ECB pulled pork first attempt!! With q-view

Discussion in 'Pork' started by mrchuckierock, May 10, 2013.

  1. As I write this I have a 3lb pork loin roast smoking in the ECB (low on time and cash so I had to make do with the cheaper cut). It's been about 2 hours and we're cooking beautifully. A couple temp scares but first, some q-view thus far..

    Will post the recipe for the rub I used a bit later on. I got the smoker up to 225 easily. But keeping it there was the challenge. I got this bad boy up to 500 degrees Fahrenheit before I realized it was time to take some coals out. Now she's sitting at a cool 250. Check back for some more updates!!
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    count me in for the smoke!  [​IMG]

  3. Ok so we've reached the 4 hour mark on our pork. IT is at around 168 and its starting to look great. I've been basting it in an apple juice-apple cider vinegar mixture (2:1) once an hour since it hit 145 deg IT. Here's a q-view of the progress

    It's getting there can't wait to eat
  4. fwismoker

    fwismoker Master of the Pit

    Awesome, it looks like it's getting there!   I can almost smell it from here!
  5. The moment of truth....

    After its been pulled....

    And the sandwich, topped in homemade coca cola BBQ sauce and summer slaw from Stop n Shop

    The pork was a little dry, but the flavor was incredible. Raving reviews from everyone who dug in. Overall my first smoking experience was a great success. I think next I'm gonna try some ribs.
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

  7. I might just have to try that finishing sauce. Thanks Red!
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Mr. Chuckie  I think you did well for the cut you were using.  And this Texan like the tortilla over the bun.  SeenRed's advice on the SoFla's finishing sauce is spot on. I wont pull without it now. ( Secret: I like it so much that I add apple cider and use it to mop my brisket now as well)  
    webowabo likes this.

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