraints and desired flavor intensity. Whether you opt for a quick seasoning or an extended marination, giving the dry rub time to interact with the meat is key to unlocking the full potential of your barbecue masterpiece. Ultimately, your choice will depend on your preferences, but remember that each hour spent marinating adds depth and complexity to the taste. So, embrace the art of patience, savor the anticipation, and prepare to indulge in a symphony of flavors that will delight your taste buds and impress your barbecue guests.

Smoking meat is an art that combines precise techniques, temperatures, and attention to detail. However, there’s another factor that can impact the outcome of your smoking endeavors: humidity. The level of humidity in the air can influence how your meat absorbs smoke, retains moisture, and develops that coveted bark. In this blog post, we’ll explore the relationship between humidity and smoking meat, shedding light on how this often-overlooked element can play a significant role in your culinary adventures.

Understanding the Role of Humidity:

Humidity refers to the amount of moisture present in the air. While it might seem like an unrelated factor to smoking meat, it actually has a noticeable impact on the overall process and results.

1. Smoke Absorption: Humidity can affect how well meat absorbs smoke. In a dry environment, meat tends to absorb smoke more readily, resulting in a deeper smoky flavor. Conversely, in a high-humidity environment, the meat’s surface can become moist, potentially forming a barrier that hinders smoke absorption.

2. Moisture Retention: Smoking meat is a delicate balance between imparting flavor and retaining moisture. When humidity is low, the dry air can cause the meat to lose moisture faster, leading to a drier end product. However, high humidity can help the meat retain moisture, resulting in juicy, succulent dishes.

3. Bark Formation: The bark, the flavorful crust that develops on the exterior of smoked meat, is influenced by humidity. In drier conditions, the bark can form more easily and become thicker. High humidity might result in a softer bark due to the moisture on the meat’s surface.

4. Temperature Regulation: Humidity can affect how efficiently your smoker maintains its temperature. In humid conditions, the smoker might have to work harder to reach and maintain the desired temperature due to the presence of moisture in the air.

5. Smoking Time: Humidity can impact smoking time. Meat might take longer to smoke in high humidity due to the increased moisture content on the surface, which can slow down the cooking process.

Adjusting for Humidity:

1. Dry Environment: In dry conditions, you may need to spritz the meat with a liquid (such as water, apple cider vinegar, or fruit juice) periodically to prevent it from drying out too quickly.

2. High Humidity: In high humidity, consider allowing the meat to air dry for a short period before smoking to ensure better smoke absorption.

3. Bark Development: For those who prefer a thicker, robust bark, lower humidity levels might be beneficial. If you enjoy a softer bark, smoking in slightly higher humidity can help.

4. Monitoring Conditions: Keep track of humidity levels while smoking. This information can help you adjust your smoking technique accordingly.

Conclusion:

Humidity is an often-unseen player in the world of smoking meat, but it can significantly impact the flavor, texture, and overall outcome of your dishes. By understanding how humidity influences smoke absorption, moisture retention, bark formation, and more, you can adapt your smoking technique to create the perfect balance for your desired results. Whether you’re smoking in dry or humid conditions, remember that a combination of technique, experimentation, and a deep appreciation for the art of smoking will help you achieve those mouthwatering, smoky creations that leave your taste buds longing for more.

Electric smokers are prized for their convenience and ease of use, but some enthusiasts crave that rich smoky flavor that traditional smokers offer. Fortunately, there are methods to enhance the smoke output of your electric smoker and infuse your dishes with that coveted smokiness. In this blog post, we’ll delve into effective techniques to get more smoke from your electric smoker, ensuring that your culinary creations are bursting with the irresistible aroma and flavor of smoke.

Why Seek More Smoke from Your Electric Smoker:

Electric smokers rely on wood chips or pellets to generate smoke, but their design prioritizes consistent temperature control over intense smoke production. If you’re aiming for a deeper smoky flavor, these methods will help you achieve that balance:

1. Infused Flavor: More smoke means more intense flavor, giving your dishes that signature smokiness that enhances taste and aroma.
2. Bark and Appearance: Increased smoke output helps develop a desirable bark on meats and imparts a visually appealing smoky color to your dishes.
3. Satisfaction: For enthusiasts who miss the traditional smoke flavor, getting more smoke from your electric smoker can provide a more authentic experience.

Techniques to Enhance Smoke Output:

1. Choose the Right Wood Chips or Pellets: Select hardwood chips or pellets that produce robust smoke. Woods like hickory, mesquite, oak, or cherry are excellent choices for creating intense smoke flavor.

2. Soak Wood Chips or Pellets: Soaking wood chips or pellets for 30 minutes before use can extend their smoking duration. Wet wood produces more smoke as it releases moisture into the smoker.

3. Create Smoke Packets: Wrap soaked wood chips or pellets in aluminum foil, creating small packets with a few holes poked in the top. Place these packets on the smoker’s heating element or near the chip tray for prolonged smoke release.

