Bought 2 ten pound pork shoulders the other day for 2.79 a lb, not the greatest price but I've been dying to make some pulled pork for the first time. I've got pork loins down pat, and can make a hell of pork loin and rack of baby backs, so now it's time to make some pulled pork, I've watched my grandad do it alot for family gatherings, he has an old coca cola machine he stripped out and made into a smoker, it works great for pork butts, holds heat awesome. I was using an old round smoker I don't even know the brand for the last 2 years and just got a new brinkman trailmaster for my birthday, did a pork loin on it last weekend, so today trying the pork shoulder, put mustard and honey on it last night than put my dry rub on it and wrapped it over night. Got the fire going this morning and got the shoulder on at 8am. As of 11:00 this afternoon meat temp is around 114. I'm having a hard time keeping charcoal in the brinkman seems to want to burn down quick, but I can keep smoker at around 260-275 no problem that's what ive been smoking at all day. More pics and info on the smoke as I go on thru the day!
Pork shoulder-pulled pork
- Thread starter frosty91
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padronman
Master of the Pit
padronman
Master of the Pit
grillmonkey
Smoking Fanatic
padronman
Master of the Pit
Care to share what's IN Grandad's cooking sauce?. Some of my grandads cooking sauce
Last edited:
padronman
Master of the Pit
I'm also making pulled pork and I was thinking of pulling around 195 or so, and then wrapping in foil and old towels nice and tight and than in an empty cooler for a few hours to keep warm till I'm ready to pull it, everyone else is at the winery while I'm home smoking and enjoying the bud light and peace and quiet with the dog haha
bear55
Master of the Pit
I always take mine to 205. Pull wrap in foil and then in the ice chest for an hour or so before pulling.
Ugggggh this stall is killing me, it's been on since 8am, it's 4:15 now, I know I know I need more patience lol. But the plan was to have this for supper at 7. I'm stuck at 160degrees, I've tried bringing smoker temp up to 250-up. And that's where it's at now, what do you guys think? Wrap it and hope it rises to temp before 7? Or wait it out? I'm thinking if it hasn't raised any by 4:45 I'm gonna put in foil pan with beer and wrap top and hope it reaches by 7:ish
Even at 250 you are HOURS away from a pulled pork IT of 203-205. Time to wrap and crank the temp up to 350 to hit your 7 PM target and still have a little resting time.
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