www.sausagemaking.org

The web's favourite resource for sausage makers everywhere!

Skip to content

Pulled Pork

Forum rules
Post a reply

Pulled Pork

Postby Big Guy » Sun Aug 29, 2010 2:32 am

15 hrs @235 F cherry and ash smoked, rested in cooler 1 hr.

Image

Pulled

Image

On the plate

Image

Image
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida
Top

Postby DanMcG » Sun Aug 29, 2010 7:11 am

Beautiful bark, You just made me hungry!
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA
Top

Postby Jogeephus » Sun Aug 29, 2010 9:30 am

Beautiful job. What internal temp did you take it to?
Patience please, I'm just trying to get on the learning curve.
Jogeephus
Registered Member
 
Posts: 380
Joined: Mon Dec 07, 2009 12:17 pm
Location: Nashville, Georgia USA
Top

Postby JollyJohn » Sun Aug 29, 2010 5:42 pm

I feel a bit of "pork pulling" coming on!

Nice stuff!

John.
Last edited by JollyJohn on Mon Aug 30, 2010 7:59 am, edited 1 time in total.
JollyJohn
Registered Member
 
Posts: 278
Joined: Fri Jul 23, 2010 1:53 pm
Location: Cheltenham, England.
Top

Postby Big Guy » Mon Aug 30, 2010 3:37 am

Jogeephus wrote:Beautiful job. What internal temp did you take it to?


I took it to 195 F
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida
Top

Postby Jaunty » Sun Sep 05, 2010 8:47 am

Great stuff. Was it smoked for the full 15 hours or just part of it?
Jaunty
Registered Member
 
Posts: 173
Joined: Sun Oct 12, 2008 3:36 pm
Location: London, England
Top

Postby Big Guy » Sun Sep 05, 2010 1:45 pm

It was in the smoker( propane powered) at temp for 15 hrs, but smoke applied for 8-10 hrs. thats how long a load of wood will last in my smoker, I don't refill it.
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida
Top

Postby ChileFarmer » Mon Sep 06, 2010 4:22 pm

I can not lie, I love pork butt and that one looks super good. CF :D
ChileFarmer
Registered Member
 
Posts: 4
Joined: Sat Sep 04, 2010 9:15 pm
Location: Jacksonville, Texas
Top
Post a reply

Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 13 guests

Powered by phpBB® Forum Software © phpBB Group
sausagemaking.org | website design | British Landscape