First Pulled Pork today

[potatoc]

Doing my first pulled pork today. Started three hours ago. Following Meoweys basic pulled pork thread. http://smokingmeatforums.com/forums/...ead.php?t=8111

Last night I rubbed it with cajun seasoning, molasis, brown sugar, garlic, and BBQ sauce. Here are some pictures, i'll let ya know how it turns out..

http://www.tanglewoodcarvings.com/smokingpulledpork

Never did a smoke this long before, do I ever completely dump the water pan and start with fresh water a couple hours into it?? (keep temps down, less steam?? not sure) Thanks, TJ

 

[meowey]

Just add more (hot) water to the pan when it needs to be re-filled. No need to empty it and throw away the heat.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[deejaydebi]

If you have a teapot boiling water helps to keep from lowering the water temps - it really helps in the winter!

 

[pigcicles]

PotatoC looks like you're off to a nice start. Keep the pics coming. I like the stand / cart you have for your smoker. I may borrow that idea.Keep Smokin

 

[potatoc]

Wrapped er up at 165... Added my beef jerky to the other racks.. Updated picture:
http://www.tanglewoodcarvings.com/smokingpulledpork

 

[jaynik]

I stopped using water in the pan (piedmont water pan) and it's been much more pleasant since. Alot less cleanup and management during the smoke...

 

[potatoc]

Really? No water pan at all??? Don't know anything about any of that....

I have been stuck at 165 for a good hour now??? Is this pretty normal??

 

[skinnerc06]

Yeah thats really normal. May even be another hour. But once it starts climbin again, its all down hill from there.

 

[short one]

Potato C, Looks like a nice hunk of hog, what did it weigh. Looks like you have a good start on a great meal. Keep the Q-view coming.

 

[potatoc]

Weighed in at 7.75 lbs... Temp is reading 191.. Almost been on 10 hours... However opened up a few times for the jerky.. Which turned out excellant.. HiMountain Cajun blend for the jerky... Will get some pictures going here soon.

 

[potatoc]

Pulled it off as it turned 200 degrees... I am still following meoweys thread, I put it in the cooler, check out the pictures...

Will someone please explain to me the whole cooler thing though??? I have no idea but I am still doing it for an hour... Yea buddy... Getting close to grubbin....

http://www.tanglewoodcarvings.com/smokingpulledpork

 

[meowey]

It rests the meat and allows the juices the redistribute throughout the meat. It is also a good way to hold it if your cook finishes early. Think about resting a roasted turkey or a roast beef before carving.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[walking dude]

like meowy said.........i even make sure i pull my steaks off bout 5-8 degrees below my target temps.......cause resting will redistribute the juices.......and it ALWAYS continue to cook after pulling it off the grill.........let it come up to target temps..........MUCH better piece of meat......wether steak, butt, brisket.......etc.


dude

 

[potatoc]

I made it... And on some rolls with a little BBQ sauce it is beautiful....... Really worth the wait, loved the taste, can't to eat more of it...

Here is the whole scene:
http://www.tanglewoodcarvings.com/smokingpulledpork

 

[walking dude]

looking REAL good dude


dude

 

[smokebuzz]

Now we need to clue you in on good beer, BUDWEISER!!

Glad it was a succsess for ya!!

 

[meowey]

Looks fantastic! Nice job on the smoke!

Take care, have fun, and do good!

Regards,

Meowey

 

[walking dude]

str8 up smokebuzz


dude

 

[potatoc]

I am more of a Labatt Blue man myself, but my lady loves her Cervezas.... Damn happy with the smoke though.... This this again for sure...

 

[deejaydebi]

Really good job PotatoC! Great play by play too!