Help for a Brit with Pulled Pork

Discussion in 'Charcoal Smokers' started by markuk, May 9, 2013.

  1. markuk

    markuk Smoking Fanatic

    Yes - very polite and great advise

    BTW here's my Ribs - I know our ones are a little tiddly but i was proud of them !

    Cooked for 3 hours slow in oven then basted with home made BBQ sauce - no complaints yet - plus a little fried chicken

    Not bad for a Brit [​IMG]

     
  2. markuk

    markuk Smoking Fanatic

    Indeed - thanks for all the help

    Here's my Ribs - slow cooked for 3 hours in foild in the oven with dry rub - then basted with home made BBQ sauce - no complaints yet - not bad for a brit eh [​IMG]

     
  3. Well, looks good enough to eat[​IMG].  The one suggestion I would make about trying to do pulled pork though , would be to see if you have enough space on your fire grate to partition it off with something so that you can put your fire on one side, and your butts on the other. I don't want to give an 'information overload' here, however there are many things that can be done to help enhance your Quing experience. I do totally agree with using a digital thermo to keep an eye on the meat during the cook though. If you use the search bar at the top of the screen you will find all kinds of information. It has also been my notice that if you still have trouble finding something after all that, then ask. Someone will usually remember where to find it and help you.

    By the way, those look like a can of beans just opened and poured into a bowl. After you get your meat right, look up some bean recipes here. They will really have folks asking you cook again!!![​IMG]
     
  4. markuk

    markuk Smoking Fanatic

    there were - added a little bbq sauce but will look it up !

    Sorry posted pic twice - can you delete posts ?
     
  5. markuk

    markuk Smoking Fanatic

    so you don't put the meat on the shelf above the coals where my Pizza is on a previous photo ? do you put it on the grate next to the coals then ?
     
  6. tbjoebbq ss

    tbjoebbq ss Fire Starter

    I would definitely cook the meat away from the coals or "indirect". I feel that this will allow you to better control the low/slow cook of the meat easier. When rendered fat hits the fire it will burn and add heat to your cook. You may also consider putting a pan under the meat to catch the drippings. It willl also serve to keep the bottom of your cooker and area below clean.
     
  7. markuk

    markuk Smoking Fanatic

    So that's above the coals then on the shelf on a little tray is best ???

    See pic of where you put coals - was using wood for pizza's - the other shot shows the location of the cooking area which is just above that where I guess you put the meat ?

    Also a lot of recipies suggest mustard on the outside - we authentic get Fench's Classic Yelloe over here - that okay ???


     
    Last edited: May 11, 2013
  8. tbjoebbq ss

    tbjoebbq ss Fire Starter

    I would build the fire on the right of the firebox and and put the meat on the left. Many put the meat in a pan, I don't because I like the bark that forms on the meat when you cook it. (Maximum bark).

    I just mentioned the pan because you will render fax and meat juice. It will fall through your fire area and collect below. Was not sure what your ash catching area looked like. That is where the juices are going to collect unless you catch them. You can always skim the fat off the collected juice and pour the remainder over your meat.

    I think the best thing to do now is just give it a go. Worse that can happen is that it does not turn out quite right. The. You have an excuse to try again. 😈
     
  9. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Mark. One other thing. I would do the first few cooks with charcoal. Much easier to deal with while you learn the meat cooking process. Just remember the you can also cook the meat using a wood fire. I have an offset and a weber kettle grill and have used both to cook using only wood.
     
  10. markuk

    markuk Smoking Fanatic

    Will do - the wood was for pizzas - got loads of free charcoal last night so no probs there - thanks again
     
  11. smoke slinger

    smoke slinger Smoking Fanatic

    I leave mine in the smoker til about 195* and then I pull it out and double wrap in foil and in the cooler wrapped in a towel until I'm ready to pull it apart. Falls right apart every time. I also inject my pork and it gives it a little extra flavor. No complaints so far....lol..... and yes this is a great forum to get help, recipes and great ideas. I hope you enjoy this forum as much as I do.
     
