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First Pulled Pork W/QVIEW!!!

post #1 of 19
Thread Starter 

Just wanted to ask how long most guys keep the smoke on for a pork shoulder for pulled pork?

post #2 of 19

Until you foil it

post #3 of 19
I've read that after 3-4 hours the meat doesn't really take anymore smoke, I'm realiticly new to this smoking thing so hopefully the guys whomhave been doing this for awhile will chime in.
post #4 of 19

IMO, the meat takes smoke as long as you put it there, unless it is foiled.

It is my understanding that the smoke ring stops developing at some point, but I can't confirm that, because I use a watt-burner.

 

 

Bear

post #5 of 19

I prefer butts for pulled pork, but have done shoulders several times. I don't even foil mine, just continue to smoke until they hit 210 degrees. I get the smoker going with lump and then hit it with some fruit wood for flavor. Then I add splits of wood to keep the temps up and more fruit wood till I'm done. You get a great bark if you don't foil, and my doggies love me for it.

post #6 of 19
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

IMO, the meat takes smoke as long as you put it there, unless it is foiled.

It is my understanding that the smoke ring stops developing at some point, but I can't confirm that, because I use a watt-burner.

 

 

Bear



I am using the MES 30".  Should I use water in the pan for pulled pork?

 

post #7 of 19
I do not foil for pp and smoke the whole time
post #8 of 19
Thread Starter 



 

Quote:
Originally Posted by RdKnB View Post

I do not foil for pp and smoke the whole time



what temp do you pull it?

 

post #9 of 19
Quote:
Originally Posted by RdKnB View Post

I do not foil for pp and smoke the whole time


X2



Quote:
Originally Posted by BlueBombersfan View Post



 



what temp do you pull it?

 


I pull it at 200-205.

 

post #10 of 19

I smoke all the way up to 165°, foil and stick in the oven to finish @ 300°-325°.  When it hits 210° or so, I wrap it in towels and into a cooler to "Rest" for a few hours.  The juice will be absorbed back into the meat.

 

Also, I don't use water in the pan, but inject my meat.  Save the juices that fall into the drip pan and you can mix them back into your pulled pork

 

Works for me!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #11 of 19
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

I smoke all the way up to 165°, foil and stick in the oven to finish @ 300°-325°.  When it hits 210° or so, I wrap it in towels and into a cooler to "Rest" for a few hours.  The juice will be absorbed back into the meat.

 

Works for me!

 

 

Todd



That sounds pretty good, gives me some room for the ABT's!!!  It seems to be "stuck" at 149.  When you foil it do you add any juice to it? 

 

post #12 of 19

Don't sweat it....You just hit a stall.  All of a sudden, it will start climbing again, but may take a little while.

 

Take the juice from the drip pan and place it in the freezer.  Scrape off the hardened fat and the rest is flavorful juice to add back into your meat, after it's pulled.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #13 of 19
Thread Starter 

First pulled pork and ABT's 001.JPG

Trimmed pork shoulder.  I was trying a smaller one for my first.  It was only 4lbs when it was trimmed.

First pulled pork and ABT's 002.JPG

A little yellow mustard and some of Jeff's rub!!!

 

First pulled pork and ABT's 003.JPG

Wrapped up and ready for an overnight nap in the fridge.

 

001.JPG

Wrapped at 165 and tossed in the oven to bring it to 205.  I think it is looking pretty good, nice bark on it.  I hope it pulls well!!!!!

 

First pulled pork and ABT's 006.JPG

 

I uncased some homemade chicken breakfast sausage and mixed with sharp cheddar cheese and wrapped in bacon!  The red ones are for the wife she doesn't like the heat.  I will post some pics of everything when it is done!!! 

 

post #14 of 19

looks good

post #15 of 19
Quote:
Originally Posted by BlueBombersfan View Post


That sounds pretty good, gives me some room for the ABT's!!!  It seems to be "stuck" at 149.  When you foil it do you add any juice to it? 

 

I am using the MES 30".  Should I use water in the pan for pulled pork?

My method,

No water in pan---foil at about 165˚---- 6 ounces of Apple juice mixed with 2 ounces of BBQ sauce---heated close to boil, and add to foil. Pull at 205˚ to 210˚.

 

 

Bear

 

post #16 of 19
I'll wait here for my Sammie
post #17 of 19
Thread Starter 

2.5 hours @ 245.JPG

What a big hit these were!!! 

 

success 001.JPG

 

the pork turned out GREAT!!!!!  I am for sure hooked and so is the rest of the family.  Thanks for all the tips guys!!!!!!!!!

post #18 of 19

Good looking stuff there, BBfan!!!  canada-flag-68.gif

 

 

Bear

post #19 of 19
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Good looking stuff there, BBfan!!!  canada-flag-68.gif

 

 

Bear


 

Thanks!!  I was blown away by the pulled pork.  It was outstanding!!!  yahoo.gif
 

 

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