Our second Pulled Pork Ever Q view

Discussion in 'Pork' started by treegje, May 11, 2010.

  1. treegje

    treegje Master of the Pit

    After Our first ever seen, smelled and eaten pulled pork

    http://smokingmeatforums.com/forums/...ad.php?t=91214

    A continuation could not can stay away

    I went to the butcher with my picture in my hand
    And ordered 3 pieces, total weight 13 pounds
    yesterday I could bring them home



    I got them rubbed, back in the refrigerator for 13 hours
    I rubbed him with my universal rub



    This morning at 6:30 they went into the smoker
    Smoked with hicory



    I have done an experiment
    Two of them I wrap in alu foil at 169 F, and the other not

    And a half hours in the smoke



    Two hours in the smoke



    Three hours in the smoke



    Spraying with a mixture of 3 to 1 apple juice and whiskey

    Four hours in the smoke



    Five hours in the smoke



    Six hours in the smoke



    Eight hours in the smoke



    Ten hours in the smoke, 169 F time to foil



    Twelve and a half hours in the smoke, time to put it in a cooler



    The not foild piece just before the foil and cooler




    This is one of the two foild ones





    This is the meat of not foild one



    The foild ones were easier to pul
    were both good taste,the not foild one had more crust.
    I've enjoyed it back

    Thanks to watch
     
  2. lu1847

    lu1847 Smoking Fanatic

    looks like you did a fine job. Which one did you prefer- foiled or non foiled?
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I see that you like the butt for pulled pork. Now I didn't know that you couldn't get them there in Belgium. But they looked really good and I personally like my butts foiled.
     
  4. rc1991

    rc1991 Smoke Blower

    Very nice! I really like the different time point you photographed - pretty cool to see the progression!
     
  5. great info and pics!!
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking smoke! I still foil mine, just because (hopefully) it holds more juice.
     
  7. outlaw44

    outlaw44 Fire Starter

    Very informational! That was a good experiment! Sounds like you proved that the foil method keeps more juice in the meat. I've only smoked one butt, but I will definitely try the foil next time.
     
  8. treegje

    treegje Master of the Pit

    Good morning boys and girls

    The non foild one had slightly more flavor, my opinion
    But the other family members could taste no difference
    We all love more of the structure of the foild ones
    And they are a little better to pull

    In the future I will continue to foil them

    I know tastes is differences for everyone
    But this is the only Pulled pork that we've ever eaten

    Greetings Geert
     
  9. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thank you for comparing foiled vs. not foiled. You get [​IMG]for that!
     
  10. awesome post. like the hour by hour pics. [​IMG]
     
  11. arnie

    arnie Smoking Fanatic

    I am sooo jealous!
    I can’t wait till the doc lifts the pork restriction. [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Geert,
    Great meat, great Qview, and great comparison testing job-------->>[​IMG]


    Awesome lookin' meat,
    Bearcarver
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    thats alot of meat my friend! you must be one happy meat eater right now
     
  14. caveman

    caveman Master of the Pit SMF Premier Member

    Job well done Geert. [​IMG]
     
  15. john3198

    john3198 Smoking Fanatic

    Nice job. Keep at it. They are great.
     
  16. fireangel

    fireangel Fire Starter

    Great looking meat! Wonderful photos!!
     
  17. ondagawood

    ondagawood Smoke Blower

    Thanks Geert, I have not done a "butt" (shoulder yet) but am looking forward to it. Great pics too !
     
  18. mkl

    mkl Newbie

    Looks great, thanks for the pictures.

    I'm wondering what type of wood you use or is available in Belgium?
     
  19. treegje

    treegje Master of the Pit

    I can get through Weber to Hickoy wood,because the trees do not grow here.

    Mesquite I can get through weber also , but I use it no more, to strong
    Mesquite grow here also not

    Otherwise I use a lot of oak and beech,These are native trees

    Geert
     
  20. peixegato

    peixegato Smoke Blower

    Great experiment! At what temperature did you transfer your pork to the cooler? Did the foiled ones reach that temp at the same time as the unfoiled ones? How long did you rest them in the cooler?

    I've always done unfoiled, but simmered the pulled pork in a finishing sauce. I may have to give foiling a try!
     

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