Pulled Pork - First time qview

rowdyrawhide

Smoking Fanatic

Original poster

Jul 24, 2010

372

19

Topeka, KS

• Jul 18, 2011

• #1

My mother in law asked me if I would smoke some pulled pork for a work party she is having.  Of course I couldn't say no.  Sorry no before pics, but here are some of it ready to go.

2 butts,17.5 lbs total precook weight, trimmed of most of the heavy fat. started at 8:45 pm last night and pulled of the WSM at 12:45 today, 16 hrs.  206 IT when taken of the WSM, foiled, toweled, and in the cooler, three hrs later still 186 IT and too hot to pull with bare hands.  

Pulled and in the roaster.

Here is the bone

Here is a sampler plate with some SoFlaQuers Finishing Sauce

Bear View

Thanks for Lookin'

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 18, 2011

• #2

Looks Great Rowdy!!!!

Nice Bark in that mix!!!

MIL must be happy!!!  LOL---MIL Happy = Wife Happy = Everybody Happy !!!

Nice BearView Too !!!

Thanks,

Bear

 

daddydon

Smoke Blower

Jun 27, 2011

117

11

Lessburg Ga

• Jul 18, 2011

• #3

Looking Good ....Gotta keep the mil happy

Food looked great, good bark and looked moist

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Jul 18, 2011

• #4

Looks great! 

 

SmokinAl

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Central Florida (Sebring)

• Jul 19, 2011

• #5

Excellent looking PP.

Love the bark!

         

 

danjames

Newbie

Aug 16, 2011

2

10

• Aug 16, 2011

• #6

The pulled pork looks amazing. I can't believe it takes 16 hours to cook though? Isn't there a faster way to do this?

Sarah

Orlando Italian Restaurant 

 

rowdyrawhide

Smoking Fanatic

Original poster

Thread starter

Jul 24, 2010

372

19

Topeka, KS

• Aug 16, 2011

• #7

danjames said:

The pulled pork looks amazing. I can't believe it takes 16 hours to cook though? Isn't there a faster way to do this?

Sarah

Orlando Italian Restaurant 

Click to expand...

You can cook it faster at a higher temp, but I think low and slow is the best for most things on the smoker, I try to dial my smoker in around 225-230 if I can.  However, my chicken is cooked around 275.  

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 16, 2011

• #8

RowdyRawhide said:

You can cook it faster at a higher temp, but I think low and slow is the best for most things on the smoker, I try to dial my smoker in around 225-230 if I can.  However, my chicken is cooked around 275.  

Click to expand...

 That is a long time, or did you not foil either?? That will definitely make a difference.

EDIT: saw you foiled.  I have actually done an 8 1/2 lb butt in 9 1/2 hours now. After reaching 170º internal and foiling took the smoker up to 295º. Saw no difference in the taste of the meat or its smokiness.
 

 

Last edited: Aug 16, 2011

rowdyrawhide

Smoking Fanatic

Original poster

Thread starter

Jul 24, 2010

372

19

Topeka, KS

• Aug 16, 2011

• #9

You are correct flash I did not foil this one until I pulled it off the smoker, so no foil at 6-ish hours on this one.  I do it sometimes, and when I do it will tend to shave a couple hrs off typically.

Nice catch Flash

 

houston smoker

Fire Starter

Jun 18, 2011

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10

houston, texas

• Aug 16, 2011

• #10

very nice looking pork!!!!

 

tyotrain

Master of the Pit

Mar 31, 2010

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Upstate new york

• Aug 16, 2011

• #11

thats is some great looking pulled pork.. Nice job

 

sqwib

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Sep 25, 2007

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Philadelphia

• Aug 17, 2011

• #12

Great Job