Pulled Pork, Second Attempt Qview
- Thread starter disco
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Hoping for a quick answer here. I have been using my remote thermometer. Based on this, I slid my instant read thermometer in and it went in very easliy but agree with the temperature of 198 on the remote. Should I pull it out or wait till 208 as I have read around the site? HELP!
smokinclt
Meat Mopper
If it goes in super easy you should be done. I usually pull them at 205 but sometimes they are ready before that. A good test is try and move it just a little and if it starts falling apart its definitely done.
Post some pics we all like to drool!
Doug
Post some pics we all like to drool!
Doug
Thanks. Pulling it now and will let it rest covered for a couple of hours and will post pictures.If it goes in super easy you should be done. I usually pull them at 205 but sometimes they are ready before that. A good test is try and move it just a little and if it starts falling apart its definitely done.
Post some pics we all like to drool!
Doug
smokinclt
Meat Mopper
sounds fantastic. wrap it in foil then a beach towel and place in a cooler and it will stay nice and hot as well. can't wait to see pics.
bama bbq
Master of the Pit
208*? I start checking about 190* for a butt I'm gonna pull, if I get resistance, I check again in 30 minutes, repeat. I stop when the probe slides in without resistance, let it cool down on the counter top (don't wrap or rest in cooler), pull it by hand, then eat.
This is just me: If you wrap it it will continue to cook. It's done if the skewer slides in -- it doesn't need to continue to cook.
In his book Low & Slow: Master the Art of Barbecue in 5 Easy Lessons, Wiviot says, "There are various general indicators of doneness, but the shoulder is only truly done when you observe all three of these signs in the meat:
1. EASY PIERCING Insert a meat fork into the shoulder. Does the fork glide easily into the meat?
2. PULLING AWAY Check the blade bone. Is the meat pulling away from the bone? Is the bone loose when you wiggle it with a pair of tongs?
3. RIGHT TEMPERATURE Poke an instant-read thermometer into a meaty (not fatty) section of the shoulder. Is the temperature 197°F to 200°F?
If you can say “yes” unequivocally to all three questions, the pork is done."
This is just me: If you wrap it it will continue to cook. It's done if the skewer slides in -- it doesn't need to continue to cook.
In his book Low & Slow: Master the Art of Barbecue in 5 Easy Lessons, Wiviot says, "There are various general indicators of doneness, but the shoulder is only truly done when you observe all three of these signs in the meat:
1. EASY PIERCING Insert a meat fork into the shoulder. Does the fork glide easily into the meat?
2. PULLING AWAY Check the blade bone. Is the meat pulling away from the bone? Is the bone loose when you wiggle it with a pair of tongs?
3. RIGHT TEMPERATURE Poke an instant-read thermometer into a meaty (not fatty) section of the shoulder. Is the temperature 197°F to 200°F?
If you can say “yes” unequivocally to all three questions, the pork is done."
Last edited:
Thanks for the advice. I am going with the wrapping and resting as that is the recipe started with but will try it your way next time.
I let it rest for 2 hours wrapped in foil, newspaper and a towel. It pulled apart perfectly and it was easy to remove the fat. I added SoFlaQuer's Finshing Sauce.
The end result was terrifc. I have never had anything close to it in a restaurant. I am having a group over to Passing Wind Estates in a couple of months and this is what I will serve.
I thank everyone for their advice and support. If not for this forum, I would have searched for information interminably and doubt I would have got the excellent result I did. This forum is a saviour to all new smokers.
Pictures below.
Out of the wrap.
It just fell apart when I touched it.
Tearing it apart was very easy.
The rub I use for grilling made an incredible bark. I think the mustard really helped it adhere.
It tasted great as it was.
But SoFlaQuer's Finishing Sauce made it incredible.
This will be something I will make again and again. Thanks to everyone who posted and helped.
The end result was terrifc. I have never had anything close to it in a restaurant. I am having a group over to Passing Wind Estates in a couple of months and this is what I will serve.
I thank everyone for their advice and support. If not for this forum, I would have searched for information interminably and doubt I would have got the excellent result I did. This forum is a saviour to all new smokers.
Pictures below.
Out of the wrap.
