First Pulled Pork W/QVIEW!!!

Discussion in 'Pork' started by bluebombersfan, Apr 10, 2011.

  1. Just wanted to ask how long most guys keep the smoke on for a pork shoulder for pulled pork?
     
  2. bmudd14474

    bmudd14474 Guest

    Until you foil it
     
  3. I've read that after 3-4 hours the meat doesn't really take anymore smoke, I'm realiticly new to this smoking thing so hopefully the guys whomhave been doing this for awhile will chime in.
     
  4. bearcarver

    bearcarver OTBS Member

    IMO, the meat takes smoke as long as you put it there, unless it is foiled.

    It is my understanding that the smoke ring stops developing at some point, but I can't confirm that, because I use a watt-burner.

    Bear
     
  5. I prefer butts for pulled pork, but have done shoulders several times. I don't even foil mine, just continue to smoke until they hit 210 degrees. I get the smoker going with lump and then hit it with some fruit wood for flavor. Then I add splits of wood to keep the temps up and more fruit wood till I'm done. You get a great bark if you don't foil, and my doggies love me for it.
     
  6. I am using the MES 30".  Should I use water in the pan for pulled pork?
     
  7. rdknb

    rdknb OTBS Member SMF Premier Member

    I do not foil for pp and smoke the whole time
     
  8. what temp do you pull it?
     
  9. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member


    X2


    I pull it at 200-205.
     
  10. tjohnson

    tjohnson Staff Member Moderator Insider OTBS Member SMF Premier Member

    I smoke all the way up to 165°, foil and stick in the oven to finish @ 300°-325°.  When it hits 210° or so, I wrap it in towels and into a cooler to "Rest" for a few hours.  The juice will be absorbed back into the meat.

    Also, I don't use water in the pan, but inject my meat.  Save the juices that fall into the drip pan and you can mix them back into your pulled pork

    Works for me!

    Todd
     
    Last edited: Apr 10, 2011
  11. That sounds pretty good, gives me some room for the ABT's!!!  It seems to be "stuck" at 149.  When you foil it do you add any juice to it? 
     
  12. tjohnson

    tjohnson Staff Member Moderator Insider OTBS Member SMF Premier Member

    Don't sweat it....You just hit a stall.  All of a sudden, it will start climbing again, but may take a little while.

    Take the juice from the drip pan and place it in the freezer.  Scrape off the hardened fat and the rest is flavorful juice to add back into your meat, after it's pulled.

    Todd
     
  13. [​IMG]

    Trimmed pork shoulder.  I was trying a smaller one for my first.  It was only 4lbs when it was trimmed.

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    A little yellow mustard and some of Jeff's rub!!!

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    Wrapped up and ready for an overnight nap in the fridge.

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    Wrapped at 165 and tossed in the oven to bring it to 205.  I think it is looking pretty good, nice bark on it.  I hope it pulls well!!!!!

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    I uncased some homemade chicken breakfast sausage and mixed with sharp cheddar cheese and wrapped in bacon!  The red ones are for the wife she doesn't like the heat.  I will post some pics of everything when it is done!!! 
     
  14. looks good
     
  15. bearcarver

    bearcarver OTBS Member

    My method,

    No water in pan---foil at about 165˚---- 6 ounces of Apple juice mixed with 2 ounces of BBQ sauce---heated close to boil, and add to foil. Pull at 205˚ to 210˚.

    Bear
     
  16. realtorterry

    realtorterry OTBS Member SMF Premier Member

    I'll wait here for my Sammie
     
  17. [​IMG]

    What a big hit these were!!! 

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    the pork turned out GREAT!!!!!  I am for sure hooked and so is the rest of the family.  Thanks for all the tips guys!!!!!!!!!
     
  18. bearcarver

    bearcarver OTBS Member

    Good looking stuff there, BBfan!!!  [​IMG]

    Bear
     
  19. Thanks!!  I was blown away by the pulled pork.  It was outstanding!!!  [​IMG]
     
     

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