First time pulled pork

Discussion in 'Roll Call' started by richinct, Jul 22, 2010.

  1. richinct

    richinct Fire Starter

    Hi, I am new here and new to smoking meat. I have been doing fish for a few years and have that down pretty good. I did a turkey that came out pretty good also.

    I just got done pulling apart my first pork butt and I am very pleased with it. It was a 7-1/2 lb upper shoulder. Luckily I found this forum and got a lot of tips from the pulled pork thread. I foiled it at around 170 deg. Unfortunately the 2 meat thermometers I have only go up to 190 so I had to wing it a little. Got it to 190 then cooked it for another hour or so. Then I did the towel and cooler trick for 1-1/2 hour. Pulled apart easily. Tastes really good!

    I am not sure about the rub I used, something in it I was not crazy about. I got the recipe online somewhere. Maybe it is the cumin? I never used that spice before. Also I think I will cut down on the salt it called for. I read the tip about creosote but by the time I saw that post I already had the smoker going. I think I need to scrub out the inside before I use it again.  But it is still delicious, I will have to look for another recipe for the next one. I may try ribs next time.

    I used crab apple for the wood.

    All in all it was a success! Better than I expected.

    Thanks for all the tips, I will be picking your brains again when I get ready to do the ribs.

    Edit: I have 1 question, I have the bullet type smoker with an upper and lower rack, which rack position should I have used? Or does it matter, I used the top.
    Last edited: Jul 22, 2010
  2. Welcome. With my old bullet smoker I always used the top if everything would fit for convenience. I found no difference between the top and bottom when cooking on it though.
  3. my87csx481

    my87csx481 Fire Starter

    What about the creosote?  What did you do wrong?

  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Cumin will make your food taste like mexican food if you use to much.

    Just like if you use to much chilli powder.

     I find that pork butts take to more of a sweet  and spicy mix of seasonings.

     Checik out e mans pig rub in the wiki forum.

     use it as a base rub and add or subtract what you like.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  6. richinct

    richinct Fire Starter

    In the pork sticky thread there is a post about creosote build up in your smoker causing a bitter taste, I think I need to clean mine. It has a black build up on the inside.

    When I finished the smoke and pulled the meat it was getting late. We were going out to dinner so we only picked on some the first night. The next day I added the juice to the meat after defatting it. I heated some up in an alum tray on low heat it was even better than the first day!

    Yesterday I mixed some with a little Sweet Baby Ray BBQ sauce and heated it. I had it on a half loaf of Italian bread, it was the bomb!
    Last edited: Jul 25, 2010

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