4. Layering Method: Alternate layers of soaked wood chips or pellets with dry ones in the chip tray. As the dry chips heat up, they ignite the soaked ones, creating more smoke.

5. Preheating Wood Chips: Before adding wood chips to the smoker, preheat them in the microwave for a minute or two. This jumpstarts the smoking process, producing more smoke from the start.

6. Use Smoker Tubes or Boxes: Invest in a smoker tube or box designed to generate additional smoke. These devices can be filled with wood pellets and placed inside the smoker, intensifying the smoky flavor.

7. Manage Ventilation: Adjust the smoker’s ventilation to increase air circulation. More air can lead to more combustion of wood chips or pellets, resulting in more smoke production.

8. Gradual Temperature Increase: Start smoking your meat at a lower temperature and gradually increase it. This extended smoking period allows more time for smoke absorption.

9. Experimentation: Experiment with the amount of wood chips or pellets, different wood types, and placement within the smoker to find the right balance for your desired smoke level.

Conclusion:

Achieving more smoke from your electric smoker requires a combination of technique, experimentation, and a deep appreciation for the art of smoking. By following these methods, you can enhance the smoke output of your electric smoker, infusing your dishes with a richer, more intense smoky flavor that will delight your taste buds and satisfy your craving for authentic barbecue goodness. Remember that the journey to more smoke is a creative one, where trial and error will lead you to discover your preferred techniques for achieving that beloved smokiness in your culinary creations.

Owning a pellet grill comes with the joy of savoring deliciously smoked dishes, but it also requires proper maintenance to ensure consistent performance and longevity. One essential aspect of maintaining your pellet grill is regular cleaning, including vacuuming. In this blog post, we’ll walk you through the steps of effectively vacuuming your pellet grill, keeping it free from ash, debris, and ensuring optimal cooking conditions for your culinary creations.

Why Vacuuming Your Pellet Grill Matters:

Pellet grills operate by burning wood pellets to create heat and smoke. As a result, ash and residue accumulate over time, which can impact the grill’s performance, temperature control, and even the flavor of your food. Vacuuming is crucial to:

• Prevent Flare-Ups: Excessive ash buildup can cause flare-ups, leading to uneven cooking and burnt spots on your food.
• Maintain Consistent Temperatures: Clean grates and heat distribution components allow for accurate temperature control and consistent cooking results.
• Preserve Flavor: A clean grill ensures the authentic smoky flavor of your dishes remains uncompromised.

Steps to Vacuum Your Pellet Grill:

1. Gather the Necessary Tools:

• A shop vacuum with a clean filter attachment.
• A brush or scraper for loosening stubborn debris.

2. Safety First: Before vacuuming, ensure your pellet grill is completely cool to the touch. Always unplug the grill from the power source before performing any maintenance.

3. Remove Grates and Drip Tray: Take out the cooking grates and drip tray to access the interior of the grill. This will allow you to reach all areas that need cleaning.

4. Vacuum the Interior: Use the vacuum to gently remove ash and debris from the firepot, burn pot, and the bottom of the grill. Pay special attention to corners and crevices where ash tends to accumulate.

5. Clean the Grease Management System: If your grill has a grease tray or system, clean it out as well. Grease buildup can attract pests and negatively affect the grill’s performance.

6. Vacuum the Cooking Grates: Vacuum the cooking grates to remove any loose ash or debris. For stubborn residue, gently scrub with a brush or scraper to loosen it before vacuuming.

7. Reassemble and Dispose of Debris: After vacuuming, reassemble the grill by placing the grates and drip tray back in their respective positions. Empty the vacuum’s container and clean the filter if needed.

8. Exterior Cleaning: While vacuuming the interior, take a moment to wipe down the exterior of the grill with a damp cloth to remove any dust or dirt.

9. Regular Maintenance: It’s recommended to vacuum your pellet grill after every few uses, depending on the frequency of cooking. Regular maintenance helps prevent excessive buildup and ensures consistent performance.

Conclusion:

Vacuuming your pellet grill is a simple yet crucial task that contributes to its longevity and your culinary success. By following these steps and incorporating regular cleaning into your grilling routine, you’ll enjoy a well-maintained grill that delivers mouthwatering, flavorful dishes every time. Remember, a clean pellet grill not only enhances your cooking experience but also ensures that the art of smoking and grilling remains a joyful and satisfying endeavor.

Smoking meat is more than just cooking; it’s a culinary journey that marries flavors, techniques, and patience to create dishes that are both tender and rich in smoky goodness. Whether you’re a seasoned pitmaster or a beginner eager to learn, this blog post will guide you through the essential steps and techniques to smoke meat to perfection. Get ready to embark on a flavorful adventure that will elevate your grilling game.

Step-by-Step Guide to Smoking Meat:

1. Selecting the Right Meat: Choose meats with the ideal fat-to-lean ratio for smoking, such as brisket, pork shoulder, ribs, chicken, and salmon. The presence of fat helps keep the meat moist and tender during the smoking process.

