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Pulled Pork, Second Attempt Qview

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lol DUH! i have no idea what i was thinking disco. the thought never crossed my mind that you were possibly talking about foiling it before it was finished cooking. i never do that, didnt even know that it helped the process until i got on here. so as far as that goes, i appologize. i always rest mine in foil in a cooler to let the juices reicorporate though. i think i might try the mustard. isnt it sad to lose even one ounce of goodness much less a pound? lol Happy smoking
 
Welcome to your new addiction. Glad you took the time and it came out for ya. Remember you get about a 40% loss in weight when you do the smoke for the larger cook.  When you have something that good, running out can be a problem.
 
fpnmf said:
I cut the fat off before the smoke...more bark...

Resting the meat in foil has benefits... I forgot where I got this:::

You should let any meat rest after cooking it. The juices retract into the center of the meat (the bulge in the middle which you see in some cuts) and if you cut into it immediately afterwards those juices will simply spill out. By letting it rest, the juices slowly redistribute throughout the meat so that when you cut into it more of the juices stay in the meat, making the meat more moist. Also, in the case of tough cuts like butts, resting in a fashion that they take along time to cool down (like wrapped and in an empty cooler to keep warm), then they hold at that finished temp longer helping to make it more tender without overcooking it.

 Craig
Click to expand...
I will try it. I agree about resting from cooking steaks and roasts to grilling, meat is just better after a rest.
 
imsmokingpork said:
lol DUH! i have no idea what i was thinking disco. the thought never crossed my mind that you were possibly talking about foiling it before it was finished cooking. i never do that, didnt even know that it helped the process until i got on here. so as far as that goes, i appologize. i always rest mine in foil in a cooler to let the juices reicorporate though. i think i might try the mustard. isnt it sad to lose even one ounce of goodness much less a pound? lol Happy smoking
Click to expand...
Please note the subsequent post about losing 40% on a larger butt. When you give it a try I hope you post!
 
Sound1 said:
Welcome to your new addiction. Glad you took the time and it came out for ya. Remember you get about a 40% loss in weight when you do the smoke for the larger cook.  When you have something that good, running out can be a problem.
Click to expand...
That is good information. I will be doing a larger smoke for a group soon.
 
i most definitely will post the next time i do ribs or a butt or something. urs looks awesome, thanks for the 40% figure....that will help me when i cook for the group of 40 or so this summer! oh, and btw this site rocks!
 
Sound1 said:
Welcome to your new addiction. Glad you took the time and it came out for ya. Remember you get about a 40% loss in weight when you do the smoke for the larger cook.  When you have something that good, running out can be a problem.
Click to expand...
I just took two butts out at 14 pounds that I had cut the fat off and smoked to 185...

After taking the bone out and some more fat I ended up with 7 pounds of great meat bagged..

Not bad considering...2.35 a pound cooked for awesome pork..(got 6 more twin paks in the freezer) 

Seems that is how most butts go here..

P4010007.JPG

P4010007.JPG

 
Disco....looks wonderful!  I dont use the mustard either....just rub that bad boy down....and let 'er rip. The natural "stickiness" of the meat (IMHO) works holding the rub on just fine.

I had a butt that took 20+ hours in an Electric Brinkman...that is why I went for propane!

Kat
 
imsmokingpork said:
i most definitely will post the next time i do ribs or a butt or something. urs looks awesome, thanks for the 40% figure....that will help me when i cook for the group of 40 or so this summer! oh, and btw this site rocks!
Click to expand...
I look forward to it. I agree this forum rocks. Just look at all the great suggestions and discussion in this thread.
 
KathrynN said:
Disco....looks wonderful!  I dont use the mustard either....just rub that bad boy down....and let 'er rip. The natural "stickiness" of the meat (IMHO) works holding the rub on just fine.

I had a butt that took 20+ hours in an Electric Brinkman...that is why I went for propane!

Kat
Click to expand...
So far, I have been happy with the Bradley but it does not have the flexibility of some of the fancier rigs. I may upgrade someday but I can live with the time frames for now.

Perhaps you can help me out with something unrelated. I got so much help and advice throughout this process and thread, is there any place to post to send a shout out for you guys who do so much for us who are still learning?
 
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