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Pulled Pork - First time qview

post #1 of 12
Thread Starter 

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.  

 

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Pulled and in the roaster.

 

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Here is the bone

 

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Here is a sampler plate with some SoFlaQuers Finishing Sauce

 

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Bear View

 

Thanks for Lookin'

post #2 of 12

Looks Great Rowdy!!!!

 

Nice Bark in that mix!!!

 

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

 

Nice BearView Too !!!

 

Thanks,

Bear

post #3 of 12

Looking Good ....Gotta keep the mil happysuper.gif Food looked great, good bark and looked moistdrool.gif

post #4 of 12

Looks great! drool.gif

post #5 of 12

Excellent looking PP.

 

Love the bark!

 

         icon14.gif

post #6 of 12

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 

post #7 of 12
Thread Starter 
Quote:
Originally Posted by danjames View Post

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 



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.  

post #8 of 12
Quote:
Originally Posted by RowdyRawhide View Post





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.  

 

 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.
 

 


Edited by Flash - 8/16/11 at 12:32pm
post #9 of 12
Thread Starter 

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

post #10 of 12

very nice looking pork!!!!

post #11 of 12

thats is some great looking pulled pork.. Nice job

post #12 of 12

Great Job

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