1st attempt at pulled pork with new AMNPS & MES

Discussion in 'Pork' started by smoking b, Dec 16, 2012.

  1. After my first try at ribs this morning went so well I decided to try out a picnic for pulled pork. After the smoker cooled down from the ribs & salt today I cold smoked some cheese. While that was going on I prepared the picnic.


    I cut the skin off it


    Rubbed & wrapped for a couple hour wait till the cheese was done & the smoker was warmed up again...


    Into the smoker at 9:00 I have the AMNPS filled with pitmaster blend this time to try out. Updates to follow...

    EDIT: fixed typo
     
    Last edited: Aug 25, 2013
    deansomers likes this.
  2. roadkill cafe

    roadkill cafe Smoking Fanatic

    You're on a roll today SB. What temp are you doing the picnic at, 225*?
     
  3. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Busy beaver today.....
     
  4. Lol - the ribs gave me inspiration as soon as I tasted them & realized how awesome they had turned out...
    Yup that's what I'm shooting for - hovering around 232 still waiting for things to stabilize before I make any adjustments...
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking forward to the finished photos! Looking good!
     
  6. Just went out & put the meat probe in. It says IT is 145*


    Smoker temp holding steady at 226-228*  Updates to follow as they come up [​IMG]
     
    newsmokeguy likes this.
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Gotta catch up with this in the morning..sounds like you're on a roll...why stop all the fun, huh?

    Dude, you sound like me a couple years ago...fire up a smoker or two (heck, sometimes three) and never let them cool-down between smokes for an entire weekend! Ah, I have slowed down a lot since then though...but those were some fun times!

    EDIT: Oh, sure, now ya post a pic while I'm replying and I missed it! LOL!!! Lookin' tasty already!

    [​IMG]

    Eric
     
    Last edited: Dec 16, 2012
  8. roadkill cafe

    roadkill cafe Smoking Fanatic

    That picnic is looking mighty tasty. [​IMG]
     
  9. Thanks guys [​IMG]   It looks like I made it to the stall - IT has been 162* for over an hour & a half now. I went out to check on it & figured I would take a really quick pic.


    I think I'm gonna take a quick nap & maybe dream/drool about the yummy food that awaits me later today  [​IMG]   This picnic is starting to look delicious!
     
  10. Still stalled at 162 like a champ! Might need the big one for this lol!  [​IMG]
     
  11. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks good....
     
  12. Looks like it made it through the stall - IT is now 171* smoker temp 230* Snagged another very quick pic.


    Smelling really good now too  [​IMG]
     
  13. Looks great. You are on a roll for sure. That's going to be awesome.

    Chuck
     
  14. Thank you!
    Thank you! & I've already decided to smoke some more nuts later today & perhaps even a top round for sammys as well - I just picked it up Saturday & might as well smoke it so I don't have to freeze it  [​IMG]  
     
  15. I would love to have half of your energy! Good luck on the rest of the smoking.

    Chuck
     
  16. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks great....... What IT are you going to pull it at? Are you going to let it rest in some type of liquid? Did you use a rub? Did you save the skin to make pork rind pellets?
     
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Very Nice!!!
     
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good
     
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good you are banging out some great chow!...JJ
     
  20. I am going to pull it at 200* to wrap & rest. I'm not sure about the liquid but I guess I need to figure out soon. I'd like to keep as much bark as I can. Yes I did use a rub & I saved the skin to try out but I don't have a lot of faith in it working from what I've read. Won't know till I try though...
    Thank you Chuck!
    Thanks Todd!
    Thanks Jimmy!
     

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