1st attempt at pulled pork with new AMNPS & MES

Discussion in 'Pork' started by smoking b, Dec 16, 2012.

  1. Thanks SQWIB!
     
  2. IT is at 196 now. I will grab another pic when I pull it to wrap. Smells great!
     
  3. roadkill cafe

    roadkill cafe Smoking Fanatic

    13 hours...not too bad for such a large hunk-o'-meat. I know someone that's gonna be eatin' good today. Question is....will you ever let that smoker cool down other than for cheese??? I think not...but then again, I probably wouldn't either given the ability. Smoke on my friend...smoke on.
     
  4. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    This is a good thread for the pellets.

    Pork Rind Pellets

    I dry mine in the oven at the lowest setting. They will get very hard and almost look like plastic. when you go to fry them if you have a way to keep them held under the oil, it will work out better when frying. They will expand almost 5X their starting size. So do small batches, they cook fast. I throw some seasoning on them when they come out of the oil. Pretty much up to you on that, I use premade cajun spice mixes..
     
  5. Ok just pulled it off. IT was 201* smoker temp was 229*  I wrapped it in 2 layers of foil & 2 towels. I then put a blanket in a cooler & put the bundle on top of it. I put another blanket on top of everything & closed the cooler. Here's what it looked like 3.7694251 seconds before I pulled out the probe & snatched it out of the smoker.


    I will let it rest at least an hour & 15 minutes then pull it. Can't wait! Gonna get some nuts ready to smoke while I'm waiting [​IMG]
     
    newsmokeguy likes this.
  6. fagesbp

    fagesbp Smoking Fanatic

    Looks awesome. So much inspiration going on here [​IMG]
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice
     
  8. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Great job!!!!

    What is next?
     
  9. Thanks!
    Thank you!
    Thanks! I'm getting some nuts ready right now & probably a top of round later on [​IMG]
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yummm!!!! Looks Great!
     
  11. Ok nuts are coming along nicely & I got to pull the pork & eat some.


    Here it is after taking it out from between the 2 blankets & unwrapping it from the 2 towels.


    After pulling. It pulled really easy...


    A closeup of the goodness. This stuff is awesome! I already ate 3 sammiches & a big handful  [​IMG]

    Soon be time to smoke the top round [​IMG]
     
    deansomers likes this.
  12. fagesbp

    fagesbp Smoking Fanatic

    [​IMG]  Lovely meat. Looks like you definitely know what you're doing!
     
  13. Thank you! I must give all credit to the great members of this forum though - without the knowledge they shared I never coulda done this so well - Thanks everyone! Now on to the top round  [​IMG]
     
  14. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    My wife would think I lost it if I tried to do the marathon smoke you have done. I am a bit jealous.........


    Great looking pork.....
     
  15. Thanks - & I'm really enjoying the experience [​IMG]
     
  16. Looks absolutely great.... If you have not tried Chef Jimmy J's finishing sauce (if you like stuuf like that) you are doing yourself an injustice! I did 30lbs of pork butts for a Christmas party and they couldn't stop eating and they were even putting it directly on after the meat was already tossed in it......

    Smoke it if you got it !!!!!!

    Tony
     
  17. Thank you!
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Now I'm having a hard time trying to decide what to do, pork butt, or top round roast... Guess I'll have to do both!!!
     
  19. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    That looks absolutely wonderful. The color was spot on IMO.
     
  20. Go for it - you won't regret it! I just picked up a pork butt but I am gonna try out some buckboard bacon with it. I would have gotten another picnic for pulled pork but they didn't have any left. The top round turned out great with the simple SPOG rub.
    Thanks Mike! The flavor was perfect - well worth the wait [​IMG]
     

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