4PoGo7's First Pulled Pork, and First Q-View Post

Discussion in 'Pork' started by 4pogo7, Oct 12, 2015.

  1. 4pogo7

    4pogo7 Smoking Fanatic

    My First Pulled Pork, and First Q-View Post

    This is my first time making pulled pork, and this is my first time posting a thread other than in roll call. I have been using the forums to get ideas and tips for awhile now so I thought I would give it a go and do a Q-view of the process.

    My guide for this has been Bearcarver's "Boston Butt (Pulled Pork Step by Step)" that can be found in the link in his signature. This will be the first of several smoking adventures that I will be using his Step by Steps for (Dried beef "Venison", BBC, CB, Turkey CB, formed venison bacon....) I will lay it out similarly to his because I like his walk-throughs and it makes it easier for me that way.

    Well, here goes,

    This all started when Hy-Vee was running a special on Pork Butt Roasts, $0.88/lb. If I would have had my upright freezer for meat at the time I would have bought more but the four I did buy maxed out what little space I had left in my very small chest freezer. We now have the meat freezer and its waiting patiently for all meat sales so I can fill it up!

    The one in the smoker right now is the smallest of the four at 6.42 lbs. The others are about 7-8 lbs each. I figured if it didn't turn out it might as well be the smallest, not that it would be a huge financial lose though.

    I have an electric ECB, nicknamed the "Little Red Kettle"(LRK) by my family, which I am using for this.

    Day One: Prep Work

    I set up my electric ECB on my deck last night so it was all ready to go this morning.

    Took the butt out of my meat fridge and rinsed it and patted it dry with paper towels. I scored the fat cap, what little it seemed to have, and applied yellow mustard. I then covered it with my mix of rub. After that I rubbed a little brown sugar on the outside.

    Once done I placed it in a gallon freezer zip-lock and put it in the fridge to absorb flavor overnight.

    I put hickory chips in water to soak overnight. I then made sure my meat thermometer had fresh batteries and that it was working properly with a boil test. Runs 4° low.

    Day Two: Smoking

    5:35AM------------Electric ECB is plugged in and heating up. (no temp control....yet!)

    6:21AM------------Wood chips are in "not so amazing tube" (explained soon) and placed between heating element coils on lava rocks. Water pan filled with 140° water and placed in ECB. Lower rack placed on top of water pan. Foil pan on top of lower rack.

    6:28AM------------Butt placed on top rack.

    7:00AM------------TBS going and everything smelling amazing!

    7:30AM------------Leaving for work and one last look at the smoker, good thing too. Smells sort of like burnt sugar, instant regret over rubbing it with that, and white smoke it rolling. Pull the lid and pork and drippings are fine. Replace lid and open the tiny door. White smoke it rolling from my "not so amazing tube" which is just foil wrapping in a tube with both ends open. This is how I always do it but for some reason the chips burning badly. Lifted the whole body off and used tongs to remove the problem. Grabbed my dad's old chip tray/box and filled it with the remaining chips I had for throughout the day to continue smoking and placed it directly on the element. I could have soaked more chips and had the box refilled throughout the day but I didn't want to hassle with it. This will just be a little lighter of a smoke. Returned the body and cleaned up my mess.

    7:45AM------------Leaving for work, again, and going to be late now. But, smoker now smells glorious again!

    NOTE: *******This smoke is now in my wife's hands*******

    I forgot to mention above but she will be managing this while I am working. (for the most part) This is also the reason I didn't want to mess with more wood chips. Not that she couldn't handle it but she has enough going on with our 5 month old son, and I wanted this to be as easy as possible for her since she was so willing to take care of it all while I was working. She is the best!!!

    9:28AM------------My wife says it smells good but she can't see any smoke. Thinks it's too windy. I briefly explain TBS and she says all is good.

    10:20AM----------My wife calls me to say our dog just puked up blood.

    10:30AM----------I am on my way home to take him to the vet.

    12:49PM----------Dog is okay, and should be feeling better. I now get to see the butt again! Insert sterile meat probe to center of butt and not near the bone. Internal Temp measures 151° after a little over 6 hours. Would have done closer to 4 hours had Zeke(dog) not been ill.

    1:16PM------------Heading back to work after building a quick wind block for the smoker.

    3:00PM------------167° internal temp. I explain the stall to my wife and tell her to keep me posted.

    3:42PM------------171° internal temp.

    4:00PM------------She takes the butt off and places the foil pan on the top rack. Butt is in the pan with 6 oz apple juice and double foiled. (forgot to have her take a picture of it before she foiled it, oops)

    4:39PM------------175° internal temp.

    5:11PM------------187° internal temp. Leaving Work!!!

