Pork-tastic pulled pork, Canadian bacon, pork hocks...(Qview of course)

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Meat Mopper

Original poster

Nov 14, 2013

292

63

St Albert, AB

• Dec 7, 2013

• #1

Hey everyone,

Doing up a pulled pork butt for dinner tonight. Following the basic pulled pork from the forum and SoFlaQuers finishing sauce and a bit of home made BBQ sauce. Probably make a side of slaw as well and get some good dinner rolls.

Covered in Cajun seasoning, and smoking with a hickory apple blend

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• cdn offroader
• Dec 7, 2013

Also got a half dozen hocks that are going into pops brine

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• cdn offroader
• Dec 7, 2013

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• cdn offroader
• Dec 7, 2013

And finally, a nice loin that will be turning into some CB, also into the brine. Looking at doing peppered, maple glazed, plain and maybe Cajun flavor.

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• cdn offroader
• Dec 7, 2013

anyways, hope everyone is having a smoky day!

 

Last edited: Dec 7, 2013

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 7, 2013

• #2

update, 3hours in the smoker, IT is up to 106 and done smoking, started mopping it with apple cider and spiced rum.

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• cdn offroader
• Dec 7, 2013

gonna pull once it gets to 165, foil wrap and finish it off in the oven.

 

bungles

Newbie

Jul 5, 2013

23

10

• Dec 7, 2013

• #3

looks good man i just got mine on the smoker 20 min ago.

 

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 8, 2013

• #4

Finished product....Overall happy with my first run at pulled pork, was tender and juicy. Now gotta work a bit more on the bark...

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• cdn offroader
• Dec 8, 2013

Added so SoFlaQuers finishing sauce...

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• cdn offroader
• Dec 8, 2013

Served on buns w slaw, and homemade q sauce and Franks extra hot

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• cdn offroader
• Dec 8, 2013

 

Last edited: Dec 11, 2013

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

664

N. Central Idaho

• Dec 9, 2013

• #5

Looks great!!

 

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 11, 2013

• #6

Bacon was in brine for 12 days, so I checked it out, did a fry test a seasoned last night. Couldn't get the before and after fry test...didn't last long enough

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• cdn offroader
• Dec 11, 2013

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• cdn offroader
• Dec 11, 2013

Did 2 pepper(one in half), 1 plain and 1 maple/brown sugar with a mix of extract and real maple syrup.

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• cdn offroader
• Dec 11, 2013

Then today loaded up the smoker with the bacon, added some cheese and started cold smoking. Her she is after 2 hours. Gonna give the cheese 1 more hour and the bacon 4 more.

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• cdn offroader
• Dec 11, 2013

 

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 20, 2013

• #7

So the hocks are finally done brining, pulled them last night, and dried them in the fridge. Forecast is calling for snow and freezing rain as far ahead as it can see so, decided to go ahead and get smoking.

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• cdn offroader
• Dec 20, 2013

Here they are at 1hour in, smoking around 115 in a hickory apple blend , gonna bump up the heat now and get em cookin'

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• cdn offroader
• Dec 20, 2013

 

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 20, 2013

• #8

Final product, cooling and waiting to be frozen. Gonna keep one out for a pea soup I think.

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• cdn offroader
• Dec 20, 2013

My "assistant", waiting to see if there is anything he can help with...

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• cdn offroader
• Dec 20, 2013

 

stovebolt

Smoking Fanatic

Jul 7, 2010

807

33

Ozark foothills in Southwest Missouri

• Dec 20, 2013

• #9

  Everything looks great. I love Pops' brine and use it often. Great smoke!

Chuck

 

glogger

Newbie

Sep 23, 2013

2

10

• Dec 23, 2013

• #10

HI,

Ref pork hocks: What temperature did you finally used and for how long did you smoke them?

Many thanks,

 

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Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Dec 23, 2013

• #11

glogger said:

 
HI,

Ref pork hocks: What temperature did you finally used and for how long did you smoke them?

Many thanks,

Click to expand...

After I smoked them for the first hour, I put the temp up around 200 until they were 155 IT. I smoked for the first 3 hours, total time was around 7 hours.

 

• 

Reactions: glogger

snorkelinggirl

Master of the Pit

OTBS Member

Nov 15, 2012

1,025

105

• Dec 23, 2013

• #12

Hi CDN,

Wow, sorry I missed this thread when it first came out! Your ham hocks look great, fantastic color on them. Looks like a great bunch of curing and smoking projects, awesome job!

Happy Holidays!
Clarissa