I cook the pork to 165 F for food safety and to melt the collagen, and both of those are necessary and need the heat. The intention is not to dry the proteins: Generally as soon as the collagen is melted, the pork is done and plenty moist --
succulent.
Never heard of a "circulator".
I have no smoker or cooking source that generates smoke from wood products.
I have no interest in entering BBQ competitions -- Myhrvold already did that and wrote lots of documentation on what he did in cooking.
My main goal in cooking is just food good on some balance of nutrition, flavor, preparation time, and cost. In that, for my time, etc., a pork shoulder on a rack in a covered granite roaster in a good electric oven in a good kitchen stove is a good option.
Sure, elements of flavor include salt, pepper, vinegar, lemon juice, smoke, caramelization, Maillard browning, umami, often carried by fats, etc.
But to simplify things to save me time, my working hypothesis is that, if in the end I want good flavors from smoke, sugar, lemon, vinegar, apple juice, tomato, brown sugar, molasses, capsaicin, etc., then I will add those just before eating. For Malliard browning, sugar caramelization, the coveted burned crisps, those are only for the external surface and, thus, just a small part of the total volume which to me means that, due to the time and effort required to get them, I can do without them.
If I want something better than the BBQ I've been getting, then I will turn to other directions from America, France, Italy, Austria, etc.
E.g., one path to a good sauce is some good beef stock (or just a can of Campbell's Beef Consomme), heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper, with some Mailliard browning from deglazing a pan fried steak with the beef stock.
Astounding things can be done with good Kirschwasser, heavy cream, cherries, and chocolate!
American cherry pie with a lard crust is tough to beat. Similarly for apple.
My family recipe for Thanksgiving turkey with stuffing in the turkey is terrific: The recipe was intended to make lean, wild turkeys moist; on current grocery store domesticated turkeys the recipe is magnificent overkill!
I like BBQ pork, but the notes I gave here are about a far as I care to go with the subject.
Never heard of a "circulator".
I have no smoker or cooking source that generates smoke from wood products.
I have no interest in entering BBQ competitions -- Myhrvold already did that and wrote lots of documentation on what he did in cooking.
My main goal in cooking is just food good on some balance of nutrition, flavor, preparation time, and cost. In that, for my time, etc., a pork shoulder on a rack in a covered granite roaster in a good electric oven in a good kitchen stove is a good option.
Sure, elements of flavor include salt, pepper, vinegar, lemon juice, smoke, caramelization, Maillard browning, umami, often carried by fats, etc.
But to simplify things to save me time, my working hypothesis is that, if in the end I want good flavors from smoke, sugar, lemon, vinegar, apple juice, tomato, brown sugar, molasses, capsaicin, etc., then I will add those just before eating. For Malliard browning, sugar caramelization, the coveted burned crisps, those are only for the external surface and, thus, just a small part of the total volume which to me means that, due to the time and effort required to get them, I can do without them.
If I want something better than the BBQ I've been getting, then I will turn to other directions from America, France, Italy, Austria, etc.
E.g., one path to a good sauce is some good beef stock (or just a can of Campbell's Beef Consomme), heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper, with some Mailliard browning from deglazing a pan fried steak with the beef stock.
Astounding things can be done with good Kirschwasser, heavy cream, cherries, and chocolate!
American cherry pie with a lard crust is tough to beat. Similarly for apple.
My family recipe for Thanksgiving turkey with stuffing in the turkey is terrific: The recipe was intended to make lean, wild turkeys moist; on current grocery store domesticated turkeys the recipe is magnificent overkill!
I like BBQ pork, but the notes I gave here are about a far as I care to go with the subject.