  12. markuk

    markuk Smoking Fanatic

    BTW - this is my "rub" ingredients from 2 Biker Cooks from the UK Called the "Hairy Bikers" [​IMG]

    50g soft dark brown sugar
    4 tbsp smoked hot paprika
    3 tbsp flaked sea salt
    1 tbsp cayenne pepper
    1 tbsp ground cumin
    1 tbsp ground black pepper
    1 tbsp dry mustard powder
    2 tsp dried thyme
     
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  14. markuk

    markuk Smoking Fanatic

    So that's above the coals then on the shelf on a little tray is best ???

    See pic of where you put coals - was using wood for pizza's - the other shot shows the location of the cooking area which is just above that where I guess you put the meat ? What TBJOEBBQ is saying is build your fire on your fire grate, but off to one side. Then you place your meat on the same grate that the pizza stone is sitting on but on the other side of the chamber so that it is not directly over the fire. You can then place a pan of some kind under the meat so that when the juices and fat cooks out, it won't fall into your ash pan and be hard to clean. You can then also use those juices to add back to the meat, or if you cook beef roast make an au jus sauce.

    Also a lot of recipies suggest mustard on the outside - we authentic get Fench's Classic Yelloe over here - that okay ?? That is fine. The mustard is only to help hold the rub in place. You shouldn't taste the mustard after it is cooked. Some claim it helps enhance the bark, never tried it myself.

    Ahh gotcha now - will get the smoker out tomorrow and set it up how I think it should be and post a photo !

    Thanks again to everyone - it's so helpful for a dumb Brit who was blown away by Southern BarBeeeQ !  We visited Atlanta , Nashville ( had pulled pork here http://jacksbarbque.com/) , Memphis ( had Ribs in BB Kings - mine are better !) then over to Huntsville and home from Atlanta

    Bye for now
     
  15. markuk

    markuk Smoking Fanatic

    That's great thanks - really helpful for a dumb Brit who was blown away by Southern Barbeeq [​IMG]

    We visited Atlanta, Nashville ( had pulled Pork here http://jacksbarbque.com/) then to Memphis ( had Ribs at BBKIngs - mine are better !) then Huntsville and home from Atlanta

    Will set up Smoker at post pic showing where i think everything should go

    Thanks again

    Mark
     
  16. Just glad to be able to help. I am rather new to a lot of this myself. I have done a few things over the years with pretty good success, however after Joining this forum I have really taken it to the next level. If you can get some expanded metal or grating of some kind to partition the fire area then you can use the Minion method of placing in a layer of unlit coals and wood chunks mixed up and place lit coals on top of that for longer smokes, after you get comfortable enough to try.
     
  17. tbjoebbq ss

    tbjoebbq ss Fire Starter

    BHawkins thanks for clearing up what I was trying to say!!

    Best of luck on your cook Mark!!
     
  18. markuk

    markuk Smoking Fanatic

    See pic of set up - So here's the plan - want to eat around 6 so fire up smoker around 8 in the morning get temp to around 200/225 F - put the rubbed pork (24 hours before ) straight on the rack uncovered where the beer is ( gives scale of smoker !! ) above the heat which is where the coals are on the left and a drip dray under where the beer is - shut doors and smoke for 2 hours or so maintining around 210 F - then take it out put on tray and wrap in foil put in oven for 4/5 hours at similer temp - check internal Temp ( just confirm reading please )  Then rest a while .


    Pull and serve in buns coleslaw and my home made bbq sauce

    Does that sound okay :)
     
  19.   Mark, your plan sounds okay as far as function goes, but I would smoke much longer than 2 hours myself unless you have problems controlling heat or smoke or such. I like a really smokey flavor, you may not, but 2 hours won't give it enough for me.

     Once you foil the meat it won't matter whether it's in a smoker or an oven because the smoke can't get to it. Add a few ounces of liquid inside the foil so that the meat braises to make it pull-apart tender. Just about anything will do from apple juice to water or beer.

    I cook mine to 195F. Every time I cook beyond that the meat seems mushy to me. Once again just my preference. You will find what you like by trial and error, but the mistakes are usually pretty tasty, if not perfect.

     Good luck.

    Chuck
     
  20. markuk

    markuk Smoking Fanatic

    Okay thanks - will see how the temp goes if I can keep it steady will smoke longer !
     

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