First Try at Pulled Pork

Discussion in 'Pork' started by hibobm, Aug 25, 2011.

  1. oakporker

    oakporker Newbie

    Thanks, Larry. I'll post pics. Hopefully it will be good!
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Err on the safe side and figure 2 hours per pound....I used to figure 1.5 and found myself always pressed for time as I like to eat at 6. If you hit a stall that way you will be ok. If done sooner you can always foil, wrap in a towel and hold in a cooler or something. Like yesterday, I did a slab of ribs and put them in at 11 wanting to eat at 6 and they were just right. I usually do the 3-2-1 or straight 6 for a change but the slab was meaty and that extra hour made a difference. Just my opinion, of course, but if this is your first smoke with a chunk of meat allow yourself extra time. Oh, and 225 is a good target temp but be prepared for a little plus or minus there depending on your unit.
  3. hibobm

    hibobm Smoke Blower

    [​IMG]6 Hours
  4. hibobm

    hibobm Smoke Blower

    [​IMG]7 Hours
  5. larrym

    larrym Meat Mopper

    :)  Just imagining what the tenderness of the pork is underneath that crust.....All those juices just sealed up inside.  I am fricking hungry now :)  For a test, seeing the edges of the meat below the crust in that pic,, looks like a winner to me :) 
  6. hibobm

    hibobm Smoke Blower

    [​IMG]6 Hours
  7. larrym

    larrym Meat Mopper

    As a side note,, just a little trick my dad passed on to me.  The crusty part.... if you put a nice sweet bbq sauce on it,, it will moisten it up and can taste better then candy and pull back some of the skin texture, just let it sit there smothered for about 10 mins.  Just a thought for next go around,, all depends on what you like.
  8. hibobm

    hibobm Smoke Blower

    The last pic is a redu sorry.  

    Using the 1.5 hours per pound plus an 1 hour I thought it would take 8 hours.  I am still at 172 degrees in 7 1/2 and hoping to make it to 190.  Plus I cannot keep the darn thing under 290 for the last hour.  Hopefully that will not kill it.  I too am getting darn hungry.  Luckily friends and beer have helped distract me from wanting to pull it off too soon.
  9. terry colwell

    terry colwell Smoking Fanatic

    [​IMG] Soup Yet ?? lol...Looks Great I like the little chickens also..makes me want some
  10. hibobm

    hibobm Smoke Blower

    [​IMG]8 Hours in
  11. hibobm

    hibobm Smoke Blower

    I have not gone up a degree in an hour.  I have heard that that happened.  So I'll wait and see what happens.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Just ride it out.

    It's done when it's done.
  13. hibobm

    hibobm Smoke Blower

    At 9 hours I took the temp with a different Thermometer and it said 190 exactly.  So I took it off and it is resting.  Unfortunately the pic came out blurry.  I'll post one one before and after pulling it.
  14. tiki guy

    tiki guy Smoking Fanatic

    Looks GREAT ...Love the bark , hope it tasted as good as it looks
  15. Lookin very nice from here
  16. hibobm

    hibobm Smoke Blower

    [​IMG]After Rest
  17. hibobm

    hibobm Smoke Blower

  18. hibobm

    hibobm Smoke Blower

  19. hibobm

    hibobm Smoke Blower

    It was pretty Good

    Do any of you have any hints on how to keep the bark crispy during the rest?  Mine lost the crispy and became chewy.  Other than that it had a good taste and great juicy meat.
  20. venture

    venture Smoking Guru OTBS Member

    I think you did great for a first time!

    I hope you kept a log and took lots of notes?  That is recommended even after the learning curve comes down a bit.  For example the 1 1/2 hour deal is a very rough estimate.  Mine usually take longer and rest time is needed after that.  For another, two identical looking pieces of meat can cook differently and give you fits.  Always leave yourself plenty of time as the cooler rest in towels will allow you lots of leeway if you start early.

    You are on your way.  Enjoy the ride and keep us posted on your future triumphs!

    Good luck and good smoking.

Share This Page