Pulled Pork Without Foil for the First Time.

Discussion in 'Pork' started by disco, Feb 28, 2014.

  1. raastros2

    raastros2 Smoking Fanatic OTBS Member

    haha thats right
     
  2. Very nice, Disco!
    Great video!


    ~Martin
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Martin. I do love pulled pork.

    Disco
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice job my friend, and the reply should be......... More research is definitely needed.....LOL
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah, that is my problem, not enough pulled pork made. I think you may be right.

    Disco
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Any excuse is a good one when you get to fire the smoker up!
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Disco, my compliments to the chef! You did a great job posting your pictorial and the video was great-good steady camera control-I'm turned off by those videos that look like they are being shot during an earthquake-the camera swinging every which way.

    It's been a long time since I've foiled a butt and everyone has their own preferences.

    [​IMG][​IMG]
     
  8. smokefever

    smokefever Smoking Fanatic

    Nothing like perfectly cooked Shoulder!  Awesome job Disco  [​IMG]
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Very nice job on your shoulder and your video! I with the no foil crowd but I also agree with doing it the way you like it. Once again nice job!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I like your style! I think smoking is a great avocation for an old guy like me, low and slow.
    Thanks Dutch. I will pass the kudos on the cameraman (woman?), She Who Must Be Obeyed. She thinks I am nuts to smoke (too much work), spend time on these forums (all you do is talk about and look at food) and shoot the videos (can't you just eat it). However, she is kind enough to help me even though she thinks I'm nuts.

    Disco
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Todd. The texture of the pork was so good, I can see why people wouldn't foil. I think the problem is I love food. I love all kinds of food. So, when I tend to love the differences and have always had a problem making up my mind. 
    Thanks, Smoke. Home smoking has ruined me for restaurant pulled pork.

    Disco
     
  12. billyj571

    billyj571 Smoking Fanatic

    Thanks for sharing enjoyed you vedio.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Kind of you to say, Billy. I do have fun making them.

    Disco
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Disco,

    I am pretty new to smoking and have made about 6 or 7 butts for pulled pork. I only did a picnic once and that was my first pork smoke. Just curious...Do you think there is a significant taste difference? I can't remember since I've done mostly butts.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't think there is a significant taste difference. There is a difference in fat ratio but both have lots of fat and collagen and you pull out any large chunks of fat so I go with whichever I can get cheaper.

    Disco
     
  16. flash

    flash Smoking Guru OTBS Member

    >>10 hours later, the internal temperature was 205 F. I foiled the pork wrapped it in towels and put it in an ice chest for an hour.<<

    So 15 hours total?  I know my wife would shoot me if I commandeered her oven for 10 hours. [​IMG]  
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Yes to the 15 hours. I rule my house and will use my oven for as long as I want. As long as She Who Must Be Obeyed says I can,

    [​IMG]
     
  18. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Great Q-view and video!! I'm with you on the texture of the bark, I tend to like the foiled result better. The meat can get a little soft though. I think on my next attempt, which will have to wait a while, I'm gonna try using parchment paper instead of foil. It should let enough moisture pass through to avoid mushy meat, but hold enough to avoid what I call the "Meteorite Effect".
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, MDboatbum. The paper idea sounds interesting. Tell me how it works.

    Disco
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Well done disco. Can believe I missed this when it was first posted.  Work keeps getting in the way. Also happy you're taking your heart medicine "Cabernet" to cut the cholesterol of the butt. Smart idea. 

    Brian
     

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