My Pulled Pork Experience!

My Pulled Pork Experience!

Postby Hangin_Salami » Sun Jun 29, 2008 3:52 pm

I figured I would start a new thread and post pics along the way.

FIRST IS A PIC OF MY SMOKER (converted from an old fridge)
Image

HERE IS THE PORK BUTT (bone in) ALL RUBBED DOWN WITH Dr. BBQ's Big-Time Barbecue Rub AND TRIMMED!
Image

AND HERE IT IS ABOUT TO GO IN THE FRIDGE FOR ROUGHLY 8 HOURS!
Image

STAY TUNED, MORE PICS TO COME!!!
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby johnfb » Sun Jun 29, 2008 4:51 pm

Is that a pre-made rub or one you make yourself???
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby lemonD » Sun Jun 29, 2008 4:56 pm

lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Postby johnfb » Sun Jun 29, 2008 5:08 pm

User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby johnfb » Sun Jun 29, 2008 5:31 pm

By the way...why is it called pulled pork?
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby saucisson » Sun Jun 29, 2008 5:48 pm

It's so tender you can just pull it off the bone...

I think :)
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Big Guy » Sun Jun 29, 2008 5:58 pm

When fully cooked the meat is pulled apart with two forks into shreds then served on a bun with your favorite sauce.
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby Hangin_Salami » Mon Jun 30, 2008 12:55 am

ok guys, I got her on at 8:00pm est heres a pic of it in action;

Image

And here is a pic of the temp holding steady at 213f (its the temp on the right), Been holding there for 45 minutes now.

Image
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby Hangin_Salami » Mon Jun 30, 2008 4:39 am

ok it is now 12:30am est, I just tried a strip that i trimmed off the butt at the start and laid it on the rack seperately and it is DYNOMITE!! The rub leaves a nice burning sensation like eating hot chicken wings but it is not over bearing. I don't recomend it for kids unless some of the heat fades away after cooking another 10 hours.

I crancked the heat up a little and it is has now been at a steady 234 degrees for the last hour or so. Time for this kid to hit the sac (go to bed). I'll take some pictures when I crawl out of bed in the morning. Pray that my house doesnt burn down in my sleep!

Updates to follow!

Chris
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby Hangin_Salami » Mon Jun 30, 2008 12:01 pm

Ok, it's been a little over 12 hours and the i woke up to a temperature of 243f I'm not sure how long it has been at that temp but I'm guessing it jumped up about an hour ago due to the sun coming up.

I just flipped it for the first time, basted it with apple juice, and threw one last load of wood on there for another quick smoke. Here is a couple of pictures of how it looks thus far.

Image

Image
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby Hangin_Salami » Mon Jun 30, 2008 4:41 pm

just an update. I just pulled the pork off now. it only reached 185f but it was on there for 16.5 hours so i didn't want to risk over cooking it. When i lifted off of the rack, it wanted to break in half and juices were flowing all over the place. I quickly wrapped it up in foil and stuck it into the cooler where it will sit for another hour.

Pictures to come just before i'm about to sink my teeth into it!!!

Waiting patiently,
Chris
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby saucisson » Mon Jun 30, 2008 5:11 pm

Hmmmmm, looks good :D
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby lemonD » Mon Jun 30, 2008 7:43 pm

I would guess your right about the elevated temps, especially as it's painted matt black :wink:

LD
lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Postby Hangin_Salami » Mon Jun 30, 2008 11:12 pm

Sorry for the delay, I was too busy pigging out!!! Heres the end result. It was amazing. Next weekend will be ribs!

It broke in half when I unwrapped it.
Image

This is the end result;
Image
and another
Image
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby TJ Buffalo » Tue Jul 01, 2008 2:48 am

That's a beautiful pan of pulled pork! How did the pork taste by itself, and did you use any sauces when you chowed down?
TJ Buffalo
Global Moderator
 
Posts: 719
Joined: Sun Jul 10, 2005 2:07 am
Location: New Jersey, USA

Next

Return to Smoking and Barbecuing

Who is online

Users browsing this forum: Google [Bot] and 12 guests

cron