1st attempt at pulled pork with new AMNPS & MES

smoking b · Dec 16, 2012

After my first try at ribs this morning went so well I decided to try out a picnic for pulled pork. After the smoker cooled down from the ribs & salt today I cold smoked some cheese. While that was going on I prepared the picnic.

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smoking b
Dec 16, 2012

I cut the skin off it

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smoking b
Dec 16, 2012

Rubbed & wrapped for a couple hour wait till the cheese was done & the smoker was warmed up again...

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smoking b
Dec 16, 2012

Into the smoker at 9:00 I have the AMNPS filled with pitmaster blend this time to try out. Updates to follow...

EDIT: fixed typo

roadkill cafe · Dec 16, 2012

You're on a roll today SB. What temp are you doing the picnic at, 225*?

jarjarchef · Dec 16, 2012

Busy beaver today.....

smoking b · Dec 16, 2012

jarjarchef said:
Busy beaver today.....

Lol - the ribs gave me inspiration as soon as I tasted them & realized how awesome they had turned out...

Roadkill Cafe said:
You're on a roll today SB. What temp are you doing the picnic at, 225*?

Yup that's what I'm shooting for - hovering around 232 still waiting for things to stabilize before I make any adjustments...

dirtsailor2003 · Dec 16, 2012

Looking forward to the finished photos! Looking good!

smoking b · Dec 16, 2012

Just went out & put the meat probe in. It says IT is 145*

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smoking b
Dec 16, 2012

Smoker temp holding steady at 226-228* Updates to follow as they come up

forluvofsmoke · Dec 16, 2012

Gotta catch up with this in the morning..sounds like you're on a roll...why stop all the fun, huh?

Dude, you sound like me a couple years ago...fire up a smoker or two (heck, sometimes three) and never let them cool-down between smokes for an entire weekend! Ah, I have slowed down a lot since then though...but those were some fun times!

EDIT: Oh, sure, now ya post a pic while I'm replying and I missed it! LOL!!! Lookin' tasty already!

Eric

roadkill cafe · Dec 16, 2012

That picnic is looking mighty tasty.

smoking b · Dec 17, 2012

Thanks guys

It looks like I made it to the stall - IT has been 162* for over an hour & a half now. I went out to check on it & figured I would take a really quick pic.

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smoking b
Dec 17, 2012

I think I'm gonna take a quick nap & maybe dream/drool about the yummy food that awaits me later today

This picnic is starting to look delicious!

smoking b · Dec 17, 2012

Still stalled at 162 like a champ! Might need the big one for this lol!

jarjarchef · Dec 17, 2012

Looks good....

smoking b · Dec 17, 2012

Looks like it made it through the stall - IT is now 171* smoker temp 230* Snagged another very quick pic.

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smoking b
Dec 17, 2012

Smelling really good now too

stovebolt · Dec 17, 2012

Looks great. You are on a roll for sure. That's going to be awesome.

Chuck

smoking b · Dec 17, 2012

jarjarchef said:
Looks good....

Thank you!

stovebolt said:
Looks great. You are on a roll for sure. That's going to be awesome.

Chuck

Thank you! & I've already decided to smoke some more nuts later today & perhaps even a top round for sammys as well - I just picked it up Saturday & might as well smoke it so I don't have to freeze it

stovebolt · Dec 17, 2012

I would love to have half of your energy! Good luck on the rest of the smoking.

Chuck

jarjarchef · Dec 17, 2012

Looks great....... What IT are you going to pull it at? Are you going to let it rest in some type of liquid? Did you use a rub? Did you save the skin to make pork rind pellets?

tjohnson · Dec 17, 2012

Very Nice!!!

sqwib · Dec 17, 2012

Looking good

chef jimmyj · Dec 17, 2012

Looks good you are banging out some great chow!...JJ

smoking b · Dec 17, 2012

jarjarchef said:
Looks great....... What IT are you going to pull it at? Are you going to let it rest in some type of liquid? Did you use a rub? Did you save the skin to make pork rind pellets?

I am going to pull it at 200* to wrap & rest. I'm not sure about the liquid but I guess I need to figure out soon. I'd like to keep as much bark as I can. Yes I did use a rub & I saved the skin to try out but I don't have a lot of faith in it working from what I've read. Won't know till I try though...

stovebolt said:
I would love to have half of your energy! Good luck on the rest of the smoking.

Chuck

Thank you Chuck!

TJohnson said:
Very Nice!!!

Thanks Todd!

Chef JimmyJ said:
Looks good you are banging out some great chow!...JJ

Thanks Jimmy!

1st attempt at pulled pork with new AMNPS & MES

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