Pulled pork slightly off course

Discussion in 'Pork' started by ajthepoolman, Jan 5, 2008.

  1. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I usually follow Meowey's Basic Pulled Pork instructions to the letter when smoking a butt. I found out though that I don't have any apple juice to mix with spiced rum (yeah, I have the rum on hand though!)

    So I am mixing up some pulp free orange juice with the rum to spritz with. We will see how it comes out. After spritzing some in my hand and sampling it, I can't imagine that it will taste bad!

    Here are pics of the butt after unwrapping the Saran Wrap. It was rubbed down with mustard and Jeff's Famous Rub the night before and then wrapped up and stuck in the fridge to soak. It was just before 10 am when it went on the smoker.

    I had to put a moving blanket over the smoker to raise the temp a bit. Now it is holding at 219 and the TBS is starting to seap from the blanket!

    I will post more pics as the day progresses.
  2. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Great start keep us posted!!!!!!!
  3. kookie

    kookie Master of the Pit OTBS Member

    Looks good. Can't wait to see the finished product.

  4. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good.
  5. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Looking good there AJ, can't wait to see the finished "Q-VIEW"
  6. seaham358

    seaham358 Smoking Fanatic OTBS Member

    OJ and rum sounds good to me... I love spiced rum...
  7. glued2it

    glued2it Master of the Pit

    You know all the Captin moprgans I bought, I have yet to even drink it.

    I guess one of these days I'll have to take a swig.

    Looking good aj I'm interested in how the OJ came out.
  8. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Here we are well into the smoke.

    The first two pics were taken while the TBS was still rolling. I believe it was somewhere in the 125 to 135 degree range at that point.

    The last pic is much clearer and is at 157 degrees. I stopped adding chunks once it went past 140 degrees.

    I plan on taking it up to 170 to 175 before I foil. (talk me out of it if you think that is a bad idea) The reason I am doing this is because my pulled pork has generally been too "melt in your mouth" for my tastes. I prefer my pork have a bit more texture to it. I don't like having no distinguishable texture difference between the meat and the bun! Unfortunately, that is what I get with my ECB though. I would imagine that if I could get the temps above 240 I could get a better bark and toughen up the meat a bit. I think that my ECB and it's 220 degree temp is just too low to really add that nice bark.

    By the way, the orange juice and rum smells outstanding on this thing! I am really tempted to go cut a small corner off and sample it! But the best things come to those who wait.

    More pics to come!
  9. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Great start! look forward to the finished view!! The last one i did i used Apple Juice and Worchestershire (or however you spell it) mixed in the spray bottle... it was good!
  10. flash

    flash Smoking Guru OTBS Member

    Looks good AJ. Congrats on the Jayhawk win also.
  11. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Yeah the KU and VT game was spectacular and not just because my favorite team won. I thought that VT showed tremendous heart in battling back. The last 5 minutes of the game were very exciting!
  12. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Looking good AJ. Waiting on the finshed product and taste test[​IMG] .
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I'm sure it will taste great. I can't imagine any fruit flavor that wouldn't go well with a butt!
  14. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    The butt just came off the smoker. 8 pounder that took 11 hours, which is pretty much on schedule. I did end up wrapping in foil at the 160 mark. As it happened, I had to be away from the smoker for several hours and didn't want it to get too hot without foil. As it happens, by the time I got home it was at 190 so I would of definitely missed wrapping until it was way too dry.

    It is resting now and will be pulled in about an hour. More pics to come!
  15. richtee

    richtee Smoking Guru OTBS Member

    Alright! I got my bib on and I'm hungry..email me a sammie eh? :{)
  16. I got buns. Just email meat!!![​IMG]
  17. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    The pioneer of e-meat will die a very rich man!
  18. capt dan

    capt dan Master of the Pit OTBS Member

    Looks very good! I bet you Jayhawks fans are as happy as us wolverine fans![​IMG]
  19. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Here is the final product. The meat was ready to shred at the same time my Corn Dish Bliss came out of the oven.

    Corn Dish Bliss Recipe:

    Unfortunately, the corn dish is for a family gathering tomorrow so I can't tap into it tonight. I am also going to throw together a batch of seasoned green beans for the gathering. I won't make those tonight though.

    If you are interested in a fantastic seasoned green bean recipe, here ya go:

    2 tablespoons extra virgin olive oil
    6 slices of smoked bacon, chopped into bite size pieces
    1 large white onion, chopped
    3 pounds of fresh or frozen green beans
    2 quarts of chicken stock or broth
    Kosher salt and black pepper to taste

    Heat a large pot over medium high heat. Add the olive oil and bacon and the onion. Cook until the onion is soft (5 to 10 minutes should do it). Stir in the chicken stock, green beans and season with the salt and pepper. Cook over low heat for 30 to 45 minutes until the green beans are softened but not mushy.

    The pork had a terrific flavor! Perfect blend of smoke and pork. The OJ and rum added a unique spice to the bark that is very good. Not as sweet as apple juice and with a slight kick to it.

    For the first time I also added SoFlaQuer's finishing sauce to it. WOW! I couldn't (and still can't) stop nibbling! What a difference a finishing sauce makes. Don't be scared of a vinegar based sauce being too powerful. Add little bits of it at a time (couple of tablespoons). The flavor that his sauce adds is wonderful!!!
  20. capt dan

    capt dan Master of the Pit OTBS Member

    looks to me that ya tapped into that pork though din ya? Uh huh, yes ya did! I bet it was good wuddin it![​IMG]

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