Pulled Pork, Second Attempt Qview

disco · Apr 2, 2013

The first time I tried pulled pork, I pulled it too soon as I hadn't allowed enough time.

The snow is finally leaving Passing Wind Estates here in the rockies so I decided it was time to try again.

Thaw.jpg

disco
Apr 2, 2013

I was able to get a 4 pound pork butt roast unfortunaly boned but it was on sale for less than the national debt. I slathered it with mustard (first time I am trying this for a rub).

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disco
Apr 2, 2013

I used my own rub that I use for grilling. I vary it a bit from time to time but this is the basic recipe:

Passing Wind Estate Rub

15 ml Kosher salt
15 ml Sugar
15 ml Brown sugar
5 ml Onion powder
15 ml Chili powder
1.25 ml Black pepper
65 ml Paprika
5 ml Garlic powder

I rubbed it on the roast yesterday at lunch and let it rest in the fridge.

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disco
Apr 2, 2013

My old guy plumbing woke me up at 3 am so I figured what the heck and through it in the Bradley at 230 F over hickory.

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disco
Apr 2, 2013

Shortly after I got up, it reached an internal temperature of 140 F and I pulled it and wrapped it foil and threw it into a 230 F oven.

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disco
Apr 2, 2013

Now I am waiting. I will take it to 208 F and then let it rest for 2 hours. I will add SoFlaQuer'd finishing sauce and cross my fingers! More pictures will be posted as I go.

smokinclt · Apr 2, 2013

Oh boy that is gonna be good. Did you use the oven for convenience? PP is one of my absolute favorite things. You can do so much with it including using it to add to ground beef for burgers etc.. Pork Rules!

disco · Apr 2, 2013

smokinclt said:
Oh boy that is gonna be good. Did you use the oven for convenience? PP is one of my absolute favorite things. You can do so much with it including using it to add to ground beef for burgers etc.. Pork Rules!

I used the oven because I'm cheap. It is still cold in the mornings here and I figured I'd pay for calories that would stay inside instead of heating up the outdoors. When it gets hot, I will do it all the way in the Bradley. I also love pork. Any creature that is that well marbled was meant to eat!

smokinclt · Apr 2, 2013

Oh that makes sense didn't even look at your location. When is the thaw gonna come for you?

disco · Apr 2, 2013

smokinclt said:
Oh that makes sense didn't even look at your location. When is the thaw gonna come for you?

It is getting up to about 55 F during the day but it is still freezing at night. Our last day of frost is usually around the end of May. Were you part of the bad weather in the US this spring?

smokinclt · Apr 2, 2013

Luckily we are a bit further south and west than where the storm hit. Its fairly temperate here. A bit chilly in the winter and a bit hot in the summer but overall not too bad. Typically the worst we get are some really bad thunderstorms.

disco · Apr 2, 2013

smokinclt said:
Luckily we are a bit further south and west than where the storm hit. Its fairly temperate here. A bit chilly in the winter and a bit hot in the summer but overall not too bad. Typically the worst we get are some really bad thunderstorms.

Sounds nice! Not enough for me to leave the mountains, but nice.

seenred · Apr 2, 2013

Looks good so far, Disco! Don't leave us hangin'....

disco · Apr 2, 2013

SeenRed said:
Looks good so far, Disco! Don't leave us hangin'....

8 hours in and still only at an internal temperature of 176. Tick Tock.

sound1 · Apr 2, 2013

Meat has it's own schedule, so far timing is about right....sounds like your weather about like ours here on the other end of the Rockies right now...and yup I wouldn't give up the mountains.

seenred · Apr 2, 2013

Disco said:
8 hours in and still only at an internal temperature of 176. Tick Tock.

Yeah sometimes they take a while to get throught that stall. Test a smoker's patience.

disco · Apr 2, 2013

Sound1 said:
Meat has it's own schedule, so far timing is about right....sounds like your weather about like ours here on the other end of the Rockies right now...and yup I wouldn't give up the mountains.

I have traveled in the mountains from New Mexico north. I really love the area you are in. Still beautiful mountains but quite different from here. Now 11 1/2 hours on the butt. This is a real eye opener for a newbie!

disco · Apr 2, 2013

SeenRed said:
Yeah sometimes they take a while to get throught that stall. Test a smoker's patience.

Just one more thing I have to learn. However, being patient is easier since I retired.

dirtsailor2003 · Apr 2, 2013

The last butts I did took just over 16 hours!! Glad I had a therm with alarms! Was able to sleep, finally pulled out of the smoker at 2am! I foiled them and let them rest until I got up at 6. Pulled the meat and made some pulled pork hash and eggs!

pgsmoker64 · Apr 2, 2013

MMMM....I always get better results from the WSM than the MES! Don't know why...the flavors are all the same no matter which pit I use but the times are always better coming off of the WSM!!!!

Can't wait to see the finished product DISCO!!!

Bill

disco · Apr 2, 2013

dirtsailor2003 said:
The last butts I did took just over 16 hours!! Glad I had a therm with alarms! Was able to sleep, finally pulled out of the smoker at 2am! I foiled them and let them rest until I got up at 6. Pulled the meat and made some pulled pork hash and eggs!

Now I know what is meant by low and SLOW! Har Coming up on 14 1/2 hours and the internal temperature is 197. Hanging in there but really wanting to taste the end product!

disco · Apr 2, 2013

PGSmoker64 said:
MMMM....I always get better results from the WSM than the MES! Don't know why...the flavors are all the same no matter which pit I use but the times are always better coming off of the WSM!!!!

Can't wait to see the finished product DISCO!!!

Bill

Perhaps you can help a poor ignorant newbie out. I am assuming that WSM and MES are brand names of smokers? Sorry if it is a stupid question but I am stupid.

seenred · Apr 2, 2013

Disco said:
Perhaps you can help a poor ignorant newbie out. I am assuming that WSM and MES are brand names of smokers? Sorry if it is a stupid question but I am stupid.

Nah, no such thing as stupid questions...the only way to learn is to ask. WSM=Weber Smoky Mountain smoker. MES=Masterbuilt Electric Smokehouse smoker.

Sounds like your butt is finally gettin' there.

bama bbq · Apr 2, 2013

Am I missin somethin? 14.5 hrs for a 4 lb butt?!?! That's over 3 hrs per lb!!! The last butt cook I did was an overnighter for two butts (no wrap); one 9.5 lb and one 8 lb, and they were done in 11.5 hrs (~ 1.2 hrs per lb). Granted I cooked them slightly higher temp (250*) but something's not right here fellas. I say poke the butt with a skewer or temp probe and if it slides in like a hot knife through butter it's done. Temp is only a hint at the finish line... tenderness tells you when it's done.

disco · Apr 2, 2013

SeenRed said:
Nah, no such thing as stupid questions...the only way to learn is to ask. WSM=Weber Smoky Mountain smoker. MES=Masterbuilt Electric Smokehouse smoker.

Sounds like your butt is finally gettin' there.

Trust me, I have many witnesses to support my stupidity! Thanks for the answer. Soon. Very soon.

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