Pulled Pork #2

Discussion in 'Pork' started by pm0084, Jun 18, 2016.

  1. pm0084

    pm0084 Fire Starter

    First one turned out great...so I got a request to make another for some friends who are visiting.

    This time out its a 8 pound bone in pork shoulder. Hit it with the rub and onto the MES it went.

    240 degrees
    Hickory

     
    disco likes this.
  2. pm0084

    pm0084 Fire Starter

    16.5 hours for perfection
     
    foamheart likes this.
  3. hardcookin

    hardcookin Master of the Pit

    Looks pretty good! Thumbs Up
     
  4. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Looks good here. What kind of rub did you use.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Al
     
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    16.5 hours is a long smoke but each piece of meat is different . It's done when it's done! Great looking pulled pork. Kudos on your dedication !!!
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Agreed  Perfection! B
     
  8. pm0084

    pm0084 Fire Starter

    Last one took just about 2 hours per pound as well @ 240. I also spray the meat down with apple juice every hour or so for the last 4-5 hours. I do not wrap the pork either... Gotta love that well formed bark.

    Your right it's done when it's done...#1 mistake is to try and rush it. I plan to finish a few hours early if possible....cooler keeps the meat nice and hot for a while.
    No real scientific method to my rub....just experimenting right now....I really should keep a log and measure out the items, this one turned out great.

    This one was:

    All Spice

    Pepper

    Garlic Powder

    Dried Onion Flake

    Chile Powder

    Brown Sugar
     
  9. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Keep track of the amounts. You'll find the right blend and will want to duplicate it next time. Ha. Actually I do the same sometimes. I got my bad habit from watching parents do the eye it out method. Funny thing is even the best cooks do the eyeball method. You get used to making it and just know how much to add of each ingredient. I pour most in my hand first then mix together. I bet alot of other people do the same.
     
  10. backpacker048

    backpacker048 Fire Starter

    Just curious as to what smoker you are using that you can open up "every hour for the last 4-5 hours to mop it"?  I cooked a turkey breast and was opening the door on my 30"MES once an hour 5-6 times and it took me 12 hours to finish cooking an 8.3 turkey breast.  I missed something along the way.  And realize, that was only my 2nd attempt at smoking.  I'm now checking the accuracy of the temp sensors against a mercury thermometer.  But, hey, what ever works.
     
    Last edited: Jun 20, 2016
  11. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    He was using a MES running it around 240. He said it took him 16.5 hours. So it sounds about right. Mine doesn't take real long to recover. Plus what rack was it on plays a role to. Mine has different temps at different rack positions.
     
  12. backpacker048

    backpacker048 Fire Starter

    Thanks for the info.  I didn't realize that different racks had different temps.  So I guess that if you are cooking one piece of meat it probably should be on the center rack?

    Thanks again,

    Backpacker 
     
  13. pm0084

    pm0084 Fire Starter

    I do place my meat on the center rack...just above the MES 40 internal temp probe. 

    I noticed when I did some chicken that the racks definitely can cook a bit different depending on level...something to keep in mind if using more than 1 rack.

    I also only opened the door for a few seconds to spray with apple juice from a spray bottle and then closed it right away...not really mopping. Like Lovethemeats said, mine also only will vary a few degrees doing this and recovers very quick.
     
  14. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Best thing to do is see what each rack does at each level. I did a study with mine 2 probes front one from mes30 i used in the center of each rack for each test probes first at the front of the rack and then at the back. You will be surprised on what you find. Its a long process but i think it pays off in the end as you understand what your unit is doing at each level front to back.
     
  15. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Somewhere in the site I published my findings on my mes30. I found like many that i also needed a plate at my heater that went from the front of the unit to the back wall and just about half way across. It forces the heat to rise more in the center then the front of the door and back wall. Definitely made a improvement.
     
  16. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    We are all here to help. Any info we can share. We will.
     
  17. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Oh. On mine i use a AMNPS that feeds the smoke to my mes30. I use my heater for just heat and not to burn chips most of the time. Sometimes I use the chip drawer. For short smokes.
     
  18. backpacker048

    backpacker048 Fire Starter

    lovethemeats,

    from the pictures, it appears that you have both of your smokers indoors on a carpeted floor?  Very interesting especially since I will be moving into an apartment where I'm sure they will not let me have the smoker outside on the wooden porch.  If this is so, how to you exhaust the smoke to the outdoors?
     
  19. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    No actually its in a screened in porch that sits off my garage. No carpet. Its a cement slab. I use a window fan to exhaust the smoke out. I've had couple accidents where liquid has been leaked out onto it. You never know. Lots of apartments let you have a grill on a wooden porch.
     
  20. backpacker048

    backpacker048 Fire Starter

    Yeah, I couldn't imagine you doing the cooking inside - the wife gets a little testy about things like that.We've been told that we can't have a gas or charcoal grill and electric
    grill is a maybe.
     

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