    This is where we sit so far. I will update when I get home and take over again.

    Pictures with captions below.

    A huge THANK YOU and shout out to Bearcarver for his Step by Step that helped me through this!

    Thanks for checking out my first post!

    PoGo

    ps I will be posting a couple other smokes that I have done in the past, but there aren't as many pictures or details for those. I am a lot more organized on this one.

    ****EDIT****

    6:00PM------------200° internal temp.

    6:19PM------------205° internal temp. Unplugged smoker. Rose to 207° and then dropped back to 205° while we finished making the rest of our supper.

    6:49PM------------Removed from smoker.

    I did it just like Bear, pulled enough for four sandwiches and left the rest foiled while we ate. Then pulled the rest after supper. I also kept the drippings/apple juice and put it in the fridge in a container to separate over night.

    This turned out AWESOME!!!! Very moist, very tender, very delicious!!!!

    I am so happy with the results and I will definitely be doing this again! So much food for just my wife and I...I might have to share.

    Once again THANK YOU BEAR for your Step by Steps, very helpful for a first timer!

    Notes for the next time:

    1)  I would add more rub in the morning before putting it in the smoker like Bear did. He put it as optional and it really is. Mine was great but I think it could have been even better with a little more spice and flavor. Definitely more spice to kick it up a notch! ***EDIT*** I would probably not use brown sugar next time. It added sweetness to the bark that wasn't my favorite with the spices.

    2)  I also would have smoke going for more of it. This was my fault for messing it up and not having an easy way to add more. Again it is great, but I think it would have been better had there been more smoke flavor. It is very mild due to the lack of time with smoke.***EDIT*** After sitting in the fridge over night the smoke aroma and flavor was improved! Every time I opened the container it smelled better and better to me! Would still probably add more smoke next time, but it was very good.

    3)  I might let it go a little higher or for sure do the foil, towel, cooler rest that so many people do so. That way maybe a little more fat and connecting tissue would render out.

    Other than those minor flavor things it turned out very well and I am happy to be eating it in my lunches for the next while!

    If you have any advice, suggestions, comments, or thoughts please let me know. I am always looking to improve my smokes!

    ****END EDIT****New pics at the end of the rest of the process


    Good price from what I can tell, $0.88/lb 


    The other three that are still in the freezer. One will be BBC!


    Electric ECB/Little Red Kettle's storage spot


    ECB/LRK is on the deck already. Meat fridge(wife's dorm fridge) on left, and "new to me" meat freezer is on the right. Brinkmann All-in-One Charcoal/Gas Smoker is to the left of meat fridge. My little meat smoking area of the garage.


    Yellow mustard, rub, and brown sugar on.


    Smoker plugged in and warming up early this morning.


    Wood chips, water pan, and foil pan all in place.


    Butt on the smoker. Already dripping into foil pan from liquid formed while in zip-lock over night.


    Element going full bore to reach factory set temp. Not sure what that is. I only have a single probe Maverick thermometer. Maybe Santa will bring me an ET-733 for Christmas.


    "Not so amazing tube" right where I always put it. 


    Just probed it after about 6 hours on the smoker.


    Zeke relaxing on the deck keeping an eye on the smoker for me.


    He heard my phone as I took the first pic.


    First look at the butt when I probed it. Really wanted to pull off a chunk and eat it. Smelled sooo good!


    Little man is 5 months old today. Figured it was time I put him to work. Helping monitor the internal temp.


    Never throw the box out for your smoker(or your other smoker) its about the perfect size for a wind break!


    Wind was only coming in from the north west so I didn't need a full cover. 

    The rest to come later, Thanks!

    ****THE REST****


    Unplugged and coasting while we finish supper prep.


    My wife's beautiful foiling job!


    Just enough to get started with supper.


    Just took the foil off.


    A little better photo. I took the meat for supper off the closest end when I pulled back the corner. Happened to be the end with the bone and the bone just fell right out, so tender!


    Drippings and juice.


    Already separating some.


    What was left after pulling it. Just a little fat and the bone.


    Pulled super easily! Just used forks.


    A little close up of the goodness


    This one is a little better! Mmmmmmm [​IMG]

    Thanks for looking!

    PoGo
     
    Last edited: Nov 18, 2015
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Tom, looking good and you have some great help![​IMG]
     
  3. love to see how that came out,  ive never been a fan of the electric smokers,  i am more of a purist when if comes to that .

    Looks great keep it up
     
  4. Looking forward to the rest. And yea u do have great looking help. My lil man is 2, they love to help!
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great so far & can't beat the help ! Thumbs Up Be back for the finished Q view !
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Sounds pretty good so far.  A lot of that white smoke could have been steam from soaking the wood chips.  I never soak the wood--if you do, the smoker has to evaporate all that water before it can make the wood produce smoke.

