Announcement

Collapse
No announcement yet.

First crack at pulled pork

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • First crack at pulled pork

    Just threw some pork shoulder in the weber, used some melle honey infused mustard and a fiddes Payne tex mex rub..
    Don't expect it to be perfect as I rushed the rub n stuff a bit ( got rained off work and got the pork today) so it wasn't rested overnight or anything.
    Temp on the Maverick is sitting about 217 stable.
    It's only around 4 pound I'd say,
    Any tips?
    sigpic

    Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

  • #2
    Take your time, let it go. I bet it's done around 8 or 9 am if it's only 4 lbs... Post plenty of pics!
    Don

    Humphrey's Pint
    Weber Smokey Mountain 18.5"
    Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
    Blackstone Professional Series 36" Griddle
    Weber Spirit SP-310 Gas Grill
    Anova One Sous Vide
    AMPS
    Purple Thermapen
    Maverick ET-733
    DigIQ DX2
    Misfit #1674

    sigpic

    Comment


    • #3
      Rub is not something that takes time typically. An injection or a brine do but the rub is a surface thing for the most part.

      And rub is a noun...not a verb.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        Yea was just a bit concerned as was a last minute rushed decision,
        First time I've maintained low stable temps tho..... Fingers crossed
        sigpic

        Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

        Comment


        • #5
          Originally posted by dales133 View Post
          Yea was just a bit concerned as was a last minute rushed decision,
          First time I've maintained low stable temps tho..... Fingers crossed
          I was trying to say, take your time on the cook, let it go, and change your method next time based off lessons learned. I'm sure you'll do great. PP is hard to screw up! Can't wait to see pics!
          Don

          Humphrey's Pint
          Weber Smokey Mountain 18.5"
          Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
          Blackstone Professional Series 36" Griddle
          Weber Spirit SP-310 Gas Grill
          Anova One Sous Vide
          AMPS
          Purple Thermapen
          Maverick ET-733
          DigIQ DX2
          Misfit #1674

          sigpic

          Comment


          • #6
            I'll put some up later, what temp should I pull it off?
            sigpic

            Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

            Comment


            • #7
              Originally posted by dales133 View Post
              I'll put some up later, what temp should I pull it off?
              I foil mine at 165-170 and put it back on til 200. I then pull it off the smoker and wrap the foiled butt in a towel, throw it in a big cooler, and let it sit for 2 hours. Nice Juicy pulled pork will come of it.
              Don

              Humphrey's Pint
              Weber Smokey Mountain 18.5"
              Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
              Blackstone Professional Series 36" Griddle
              Weber Spirit SP-310 Gas Grill
              Anova One Sous Vide
              AMPS
              Purple Thermapen
              Maverick ET-733
              DigIQ DX2
              Misfit #1674

              sigpic

              Comment


              • #8
                Originally posted by tadowdaddy View Post
                I foil mine at 165-170 and put it back on til 200. I then pull it off the smoker and wrap the foiled butt in a towel, throw it in a big cooler, and let it sit for 2 hours. Nice Juicy pulled pork will come of it.
                X 2
                Glen
                Large Vertical & 3 UDS (Illini drum by Bubba before he went big-time)
                KCBS CBJ
                Blue Thermopen
                Profile:
                http://www.coltecconsulting.com

                Comment


                • #9
                  Originally posted by Richtee View Post
                  Rub is not something that takes time typically.
                  Agreed, lotta times I rub the meat and it rests only as long as it takes me to fire up the smoker so no biggie, especially with some pulled pork because all that good bark will get mixed in with the meat, though when doing shoulders I always trim off all the skin and most of the fat except some on the top for basting.
                  Don't know if you are wrapping in foil during cooking or not but if you do then wrap with foil at 165, will help collect some juices and speed through the stall a little more but not necessary, I always do but lotta folks don't bother.
                  As far as pulling you wanna let her go to 195-200 then pull and either wrap in foil or if already in foil just cover the hole the probe made in the foil, wrap in a towel and stick in a cooler, microwave or turned off oven for minimum of 1 hour before pulling or chopping.

                  Once your meat is pulled serve with a nice finishing sauce, some white buns and slaw and you will have the makings of a perfect pulled pork sammie

                  Any time I do PP I make SoFlaQuer's Finishing Sauce...

                  1 Cup Cider Vinegar
                  2 Tablespoons Brown Sugar
                  1 Teaspoon Tony Chachere's Cajun Seasoning
                  1 Teaspoon Course Black Pepper
                  1 Teaspoon Red Pepper Flakes

                  Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
                  There is a cure...http://phoenixtears.ca/

                  sigpic

                  Comment


                  • #10
                    Thanks for the input, much apreaciated .
                    Yea I removed the skin and left a little fat on it, might have to only rest it an hour after 200 as it will be getting late by then.
                    Temps behaving witch has been most of my issue in the past
                    sigpic

                    Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

                    Comment


                    • #11
                      Always best to try and keep the temps as steady as you can cause fluctuations can cause the meat to come out more dry or tough when compared to a steady smoke.
                      I'm sure it will still be tasty but the steadier the bettier...or something like that
                      There is a cure...http://phoenixtears.ca/

                      sigpic

                      Comment


                      • #12
                        Had a bit of a temp crash while I went down the road, I've opened the vent a tad to pick it back up, had a fire each IDE and ones not realy happening,
                        Meats at 131and Q temps back to 203 and rising
                        sigpic

                        Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

                        Comment


                        • #13
                          Not a super big deal if they drop and come back up, just the little things that you want to watch for as you perfect your smoke.
                          I've been guilty of falling asleep a few times and waking up to a cold fire, don't tell anyone

                          Moving along nicely at 131, the stall will probably come close to 150-160ish and could breeze right through it if you're lucky or it can last up to 2 hours but also nothing wrong with wrapping at 160 as opposed to 165 if you hit the stall and want to help push through it, just don't raise the temp of the smoker to push through
                          That's if you're using foil to wrap, some do some don't, no foil makes for a harder bark but then the bark will also soften as it rests in the cooler and I personally feel that wrapping in foil produces a moister end batch of pulled pork because the juices that come out will be in the bottom of the foil instead of the bottom of the smoker which is actually another good tip to mention...
                          Save the liquid gold!!!!!

                          When you take the pork out of the foil to begin shredding pour all of that beautiful and tasty liquid gold into a container and stick it in the fridge, once your pork is pulled skim as much of the separated fat off the juices as you can and add it back into the meat, give a nice mix (and I like to hit the meat with a few additional dashes of the rub I used) and chow down
                          There is a cure...http://phoenixtears.ca/

                          sigpic

                          Comment


                          • #14
                            Should I put in a foil pan now?
                            It didn't lose to much liquid in the early part I assume but I have a confession to make.... Is there a priest in the house? I forgot to put a water pan in for the first 2 hours or so
                            I'll take your advice and foil it at 160
                            I realy need to rush it along for dinner , it's been a good learning curve as I mostly roast and grill.
                            I've smoked ribs with caring results but now I got my Mav it's a bit more precise
                            sigpic

                            Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

                            Comment


                            • #15
                              G, d I've screwed it up "crying" I added a few more coals as it wasn't upto temp and had the vent open a bit more to encourage the old coals to get hotter and forgot while I was talking here, temp spiked to 320.
                              I'm guessing that's an epic fail ?
                              Meats at 147 and I'm 307 on the Q temp and fighting like hulk hogan in hot pants to rain it back in
                              sigpic

                              Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

                              Comment

                              Working...
                              X