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New Years Day Pulled Pork - Qview

post #1 of 15
Thread Starter 

So im having a bunch of family over for New Years dinner, and i decided to do a couple boneless shoulders for pulled pork. I got two 4 lb boneless shoulders, i rubbed them down pretty good with my favorite rub and let them sit in the fridge over night  and put them in this morning with a ETA of 6 at the latest. I spray them down with a apple juice/rum mix every hour. They are looking and smelling awesome! Here is some starter pics to get you going.


Fresh meat, i have two of these.



Shoulders covered in rub and wrapped ready to sit all night.



Into the smoker.




Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time!


Loin on the rack over the top vent.



Covered with the box with the thermo in it.




More to come when finshed!

post #2 of 15
Thread Starter 

It all turned out great. I smoked the shoulders to 165*, then foiled them. When they hit 195* i wrapped them in a towel and into the cooler they went for an hour and then i took them out and pulled it. Very good!


Foiled up.



One shoulder pulled and the other waiting to be pulled.



That bark is awesome!



post #3 of 15

Great idea for the CB.  How did that work out?

The pulled pork looks great

post #4 of 15
Thread Starter 

That CB worked good. Ill post pics of it tomorrow when i slice it.

post #5 of 15

The PP looks great, but i'm very interested in the CB. I wan't to try some and your idea with the box looks great! Can't wait to see the sliced pics.

post #6 of 15

That box is a neat idea.  What temperature did it get inside.  I had been contemplating something like that to do cheese -- but then I discovered the A-Maze-N smoker and have not looked back at any other way to do cold smoke.

post #7 of 15

looks great

post #8 of 15


Now the new year grub looks great. I didn't see the black eye pee's in there. I know you are suppose to eat them but we didn't have any either.

post #9 of 15
Thread Starter 

The CB in the box worked very well, i knew i had a peice of CB that needed smoked but the temps i was doing the pork shoulders at was to high, so it hit me, put the CB on a rack above the top vent and cover it with a box. I even put a spare guage in the box. It smoked very well. The temps in the box were still a little higher than i wanted them to be but it came out fine. The temps in the box would fluctuate between 150-200*. Which after i saw that i propped the rack up higher (no pics of) and the temps lowered a little more. It only smoked for about 2 hrs and i thought it might have been too quick, but after i sliced it and tasted a peice this morning it seems fine. I smoked it to 165* internal so its ready to eat. So here are your CB pics. Enjoy!


After the smoke.









Happy New Year!

post #10 of 15

The foiled pic with dual therms looked like star wars aftermath but the rest looked great. icon_lol.gif

post #11 of 15

That CB looks great too!  Great idea catching the smoke up top, but not all of the heat!!!


Your slicing thickness looks good too---kinda half CB & half boneless Pork Chop.


Keep up the good work!



post #12 of 15

Awesome looking pork!!

I like the box on top of the smoker too!

post #13 of 15

Looks like you pulled off a great smoke all around.  Great idea on using the box

post #14 of 15

Great idea on the CB!! Thanks for sharing.

post #15 of 15
Thread Starter 

The CB actually looks thicker in the pictures than it actually is. Its actually only about a 1/4" thick. Just a little thicker than my regular bacon.

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