It just fell apart when I touched it.
Tearing it apart was very easy.
The rub I use for grilling made an incredible bark. I think the mustard really helped it adhere.
It tasted great as it was.
But SoFlaQuer's Finishing Sauce made it incredible.
This will be something I will make again and again. Thanks to everyone who posted and helped.
Great looking Pulled Pork!
Just for kicks, try it without the mustard next time and just dry rub it. Hands down bet you get the same results, Bark that is. There really is no need for a binding agent to adhere the spice to the outside of the meat. If you want mustard flavor inject it into the meat, and for the most part same for the spices you rub on. If you don't serve a piece of the "bark" most of that flavor isn't going to be there, it's all on the surface. With that said, the smoke penetrates into the meat and makes everything good. I guess that's why there's always that finishing sauce!
Just for kicks, try it without the mustard next time and just dry rub it. Hands down bet you get the same results, Bark that is. There really is no need for a binding agent to adhere the spice to the outside of the meat. If you want mustard flavor inject it into the meat, and for the most part same for the spices you rub on. If you don't serve a piece of the "bark" most of that flavor isn't going to be there, it's all on the surface. With that said, the smoke penetrates into the meat and makes everything good. I guess that's why there's always that finishing sauce!
I never used mustard when I grilled but read about it here. I will not try it the next time because it will be for company and I know this works but I will try it the time after that. Thanks for the suggestions.
That looks perfect!!
The weather here in the panhandle is warm and breezy... You look like you are in a fabulous place...
I just put a couple butts in the wsm for an overnite campout...
After many butts I do them like this.. http://www.smokingmeatforums.com/newsearch?search=a+tale+of+two+butts
Craig
The weather here in the panhandle is warm and breezy... You look like you are in a fabulous place...
I just put a couple butts in the wsm for an overnite campout...
After many butts I do them like this.. http://www.smokingmeatforums.com/newsearch?search=a+tale+of+two+butts
Craig
I enjoyed my visits to Florida. Definitely a nice place.
I like some of the ideas from your post. For example, it broke my heart to throw out the fat that had a nice layer of rub on it. Also, I don't really see the point of the foil wrap as there is so much fat and moisture in a butt. I will try your technique. Thanks for the suggestion.
smokinclt
Meat Mopper
Success! Congrats, Disco, on a tasty (if looong) smoke. Trust me, it just gets better and better from here.
hey disco. if im not mistaken. wrapping in foil not only keeps the boody from drying out, it also helps it to keep cooking slowly and warm until you get ready to pull it. was the mustard very strong or noticeable? i have used rub dry when smoking, never mustard and i am curious about it. i am wanting to say that i saw a post on here somewhere that said that cooking a bone in boston butt, that you can throw the 1 to 1.5 hour per pound method out the window as the butt having a bone in it changes everything. please someone correct me if im wrong. that loooks awesome though! i would love to have a taste of ur que. do u have an estimate of how much weight u lost during cooking?
First, please remember this only my second pulled pork so others are more knowledgeable.
As for wrapping in foil, I was referring to during the last part of the cooking, not the resting period. There are those on the site who recommend both. I got great results this time with wrapping it but I intend to try it without next time.
As for resting, again I have had advice both ways. I chose to wrap it in foil, then newspaper, then in a towel and then into a cooler. It sat for 2 hours and was delicious. However, others smoke it until it is very soft and then pull it. Note earlier in this thread.
The mustard was not a strong taste. As a matter of fact, I didn't taste it at all. Again, there are recommendations both way. I used mustard this time and got a great butt.
I tried to use the 1.5 hour per pound my first time and it definitely took longer than that and I had no bone. I see unanimity on the forum that going by time is difficult. You are much better off cooking until it is done however long it takes. This one took way longer than I planned. However, I was going by temperature and note the posting above that gives what appears to be a much more accurate test.
I say I lost well over a pound to cooking and removing the fat.
I hope some more experienced members see this and correct anything I get wrong. Also, feel free to just post a question in a new thread. I have received great advice that way.
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
Thanks so much for the help.Success! Congrats, Disco, on a tasty (if looong) smoke. Trust me, it just gets better and better from here.
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