Pulled pork in an electric smoker

[Lazarus52980]

Good day pork forum! :)

I was recently gifted a Cookshack CM009 and I am in the process of learning before I try my hand at smoking. My intention is to start with a pork shoulder/pork butt and work on that until I have it down before trying anything else. I have read up on this, but I wanted some validation before I actually attempt this, so please review my "plan".

Step one: Purchase.
I have heard I need to purchase a pork shoulder, but also that I need a pork butt. They seem like the same thing, but I'm not fully sure.

Step two: prep
The night before, I know I need to cover the pork with yellow mustard, and then a spice rub of some sort (I need help here with ingredients please). I then wrap the whole thing in plastic wrap and refridgerate it for 12-24 hours

Step three: Holding
At this point I think I need to put the meat on teh counter to warm up closer to room temperature for 1-2 hours.

Step four: Smoker prep
From what I understand, for pork shoulder/butt I will need about 2 oz of wood (seems to be a huge debate about what type of wood to use, my current plan is to use cherry, since that is what I have). I will heat the smoker up to 225 and using my wireless probe thermometer I verifiy that the smoker is up to temp before putting the meat into the smoker

Step five: Wait...
Now I wait for an indeterminent amount of time until the internal temp of the meat gets to 199 degrees. (10-15 hours or so). I then pull the meat out and put it on the counter for 1/2 an hour.

Step six: pull
Now I use 2 forks and pull the meat apart, being sure to remove any unwanted pieces. I am then to pour a "finishing sauce" over the pulled meat, and serve. (possible BBQ sauce, cole slaw, and other things happen here).

Do I have the steps correct? And if so... could anyone help me with a recipie for the dry rub please??

Any advice and help is greatly appreciated.

[Richtee]

In lieu of you using a commercial rub, here's one I think is pretty solid... Also, I will send you a free sample of the Mad Hunky rub for your name and address in a private message :{)

http://www.smoked-meat.com/forum/showthread.php?t=359

[barkonbutts]

So see below in BOLD

Good day pork forum! :)

I was recently gifted a Cookshack CM009 and I am in the process of learning before I try my hand at smoking. My intention is to start with a pork shoulder/pork butt and work on that until I have it down before trying anything else. I have read up on this, but I wanted some validation before I actually attempt this, so please review my "plan".

Step one: Purchase.
I have heard I need to purchase a pork shoulder, but also that I need a pork butt. They seem like the same thing, but I'm not fully sure.

Pork butt, shoulder, boston butt, boston roast... same thing... an actual pork butt is the ham... I am sure you will now you are not getting that!

Step two: prep
The night before, I know I need to cover the pork with yellow mustard, and then a spice rub of some sort (I need help here with ingredients please). I then wrap the whole thing in plastic wrap and refridgerate it for 12-24 hours

Do a search for pork rubs and you will find a bunch... I suggest mad Hunky General Purpose added with Brown Sugar in about a 70/30 ratio rub to sugar. If you do not have time to order then do a search...

Step three: Holding
At this point I think I need to put the meat on teh counter to warm up closer to room temperature for 1-2 hours.

Step four: Smoker prep
From what I understand, for pork shoulder/butt I will need about 2 oz of wood (seems to be a huge debate about what type of wood to use, my current plan is to use cherry, since that is what I have). I will heat the smoker up to 225 and using my wireless probe thermometer I verifiy that the smoker is up to temp before putting the meat into the smoker

Step five: Wait...
Now I wait for an indeterminent amount of time until the internal temp of the meat gets to 199 degrees. (10-15 hours or so). I then pull the meat out and put it on the counter for 1/2 an hour.

Step six: pull
Now I use 2 forks and pull the meat apart, being sure to remove any unwanted pieces. I am then to pour a "finishing sauce" over the pulled meat, and serve. (possible BBQ sauce, cole slaw, and other things happen here).

I never sauce the meat... only add back defatted juices to meat. Let your guest sauce the meat as they wish!! If you need sauce recipes let us know.


