I didn't take many pics, being my first time I wasn't very organized, and my hands were messy most of the time.
But I gotta share my first PP with you guys because y'all helped me make one of the best tasting meats I have ever cooked!!!
I started with two shoulders from Sams that weighed 14lbs total in the package.
I trimmed the fat because I decided that it would be put to better use added in to ground venison for breakfast sausage. After unpacking and trimming, each piece weighed ~6.5lbs.
I coated them with mustard and used Jeff's rub recipe with a few tweaks.
I used this tutorial:
http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
My propane smoker stayed between 225-240* degrees, monitored with my digital wireless receiver thermometer. It took 12 hours to reach 165* IT. Stalled at 150*, then again at 158*, and at 162*.
Next I foiled them using Chef JimmyJ's Foiling Juice recipe, then finished in my preheated 250* oven. It took 5 hours for them to reach 205* in my oven.
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Last I wrapped em in towels and left them in the cooler for 4 hours. I was tired and didn't care how long I left them in the chest, they turned out awesome tho. When I removed them from the chest and unwrapped they were still really hot, I had to use my silicone gloves to handle them.
Here is a picture of the first one I unwrapped, it was falling apart.
Here is a picture of the them both pulled.
Got the idea to use my roasting pan to prep and pull from the poster rabbithutch, plus a couple other tips.
http://www.smokingmeatforums.com/t/132105/pork-butts
I vacuum packed 4 individual 1lb bags and froze them, didn't add any sauce back.
Tomorrow I'm feeding my family with the other 4.7lbs. Right now the meat is in the fridge chillin, and the drippings are separating. The meat is perfect without any sauce, but I guess I'll add some back when I reheat.
Now it's time for my buns!
I found a recipe for onion buns on the King Authur Flour website Chef JimmyJ recently introduced me to, but I used the Amish Bread recipe Roller posted and modified it a bit.
http://www.smokingmeatforums.com/t/113196/amish-white-sandwich-bread
My mods:
Then I rolled the dough in a log (instructions on KAF website). Cut it in to 12 buns.
They had the beautiful pinwheel shape, but when I covered the buns for the second rise I used a damp terry cloth towel to cover them. I usually use linen cloth, but the 2 I have were in the dirty hamper. Well, when I removed the terry towel the fibers had stuck to the top of the rolls, and broke my risen dough (arrgh!). So I had to knead them, and start the rise over again. I ended up covering them with parchment paper and wet paper towels over that. It removed easily, and didn't crash my dough.
They prolly would have been lighter and larger had the rise not been messed up.
They smelled wonderful in the oven, and tasted amazing!
This is gonna be an awesome dinner!
My family will be impressed!
Don't worry, I will take all the credit. ;p
But I gotta share my first PP with you guys because y'all helped me make one of the best tasting meats I have ever cooked!!!
I started with two shoulders from Sams that weighed 14lbs total in the package.
I trimmed the fat because I decided that it would be put to better use added in to ground venison for breakfast sausage. After unpacking and trimming, each piece weighed ~6.5lbs.
I coated them with mustard and used Jeff's rub recipe with a few tweaks.
I used this tutorial:
http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
My propane smoker stayed between 225-240* degrees, monitored with my digital wireless receiver thermometer. It took 12 hours to reach 165* IT. Stalled at 150*, then again at 158*, and at 162*.
Next I foiled them using Chef JimmyJ's Foiling Juice recipe, then finished in my preheated 250* oven. It took 5 hours for them to reach 205* in my oven.
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Last I wrapped em in towels and left them in the cooler for 4 hours. I was tired and didn't care how long I left them in the chest, they turned out awesome tho. When I removed them from the chest and unwrapped they were still really hot, I had to use my silicone gloves to handle them.
Here is a picture of the first one I unwrapped, it was falling apart.
Here is a picture of the them both pulled.
Got the idea to use my roasting pan to prep and pull from the poster rabbithutch, plus a couple other tips.
http://www.smokingmeatforums.com/t/132105/pork-butts
I vacuum packed 4 individual 1lb bags and froze them, didn't add any sauce back.
Tomorrow I'm feeding my family with the other 4.7lbs. Right now the meat is in the fridge chillin, and the drippings are separating. The meat is perfect without any sauce, but I guess I'll add some back when I reheat.
Now it's time for my buns!
I found a recipe for onion buns on the King Authur Flour website Chef JimmyJ recently introduced me to, but I used the Amish Bread recipe Roller posted and modified it a bit.
http://www.smokingmeatforums.com/t/113196/amish-white-sandwich-bread
My mods:
- 2 c warm water (110 degrees F/45 degrees C)
- 1/3 c heaping packed light brown sugar
- 1 1/2 TBS active dry yeast
- 2 tsp salt
- 1/4 c EVOO
- 6 c AP flour
- 2 tsp onion powder
- 4 TBS vital wheat gluten (thanks to Mdboatbum who posted this mod in the Amish Bread thread)
- 3 TBS of minced dried onions
Then I rolled the dough in a log (instructions on KAF website). Cut it in to 12 buns.
They had the beautiful pinwheel shape, but when I covered the buns for the second rise I used a damp terry cloth towel to cover them. I usually use linen cloth, but the 2 I have were in the dirty hamper. Well, when I removed the terry towel the fibers had stuck to the top of the rolls, and broke my risen dough (arrgh!). So I had to knead them, and start the rise over again. I ended up covering them with parchment paper and wet paper towels over that. It removed easily, and didn't crash my dough.
They prolly would have been lighter and larger had the rise not been messed up.
They smelled wonderful in the oven, and tasted amazing!
This is gonna be an awesome dinner!
My family will be impressed!
Don't worry, I will take all the credit. ;p
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