Pulled Pork this Weekend Heavy QVIEW!
- Thread starter smokefever
- Start date
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I was using a cheapy electric brinkman...and that could have been the problem. BUT....crossing fingers for you!
I just know you will rock it! Tired but it will taste sooo good!
Kat
I just know you will rock it! Tired but it will taste sooo good!
Kat
wvsmokey
Fire Starter
Almost to wrap time....it will go by quicker when its foiled.
Gotta run....show pics so I can see in the morning!
Night!
Kat
Gotta run....show pics so I can see in the morning!
Night!
Kat
Thank you Wvsmokey! Its coming along pretty well, I'll be tearing into the baby backs here in the next hour.....more pics coming
Its 1:15 am EST and I have just pulled my late night snack off the smoker. The butts are at 165 IT so they have been double foiled and put back on the pit. I'll take them til 205 and put them in a cooler with towels and let them hang out til I wake up. Here's a couple shots of the Baby Backs I did............
I didnt wrap these at all, just let them cook straight for 4.5 hours. I just used aluminum foil to pull them off the smoker since I already had it out there to wrap the butts.
These were so incredibly moist. Perfect amount of smoke and the sauce I made just set them off. You taste the smoke in the bark, the awesome pork flavor in the flesh and you get that hint of sweetness from the fruits in the sauce.
I didnt wrap these at all, just let them cook straight for 4.5 hours. I just used aluminum foil to pull them off the smoker since I already had it out there to wrap the butts.
These were so incredibly moist. Perfect amount of smoke and the sauce I made just set them off. You taste the smoke in the bark, the awesome pork flavor in the flesh and you get that hint of sweetness from the fruits in the sauce.
Hahahah, man, I love your style. :)
Ribs look great. Kind of sending me into withdrawal. Damn, I mean, it's been at least 5 days since I smoked some :(Its 1:15 am EST and I have just pulled my late night snack off the smoker. The butts are at 165 IT so they have been double foiled and put back on the pit. I'll take them til 205 and put them in a cooler with towels and let them hang out til I wake up. Here's a couple shots of the Baby Backs I did............
I didnt wrap these at all, just let them cook straight for 4.5 hours. I just used aluminum foil to pull them off the smoker since I already had it out there to wrap the butts.
These were so incredibly moist. Perfect amount of smoke and the sauce I made just set them off. You taste the smoke in the bark, the awesome pork flavor in the flesh and you get that hint of sweetness from the fruits in the sauce.
Thanks Demo, gotta have a little snack right??
Just hit the 13 hour mark, and the IT is at 181 and climbing by the minute. Hopefully I hit the mark pretty soon so I can throw these bad boys in the cooler and get some sleep. I cant wait for lunchtime tomorrow!!!
Here's the QVIEW of the final product. What an inredible adventure this turned out to be. From the wind kickin my butt and causing big temp drops, to the baby stalls, to finally getting the CGO under control and keeping temp for more than 8 hours, to enjoying my midnite snack of baby backs, and finally hitting the target temp 14 hours later. I double wrapped both the butts at 165 IT, and from there it took another 3.5 hours for the IT to get to 205. They rested in the cooler with an old hoodie over top of them and were still nice and warm when I woke up 4 hours later. Ok now what everyone is waiting for..........
Pulling the bone out
Beautiful smoke ring achieved!!
Just falls apart right in your hand
I could not be happier with the results. The pork is so incredibly tender, and after mixing my sauce in it's heavenly!! You taste the rich smoke flavor righ off the bat, but then you chew and start noticing all the different flavors in the sauce. Its subtle, sweet and smoky.......and best part of all, the fam LOVES it! Thanks so much everyone for hanging in there with me and for all your posts on this thread. You definitely made this long smoke sooo worth it!
Pulling the bone out
Beautiful smoke ring achieved!!
Just falls apart right in your hand
I could not be happier with the results. The pork is so incredibly tender, and after mixing my sauce in it's heavenly!! You taste the rich smoke flavor righ off the bat, but then you chew and start noticing all the different flavors in the sauce. Its subtle, sweet and smoky.......and best part of all, the fam LOVES it! Thanks so much everyone for hanging in there with me and for all your posts on this thread. You definitely made this long smoke sooo worth it!
austinl
Smoking Fanatic
Looks great; love the pile of meat right on the cutting board! I don't know how many times I've questioned what the results might be due to cold weather or wind or whatever but that just goes to show if you have patience and stick with it the best you can it usually comes out great in the end.
I agree 100% It was definitely a pain and tested my patience when the wind was whipping. But like you said, just stay calm, grab a beer or whatever you drink and sit back to enjoy the ride. Next time it happens, you will be on top of it!!
Yeah, have to keep your energy levels up on those long smokes. Its kind of funny when I have a party with a bunch of people over, the ribs and whatnot come off the smoker, everyone else digs in and they notice that I don't eat very much. Then again, they only watched as 8 racks came out the smoker, not knowing that 9 or 10 went in to start with :)Thanks Demo, gotta have a little snack right??5 days? What are ya waiting for??
As for the wait, you're right. It's been too long. Just decided to smoke a nice little pork loin. Qview to follow of course :)
You sure did Kat, thanks again for keeping me in there
Told ya it would be worth it! You have my tummy growling this morning!
Kat
Thanks a bunch dirt! Its crazy going through all that in one smoke, but yes.....definitely worth the wait!
LMAO @ the missing racks
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