    [​IMG]

    Gary
     
  7. 4pogo7

    4pogo7 Smoking Fanatic

    Thanks CrazyMoon! I think that's my first point!!
    Just got the edit done with the results! I like my electric for the ease of use but the flavor is different.
    Thanks agoude! I can't wait for mine to be able to help more. He is pretty good at sliming the thermometer receiver though!
    Thank you very much!
    Thanks Gary! After my original thought of burning sugar, I thought it could be from the chips or the water pan. I always soak my chips and I always use the water pan, manual that came with smoker said to, but for some reason they were just not right this time. Smelled bad until I got them out and put the fresh ones in the chip box. The manual doesn't know everything, I will try dry chips on my next smoke to test it out. Thank you for the advice!
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Great looking pulled pork! Enjoyed reading the process!  You are lucky that your wife can help you out with a long smoke like that.  My wife, not so interested haha.  Excellent smoke!
     
  9. 4pogo7

    4pogo7 Smoking Fanatic

    Thank you very much! I am indeed very lucky to have her!!!!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great pork, great qview, great post. Points!

    Disco
     
  11. 4pogo7

    4pogo7 Smoking Fanatic

    Thank you very much Disco!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome Tom!!![​IMG]----------------[​IMG]

    You did a Great Job, but you had a Cute little helper & a Great Lookout, in Zeke!!!

    Zeke makes me miss my Black Lab "Shadow"!![​IMG]

    Thanks for the Shout-outs!![​IMG]

    Bear
     
  13. 4pogo7

    4pogo7 Smoking Fanatic

    Thank you very much Bear! And thanks for the points!! I did have plenty of great help! And thank you again for your step by steps!!
     
  14. smokeymose

    smokeymose Master of the Pit

    Great looking batch of pulled pork! It seems like a lot but those leftovers make great lunches.
     
  15. 4pogo7

    4pogo7 Smoking Fanatic

    Thank you SmokeyMose! It was a very good lunch today! More than I probably needed. I still might have to share with my family though, since it turned out so well.
     
  16. 4pogo7

    4pogo7 Smoking Fanatic

  17. 4pogo7

    4pogo7 Smoking Fanatic

    Well I went to my parents' for a visit and took what was left of the pulled pork so my family could try it. Didn't last long and everyone said it was very good. My brother said it was without a doubt the best pulled pork he has ever had. [​IMG]  Didn't expect that, but it sure felt good to hear!!

    ***update***

    We didn't end up using the apple juice/drippings for au jus when heating the meat back up. I did the first time but didn't really care for the sweetness it added. Also the meat really didn't need it when reheating and eating!

    We also used about a pound of the meat to make pulled pork tacos. Turned out pretty well!!
     
    Last edited: Oct 28, 2015
  18. 4pogo7

    4pogo7 Smoking Fanatic

    I updated my "Notes for the next time:"

    1)  I would add more rub in the morning before putting it in the smoker like Bear did. He put it as optional and it really is. Mine was great but I think it could have been even better with a little more spice and flavor. Definitely more spice to kick it up a notch! ***EDIT*** I would probably not use brown sugar next time. It added sweetness to the bark that wasn't my favorite with the spices.

    2)  I also would have smoke going for more of it. This was my fault for messing it up and not having an easy way to add more. Again it is great, but I think it would have been better had there been more smoke flavor. It is very mild due to the lack of time with smoke.***EDIT*** After sitting in the fridge over night the smoke aroma and flavor was improved! Every time I opened the container it smelled better and better to me! Would still probably add more smoke next time, but it was very good.

    3)  I might let it go a little higher or for sure do the foil, towel, cooler rest that so many people do so. That way maybe a little more fat and connecting tissue would render out.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like the extra rub too, but Mrs Bear didn't.
    I think I had smoke on mine all the time, except while foiled, and I don't think I put Brown sugar on mine.

    These are things you learn each time you do one. You gotta get it to your liking.

    Bear
     
  20. 4pogo7

    4pogo7 Smoking Fanatic

    Once I get my AMNPS that should help with getting better smoke for longer. The brown sugar was my own spin on your step by step. It wasn't bad and I only really noticed it when eating a piece with some bark on it. My thought was that it would help with the bark, but I don't think I needed it. 

    Just have to do another one to practice.....oh darn lol[​IMG]

    Any thoughts on what I could add when I foil it instead of apple juice? As I mentioned before we didn't use the foiling juice/drippings for au jus because it was sweeter than we wanted, kind of like adding brown sugar. We decided we wanted something more savory than sweet. Thanks Bear
     

Share This Page