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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.

cab52bc0_pre1.JPG

 

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

c3572098_pre2.JPG

 

Into the smoker.

bf58d5e4_smoke1.JPG

 

 

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.

f92c708a_cb1.JPG

 

Covered with the box with the thermo in it.

15120ebe_cb2.JPG

 

 

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.

57c79a06_smoke2.JPG

 

One shoulder pulled and the other waiting to be pulled.

f5913ffb_smoke3.JPG

 

That bark is awesome!

 

Thanks!

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

icon_cool.gif

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.

0a557d4d_cb3.JPG

 

Sliced

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Packaged.

caa1390a_cb5.JPG

 

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!

 

Bear

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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