1st Pulled Pork - Need some input

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Feb 3, 2013

• #21

looks great......too cold for me....i would still be in bed....

 

B

beedsboys

Newbie

Original poster

Thread starter

Jan 8, 2013

12

10

London, Canada

• Feb 5, 2013

• #22

And here were my final results ..

Pork butt - everyone loved it .. Numerous compliments the next day too - gave take home to everyone ... Used finishing and BBQ sauce suggested above - easy and delicious

Brisket - 2nd one ever (new smoker here)
It cooked way faster then expected and I pulled it and threw in cooler quickly as I had to leave house for a couple of hours .. I then had to reheat in oven - looked and tasted great ..

Still lots to learn (of course) but been a tasty experience to date!

 

B

beedsboys

Newbie

Original poster

Thread starter

Jan 8, 2013

12

10

London, Canada

• Feb 5, 2013

• #23

Not all my pics saved ....

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• beedsboys
• Feb 5, 2013

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• beedsboys
• Feb 5, 2013

image.jpg

• beedsboys
• Feb 5, 2013

image.jpg

• beedsboys
• Feb 5, 2013

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Feb 5, 2013

• #24

Wow!!! Talk about good looking Brisket and pulled pork!

GREAT JOB!!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 5, 2013

• #25

Oh man!  You rocked that!  Looks amazing!  

Kat

 

imjesse1

Meat Mopper

Dec 25, 2012

166

16

Waukesha wi.

• Feb 5, 2013

• #26

I cooked brisket with shoulder and the brisket was ummm let's just say dry....
Did you take your brisket off early?
Are you using a power vent?
What temp?

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 5, 2013

• #27

They are certainly lookin' good in that pic BB!

Keep that Q-view comin'

Bill

 

stanton

Fire Starter

Feb 15, 2013

53

11

• Feb 15, 2013

• #28

beedsboys said:

And here were my final results ..

Pork butt - everyone loved it .. Numerous compliments the next day too - gave take home to everyone ... Used finishing and BBQ sauce suggested above - easy and delicious

Brisket - 2nd one ever (new smoker here)
It cooked way faster then expected and I pulled it and threw in cooler quickly as I had to leave house for a couple of hours .. I then had to reheat in oven - looked and tasted great ..

Still lots to learn (of course) but been a tasty experience to date!

Click to expand...

I noticed a couple things in your post. First off, it looks like you sliced your brisket with the grain. Brisket is sliced across the grain. The smoke ring looks real nice on the brisket. The brisket and pork looks very dark. Did you wrap either? The meats only take smoke for about 4 to 5 hours. After that the smoke ring won't penetrate any further and the crust has a tendency to dry out if you don't mop it frequently. The crust is where the favors are concentrated. So if the edge was a little dry, consider wrapping in foil after the first four hours of the cook (after the crust first turns dark). You will have developed the flavor in the crust, but need to finish the cooking process to get the desired tenderness.