pork shoulder/pulled pork

by **miketheknife** » July 27th, 2012, 2:10 pm

I have some boneless chops that i was going to throw on for a couple hours just as an experiment

by **fuzz_e_bizkitz** » July 27th, 2012, 2:11 pm

Please pass on your findings sir.

by **rabb** » July 27th, 2012, 2:12 pm

fuzz_e_bizkitz wrote:Please pass on your findings sir.

this

by **Phogasm** » July 27th, 2012, 4:52 pm

My wife slow roasted one a week ago. Had a recipe where she added some hot chili peppers and green salsa. I wasn't too excited about it but damn it was incredible. Was great all by itself but made even better on a bun with some mayo the next day. The sauce and peppers really soaked in over night and made it even spicier.

by **miketheknife** » July 27th, 2012, 6:59 pm

i spoke too soon about the temp. Rabb you are right on. Getting from 149-155 took forever. I'm only just now up to 160 and i've been smoking for what 9 hours now. I should have kept my big mouth shut early on.

by **miketheknife** » July 27th, 2012, 8:56 pm

Found a website that seems pretty good and detailed, that had this to say about pulled pork

"And then there is the most scary part of the cook: The Stall. The temp will rise steadily to about 150°F and slow down for a looooonnnng while as moisture moves to the surface and evaporates. It might hold between 150 and 160°F for up to 5 hours. Don't panic and don't crank the heat. Be patient."

http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

So i'm not totally crazy, i thought i really screwed something up bad.

by **Jammer** » July 27th, 2012, 9:06 pm

Good thing to keep in mind when I go to cook one. Thanks MTK.

by **miketheknife** » July 28th, 2012, 10:08 am

FYI the pork chops turned out really really dry, because i put them in while i was still getting the shoulders up to temp and I had the probe in the shoulders. Plus I didn't want to open the smoker too many times to check how they were doing, so they got way overdone. No biggie though because the pork butt turned out AWESOME. Now i have lunches for all week plus food to give away.

I made the mustard-based bbq sauce from the Dadgum book and some very basic coleslaw to put on top and received rave reviews from both my wife and my friend who came over to partake. We were all quite full. The bark from the Butt Rub was very spicy and delicious!

by **rabb** » July 28th, 2012, 3:27 pm

That is awesome man!

Thraedjack: I made burgers last night and just mixed in some butt rub with the meat before grilling, they were pretty damn awesome

by **Jammer** » August 7th, 2012, 8:52 am

I have a five pounder that I plan on cooking today, will be my first pulled pork in the smoker.

by **miketheknife** » August 7th, 2012, 9:23 am

Beware of 150-160 degrees is all i'm sayin.

by **Jammer** » August 7th, 2012, 9:26 am

I am figuring the normal of an hour a pound and generally plan some extra time in. Hit 190 with the pork loin I did the other day and it was amazing so going for the same temp today.

by **Jammer** » August 7th, 2012, 12:35 pm

Got her going.

: ImageUploadedByTapatalk1344357325.453263.jpg (71.23 KiB) Viewed 125 times

by **miketheknife** » August 9th, 2012, 2:53 pm

No updates? That can't be good

by **Jammer** » August 9th, 2012, 3:46 pm

miketheknife wrote:No updates? That can't be good

Oh it was very good. I did have some thermometer issues as the meat was done but two different thermometers were both saying it wasn't.