2. Preparing the Meat: Trim excess fat and remove any silver skin. Apply a dry rub or marinade to infuse flavor into the meat. Allow the meat to marinate for a few hours or overnight in the refrigerator.

3. Prepping the Smoker: Preheat your smoker to the desired temperature. Wood choice plays a significant role in flavor; use hardwoods like hickory, apple, mesquite, or oak. Ensure proper ventilation and use a reliable thermometer to monitor the temperature throughout the smoking process.

4. Smoking Techniques:

4.1. Low and Slow: Low and slow smoking is the golden rule. Maintain a consistent temperature between 225-250°F (107-121°C). This allows for collagen breakdown, rendering the meat tender over time.

4.2. The Stall: During smoking, the meat may hit a temperature plateau known as “the stall.” Don’t panic; this is when collagen breaks down, contributing to tenderness. Patience is key; the stall will eventually pass.

5. Adding Smoke: Place the prepared meat on the smoker grates. Add soaked wood chips or chunks for smoke flavor. The first few hours are when the meat absorbs smoke best.

6. Maintaining Moisture: Consider using a water pan in the smoker to maintain a humid environment and prevent the meat from drying out. Basting or spritzing with a liquid mixture every hour can also help keep the meat moist and enhance the bark.

7. Monitoring Internal Temperature: Use a meat thermometer to monitor the internal temperature of the meat. Different meats have different target temperatures; research the specific meat you’re smoking to ensure proper doneness.

8. Resting Period: Once the meat reaches the desired internal temperature, remove it from the smoker and let it rest. This allows the juices to redistribute, resulting in a juicier end product.

9. Slicing and Serving: After resting, slice or pull the meat as desired. Serve your smoked creation with your favorite sauces, sides, and garnishes.

10. Experiment and Enjoy: Smoking meat is an art that thrives on experimentation. Adjust the wood type, smoking time, and seasonings to create your signature flavors.

Conclusion:

Smoking meat is a culinary adventure that rewards patience, technique, and a passion for flavor. By following these steps and embracing the nuances of temperature, smoke, and moisture, you’ll unlock the secret to achieving perfectly smoked meat that’s tender, succulent, and bursting with smoky goodness. Whether you’re sharing a backyard barbecue with friends or indulging in a solo feast, the satisfaction of mastering the art of smoking meat will be both tangible and deeply satisfying.

Pulled pork, with its tender and melt-in-your-mouth texture, is a barbecue delicacy that’s celebrated for its succulence and flavor. However, there are times when you put your heart and soul into smoking a pork shoulder, only to be met with disappointment when the meat turns out tough and less than ideal. In this blog post, we’ll explore the possible reasons behind tough pulled pork and provide solutions to help you achieve the lusciously tender result you crave.

The Culprits Behind Tough Pulled Pork:

1. Undercooking: One of the most common reasons for tough pulled pork is undercooking. Pulled pork requires a low and slow cooking process to break down collagen and connective tissues, which transform tough meat into tender goodness.
2. Lack of Proper Resting: After removing the pork from the smoker, allowing it to rest is crucial. Resting lets the meat reabsorb its juices, resulting in a more tender texture. Cutting into the pork too soon can cause the juices to escape, leaving you with dry and tough meat.
3. Incorrect Smoking Temperature: If you smoked the pork at too high a temperature, the proteins in the meat can seize up, resulting in a tougher texture. Low and slow smoking is essential for tender pulled pork.
4. Not Using a Water Pan: A water pan in the smoker helps maintain a moist environment, preventing the meat from drying out. Insufficient moisture can lead to tough pulled pork.
5. Skipping the Stall Phase: The stall phase occurs when the internal temperature of the meat plateaus during cooking. This phase is essential for collagen breakdown. Skipping or rushing through the stall can lead to tough meat.
6. Improper Seasoning: If you didn’t season the pork adequately or didn’t allow the seasoning to penetrate the meat before smoking, the flavor might be lacking, and the pork might taste tougher.

Solutions for Tender Pulled Pork:

1. Patience in Cooking: Ensure you cook the pork at the recommended low temperature (around 225-250°F) and allow enough time for collagen to break down. This can take hours, so patience is key.
2. Resting Period: After smoking, wrap the pork in foil and let it rest for at least an hour. This allows the juices to redistribute, resulting in a tender texture.
3. Use a Water Pan: Place a water pan in the smoker to maintain humidity and prevent the meat from drying out.
4. Embrace the Stall: Don’t rush through the stall phase. Allow the meat to sit at the plateau temperature, as this is when the magic of collagen breakdown happens.
5. Proper Seasoning: Ensure you generously season the pork with a dry rub, allowing it to marinate for a few hours or overnight in the refrigerator.

Conclusion:

Achieving tender pulled pork requires patience, proper technique, and attention to detail. By addressing the factors that contribute to toughness and implementing the solutions provided, you can elevate your pulled pork game to create a dish that’s succulent, flavorful, and worthy of being the star of any barbecue spread. Remember that barbecue is both an art and a science, and with practice and persistence, you’ll master the art of producing irresistibly tender pulled pork every time.