New Smoker - Pulled Pork Help

Discussion in 'Meat Selection and Processing' started by myagentcam, Jan 6, 2016.

  1. myagentcam

    myagentcam Newbie

    Hi all. Brand new smoker here. I just got a propane smoker and did a brisket as week. This weekend I'm looking to do pulled pork. Can you all tell me what temp I should stay in for IT and chamber temp? What wood do you recommend? I have mesquite and hickory only right now.

    Any other tips or tricks would be wonderful. Thank you so much in advance.
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  Hickory is great with pork, I would smoke it at 250-275 with your propane smoker.  I would shoot for an IT of 205 and rest for at least an hour.  If your gonna wrap, wrap it in foil with some liquid like apple juice at 170ish.  I've become a fan of not wrapping.  It creates some amazing bark.  Good luck!

    Mike
     
  3. myagentcam

    myagentcam Newbie

    Thanks Mike. Another question hopefully you or someone else can answer for me....

    I just got a new digital thermometer with 2 probes. One I will put in the Boston butt, the other I want to use for the chamber temp. How's the best way to gauge that? Do you just rest the probe on the shelf that the meat is on? Is there a way to attach it to the smoker so that it "floats" in the air?

    Any insight to thus woukd be much appreciated. I'm concerned that if I rest it on a shelf, the shelf will be hotter than the actual chamber. Please advise.

    Thank you so much!
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Stick it through a small potato and place the potato on the grill next to the meat.  It will give the true temp at grill level.  

    Mike
     
  5. travisty

    travisty Smoking Fanatic SMF Premier Member

    Mike! I love the potato idea!!! seriously never thought of that, ive had the darndest time getting the darn probe settled somewhere.

    I also agree with mikes method exactly, I don't wrap my pulled pork either cause I love a good bark to add texture to the mix. The only time ill ever wrap is if I decide to abandon the smoker after a long haul and stick it into the oven inside. 205 IT and I do 250 in the smoker but bump up to 275 if it stalls too long, or if the cook has gone on for longer than 9 hours or so.
     
  6. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. Mike has you spot on. While not adding anything to the bark, wrapping will accelerate you through the stall and also allow for the juice addition. The juice will add some flavor and the acidity will help with tenderness. That's the ONLY thing that I can add to Mikes advice.

    As for the grate probe, there is a clip available on amazon that will hold your probe about 1" above the grate and this is perfect. Until you get one of these, use a small potato and insert the probe all the way through. A small block of wood will work also, but you can't eat the wood when you're through.

    Good luck and good smokin', Joe :grilling_smilie:
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I learned the potato idea from this forum.  Y'all are the best!

    Mike
     
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Good advise Joe!  [​IMG]
     
  9. myagentcam

    myagentcam Newbie

    Thanks all and great stuff. I'll go with the no wrap. I did put rub on it this afternoon and I jetted apple juice into it. It's sitting in the fridge waiting to get on the smoker early in the morning. I also don't want to wrap it because I'm doing baked beans, and plan to have the drippings go in to the beans. So stoked!
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Sounds like a plan!  keep us posted!

    [​IMG]
     
  11. big dawg nc

    big dawg nc Newbie

    Getting to the party late, but, I usually let mine sit out on the counter for an hour or so before hitting the smoker.

    Love the idea about the beans.  They are gonna be tasty ! !

    You may want to try some fruit woods.  I usually combine hickory & apple when doing pork.

    As far as final IT, once I take it to about 200º, it's all feel to me after that.  Once it's tender, I wrap it and stick it in a cooler to rest for at least another hour.

    BD
     

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