Pulled pork ?

Discussion in 'Pork' started by chadjackson01, May 12, 2010.

  1. chadjackson01

    chadjackson01 Newbie

    I have a couple 8-9# buts maybe shoulders can't remember anyways about 17#'s worth. I want to do pulled pork for fishing opener. My dilema is I can't start the smoke until 6pm thursday then the meat has to be coolerd all day Friday in the truck while I am at work. Then take the drive to the cabin. It will be served on Saturday.

    I was wondering if I could smoke to lets say180ish then wrapped cooled then finnished on the grill to 205 come Saturday?
     
  2. Have you thought about cooking it till its finished and then Saturday warm them real slow in the grill or smoker? I think that would probably be your best option
     
  3. chadjackson01

    chadjackson01 Newbie

    I would like to do that but time is an issue. So my thinking was to cook to a point of foil let it cool then Ice up the cooler before heading to work. At 160-70 the meat is cooked so I am not woried for being safe I just hate to ruin all that meat?

    Looking for your thoughts
     
  4. very nice!!!!
     
  5. Does the location your heading to have electricity? Can you bring a crock pot or ask a buddy to and finish it slow in there? you can put it on low and fish while it finishes...
     
  6. chadjackson01

    chadjackson01 Newbie

    I was planning on just using this to keep warn while serving. I never gave thought to using it to fininsh the cook.

    Do you think seperating the cook this way will toughin the meat or affect the taste much?
     
  7. harryho

    harryho Smoke Blower

    If the ultimate goal is pulled pork........shredded........, then I think jrsmith80 said it right.

    Finish it off to 200 degs, then just heat it up on Saturday. You can even shred it before hand and place it in a pan, then heat it up at the cabin.
     
  8. Well im not sure... IMO Pulled pork is one of those smoked meals that still taste great on the re-heat... if your bringing a crock pot why not finish it all the way at home pull it & wrap it up and just use the crock pot to reheat it? this way your garunteed some good pulled pork...
     
  9. chadjackson01

    chadjackson01 Newbie

    I only have a MAX 12hr to cook at home, I am afraid this is not enough time to bring it to 200+..

    Problem I opened my mouth while work was slow now I am busy
     
  10. I hear ya... yeah cant risk it 12 hr will probably not be enough... transporting and finishing in the crock pot shouldnt be a problem... my bro does it often... he likes to dump a can of rootbeer in when he finishes it in the crock pot... it cooks down after a few hours and makes for a sweet n smokey pulled pork... mmmm
     
  11. Smoke to around 160-170, pull them off,chill in ice to 41, wrap in saran wrap or film then tin foil. When you get to camp put in oven at 200-225 and bring and bring to the temp you want. I have finished them in the oven at 360, but you need to remove the film and double wrap in foil.
     

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