ECB pulled pork first attempt!! With q-view

[mrchuckierock]

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..

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• mrchuckierock
• May 10, 2013

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• mrchuckierock
• May 10, 2013

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!!

 

[kathrynn]

count me in for the smoke!  

Kat

 

[mrchuckierock]

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

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• mrchuckierock
• May 10, 2013

It's getting there can't wait to eat

 

[fwismoker]

Awesome, it looks like it's getting there!   I can almost smell it from here!

 

[mrchuckierock]

The moment of truth....

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• mrchuckierock
• May 10, 2013

After its been pulled....

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• mrchuckierock
• May 10, 2013

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

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• mrchuckierock
• May 10, 2013

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.

 

[seenred]

Looks great!  Nicely done!

If you thought it was a tad dry, take a look at one of the finishing sauce recipes for next time.  SoFlaQuer's is a favorite here:

http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

Thanks for sharing your Qview!

Red

 

[mrchuckierock]

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

 

[bdskelly]

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)