PPPPulled PPPPork.....

Discussion in 'Roll Call' started by lvrgsp, May 10, 2009.

  1. lvrgsp

    lvrgsp Fire Starter

    Long time lurker first time poster....been schmoken for quite sometime, I decided to do some PP for Mom's day. I got rid of the char griller last year, man that thing had seen some cooks. Anywhoos I used the weber kettle for the first time smoking and I must say that thing held temps extremely well. I used the charcoal basket and Frontier mesquite hardwood charcoal, and hickory lumps. Started out at 300 for the first hour, a little hot for me, but for the maiden smoke on the kettle not to bad, kept the temps in the 220 - 275 range for about 3 1/2 hours on the first load, was able to sustain that through the cook on the other loads, minion method..
    12 hours for the 9lb pork shoulder, hour rest and pulled it this morning at 0500 hrs....
    only 1 pic with the phone sorry I'll get more next time..heres the finished product pre sauce.....
    Oops I lied I did do some ABT's 2 weeks ago, forgot about that [​IMG]

  2. blacklab

    blacklab Master of the Pit SMF Premier Member

    Good lookin smoke.
  3. rivet

    rivet Master of the Pit OTBS Member

    Very nice. Congratulations
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. Looks like you're jumping right into the fire. It's all good my friend.
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF. Way to jump right in.
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us, finally. [​IMG] Nice job on the butt!
  7. Welcome to SMF... Sure looks like all will be eating well on this mothers day.
    aka Rocky
  8. desertlites

    desertlites Master of the Pit OTBS Member

    welcome aboard-good looking pork there.
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Looking good lvrgsp.
    Glad you joined up and can't wait to see more great pics of your smoke.
  10. billbo

    billbo Master of the Pit OTBS Member

    Welcome aboard! Looks like your turning out some good Q there!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    looking good ans welcome to smf
  12. lvrgsp

    lvrgsp Fire Starter

    Thanks all, I guess I should have introduced myself....
    I live in Illinois, been smoking for quite a few years, I would not consider myself a pppppro at it, it's always a learning in progress..
    Well the que was a hit today, I thought it could have used a little more sauce, but others liked it.

  13. nysmokes

    nysmokes Fire Starter

    What type of thermometer did you use? I am gearing up for my first smoke (hopefully next weekend) on a Weber 22.5 Kettle, just wondering. I am thinking of getting a dual probe thermometer for the pulled pork, one for the meat, and one for the kettle temp.

    Looked good!!
  14. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Ditto . Great looking PP.
  15. lvrgsp

    lvrgsp Fire Starter

    For the thermo I used a Weber digital therm with the remote sensor and monitor for the shoulder. For the grill I had a standard therm with a longer probe that I could stick down the vent tube almost to cooking grate level. I think what I will do when I use the kettle again is get it to 300 and wait for it to start coming down to about 275 or so and put the shoulder in then. Top vents full open entire cook...bottom vents full open to start with hot coals dumped on bed of cold coals and wood in coal basket lid off for about 10 min then lid on and bottom vents closed to about 1/3rd open...one thing I did notice was if I shook the coal basket after an hour or so my temps spiked a little so be ready for that, it really was surprising to see how long it could hold and maintain the temps on one load in the coal basket...somewhat smokenator esque I guess..
  16. nysmokes

    nysmokes Fire Starter

    Thanks - that was my plan as well for the Weber, try to get the temp @ 300, and then work on bringing it down. I bought the side baskets, so I planned on putting unlit coals on the bottom of the basket, and then dumping the lit coals on top. I would put the chips in and let them get started, and once temps got down to 275 - then the same thing - get the Pork Shoulder on and play with the bottom vents a bit.

    Thanks for the tips. Just wondering - how many times did you add coals/wood during the smoke?

  17. lvrgsp

    lvrgsp Fire Starter

    I added 4 times on a 12 hr cook, that was taking it to 200 no foil or anything straight smoke baby, I added small chunks throughout the basket and the coals that way it got smoke through the whole burn....a little advice here, if you do not have it yet, go buy the weber hinged grate that allows you to load without removing the grate and food....also stick the freaking basket under the hinged portion....DOH!!!!! Dammit Jim[​IMG]
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard....that be some great lookin pork!!
  19. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Welcome to SMF. Good job on the pork it looks great!
  20. Welcome to SMF

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