# Shredded pork barbecue (?) **URL:** \ **Category:** Cafe Society\ **Created:** [August 16, 2006, 5:26pm UTC](https://boards.straightdope.com/t/shredded-pork-barbecue/368975 "2006-08-16T17:26:31Z")\ **Posts on this page:** 4\ **Page:** 3
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 17, 2006, 8:00pm UTC](https://boards.straightdope.com/t/shredded-pork-barbecue/368975/41 "2006-08-17T20:00:45Z")
[QUOTE=The Swan] I know more than a dozen pit masters who use thermometers. I also know that, with certain cookers, it is extremely foolish to continue opening the lid or door to check the fire or meat. It would be impossible on mine. Personally, I don’t “obsessively monitor temps”. I check them every now and again, and have a certain range that I’m happy with. Personally, I think it is very foolish for someone who doesn’t know what a finished product or perfect fire looks like to avoid thermometers. I’ve spent a great deal of time in professional kitchens, and I think thermometers ensure a fantastic finished product 99 times out of 100. [/QUOTE] I’m not trying to slam your method. I just know what works for me, and following the 5-step method caused me no problems whatsoever, and I came into it as a complete novice. So, I don’t think it’s “foolish” to suggest to a beginner to avoid thermometers at first. And, no, you don’t continually open the lid or door to check the meat. The first two hours you leave everything well alone. Towards the end of your cook time, you can check every so often. I’m sure plenty of pitmasters use thermometers. I’m sure their cooks are more consistent that those who don’t. But I still feel that learning by intuition first, and using thermometers later gives you more insight into the process than relying on measurement devices. It all depends on your personality and how you learn. I don’t have anything against thermometers, I just found it a much more useful skill to learn how to cook without relying on them. YMMV, espcially with BBQ, where arguments are part of the territory. 🙂 ---
**Author:** ![Moirai](https://avatars.discourse-cdn.com/v4/letter/m/96bed5/32.png) [@Moirai](https://boards.straightdope.com/u/Moirai)\ **Post date:** [August 17, 2006, 10:12pm UTC](https://boards.straightdope.com/t/shredded-pork-barbecue/368975/42 "2006-08-17T22:12:46Z")
[QUOTE=neofishboy] [A previously posted recipe](http://boards.straightdope.com/sdmb/showthread.php?t=117717) and just all-around good read. [/QUOTE] I was just coming in to suggest **Fenris** ’s “gets you much sex” pulled pork! ---
**Author:** ![lawoot](https://avatars.discourse-cdn.com/v4/letter/l/35a633/32.png) [@lawoot](https://boards.straightdope.com/u/lawoot)\ **Post date:** [August 17, 2006, 10:33pm UTC](https://boards.straightdope.com/t/shredded-pork-barbecue/368975/43 "2006-08-17T22:33:42Z")
[QUOTE=ZipperJJ] The key to REALLY enjoying the meat is some good mustard-based sauce, like [Maurice’s](http://www.mauricesbbq.com/onlinestore/detail.cfm?ID=34202&storeid=1). You may also want to make sure your meat is on a bun with a pickle 🙂 [/QUOTE] Pickle?!!?! Sacrilege! Vinegar-based sauce, with cole slaw. ---
**Author:** ![The\_Swan](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_Swan](https://boards.straightdope.com/u/The_Swan)\ **Post date:** [August 18, 2006, 11:52am UTC](https://boards.straightdope.com/t/shredded-pork-barbecue/368975/44 "2006-08-18T11:52:41Z")
[QUOTE=pulykamell] I’m not trying to slam your method. I just know what works for me, and following the 5-step method caused me no problems whatsoever, and I came into it as a complete novice. So, I don’t think it’s “foolish” to suggest to a beginner to avoid thermometers at first. And, no, you don’t continually open the lid or door to check the meat. The first two hours you leave everything well alone. Towards the end of your cook time, you can check every so often. I’m sure plenty of pitmasters use thermometers. I’m sure their cooks are more consistent that those who don’t. But I still feel that learning by intuition first, and using thermometers later gives you more insight into the process than relying on measurement devices. It all depends on your personality and how you learn. I don’t have anything against thermometers, I just found it a much more useful skill to learn how to cook without relying on them. YMMV, espcially with BBQ, where arguments are part of the territory. 🙂 [/QUOTE] Oh, I don’t think you shoudl change your method at all. It works especially well when cooking a whole hog, where temps are extremely hard to measure without a half-dozen thermometers. Keep at it. [Previous page](https://boards.straightdope.com/t/shredded-pork-barbecue/368975.md?page=2)