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ECB pulled pork first attempt!! With q-view

post #1 of 8
Thread Starter 
As I write this I have a 3lb pork loin roast smoking in the ECB (low on time and cash so I had to make do with the cheaper cut). It's been about 2 hours and we're cooking beautifully. A couple temp scares but first, some q-view thus far..
[IMG]




Will post the recipe for the rub I used a bit later on. I got the smoker up to 225 easily. But keeping it there was the challenge. I got this bad boy up to 500 degrees Fahrenheit before I realized it was time to take some coals out. Now she's sitting at a cool 250. Check back for some more updates!!
post #2 of 8

count me in for the smoke!  popcorn.gif

 

Kat

post #3 of 8
Thread Starter 
Ok so we've reached the 4 hour mark on our pork. IT is at around 168 and its starting to look great. I've been basting it in an apple juice-apple cider vinegar mixture (2:1) once an hour since it hit 145 deg IT. Here's a q-view of the progress





It's getting there can't wait to eat
post #4 of 8

Awesome, it looks like it's getting there!   I can almost smell it from here!

post #5 of 8
Thread Starter 
The moment of truth....


After its been pulled....

And the sandwich, topped in homemade coca cola BBQ sauce and summer slaw from Stop n Shop


The pork was a little dry, but the flavor was incredible. Raving reviews from everyone who dug in. Overall my first smoking experience was a great success. I think next I'm gonna try some ribs.
post #6 of 8

Looks great!  Nicely done!

 

If you thought it was a tad dry, take a look at one of the finishing sauce recipes for next time.  SoFlaQuer's is a favorite here:

 

http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

 

Thanks for sharing your Qview!

 

Red

post #7 of 8
Thread Starter 
I might just have to try that finishing sauce. Thanks Red!
post #8 of 8

Mr. Chuckie  I think you did well for the cut you were using.  And this Texan like the tortilla over the bun.  SeenRed's advice on the SoFla's finishing sauce is spot on. I wont pull without it now. ( Secret: I like it so much that I add apple cider and use it to mop my brisket now as well)  

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