EliteRetard
Diamond Member
- Mar 6, 2006
- 6,490
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Future pulled Pork in the process, Nom nom nom
*snip*
:thumbsup::thumbsup:
You're doing it wrong.
Well maybe, guess it depends on your cooking device.
It's normally best to only cover 50-60% of the meat, and rotate every hour or so. This allows parts of the meat to reach a higher temp (water limits it to ~200f) and thus melt away. This is what adds flavor and causes the meat to fall apart. If your cooking device cant get over 200f above the water line anyway though, then I guess it don't matter. Just boil it and scoop out the solid fat/froth.
Also your broth looks a bit light, you didn't add any water did you?