Do I have the steps correct? And if so... could anyone help me with a recipie for the dry rub please??

Any advice and help is greatly appreciated.

[barkonbutts]

Here are some sauces that you could use. I have posted these before but can not find them so here they are again.. you can always cut the red pepper if you do not like spicy things.....

I put each sauce in a squirt bottle to allow the diner to select and squirt on sammichs and pulled pork plates. It's NEVER put on the pulled pork before serving.


West Carolina Vinegar Sauce:
2 c. cider vinegar
1/2 c plus 2 tbsp ketchup
1/4 c firm packed brown sugar
5 tsp salt
4 tsp hot red pepper flakes
1 tsp ground black pepper
1 tsp ground white pepper
- Combine all ingredients and whisk together. Use immediately or refrigerate overnight for more developed taste

East Carolina Vinegar Sauce:
1 c cider vinegar
1 c white vinegar
1 tbsp brown sugar
1 tbsp cayenne
1 tbsp tabasco sauce
1 tsp salt
1 tsp black pepper
- Combine all ingredients and whisk together. User immediately or refrigerate overnight for more developed taste

Alabama White Sauce
1 c mayonnaise
3/4 c white vinegar
1 tbsp lemon juice
1 tbsp fresh ground black pepper
1 tsp sugar
1 tsp prepared horseradish
1 tsp salt
- Combine all ingredients and whisk together. User immediately or refrigerate overnight for more developed taste

[Mark R]

You can find a lot of answers here,
http://www.smoked-meat.com/forum/forumdisplay.php?f=8

By the way, that's a damn nice gift!

[Richtee]

Another finish sauce. Only add to what you aerve... it will turn leftovers mushy...

SoflaQer's famous Pork finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
(If you have Mad Hunky GP rub, works well here)
1 Teaspoon Coarse Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

Only one I've ever tried, and only add it to what I'm serving.

[crusty ol salt]

Step three: Holding
At this point I think I need to put the meat on teh counter to warm up closer to room temperature for 1-2 hours.

Any advice and help is greatly appreciated.

From the fridge (approx 40*F) to 140*F internal temperature of the meat you only have 4 hours of safe time. If you do not achieve 140*F in this 4 hour window you can grow some really bad and unwanted microbes and other nasty stuff. Not only is it unwanted and nasty it could make you sick.

Please do not stop at the counter other than to unwrap the meat and do any final preps. Go straight to the preheated smoker.

Another tip, I wait until the 4 hour mark to insert my temp probe.

Another finish sauce. Only add to what you aerve... it will turn leftovers mushy...

SoflaQer's famous Pork finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
(If you have Mad Hunky GP rub, works well here)
1 Teaspoon Coarse Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

Only one I've ever tried, and only add it to what I'm serving.

Its the only one that i use too

[Lazarus52980]

Another tip, I wait until the 4 hour mark to insert my temp probe.

Why?

[Doug S.]

to make sure your past the 140 mark, so as not to push unwanted stuff into the meat I do the same and sometimes go 5 hrs

[crusty ol salt]

to make sure your past the 140 mark, so as not to push unwanted stuff into the meat I do the same and sometimes go 5 hrs

Thats my answer too

Here is a thread from a couple of years ago on the topic
http://www.smoked-meat.com/forum/sho...erature+probes

[gmotoman]

Make sure your wearing pants. Trust me.

[crusty ol salt]

Make sure your wearing pants. Trust me.

there was a day when i was wearing flip-flops that left a scar

[Lazarus52980]

Make sure your wearing pants. Trust me.

Um.. what? Are you saying not to wear shorts because you can burn yourself?

(or maybe you are saying just don't walk outside to the smoker without pants on... that seems like good advice...)

[gmotoman]

Um.. what? Are you saying not to wear shorts because you can burn yourself?

(or maybe you are saying just don't walk outside to the smoker without pants on... that seems like good advice...)

All I know is neighbors can be buttholes, and I'll leave it at that.

[Doug S.]

All I know is neighbors can be buttholes, and I'll leave it at that.

LOL