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9 lb Pork Shoulder into pulled pork (Q View)

post #1 of 9
Thread Starter 

Received a new MES from my wife this christmas and wanted

break it in right so here goes a 9 lb shoulder for pulled pork 

All rubbed up with Jeffs Rub

After a rest in the fridge wrapped in saran wrap over night.  Ready 

for the smoker now.

In the MES at 225 for what ended up being 15 hours

All Done! It smells even better then what it looks!

Pulled And ready to go on the bun with cole slaw and bbq sauce

HEAVEN!

post #2 of 9
Nice...I love pork butts..
post #3 of 9

Excellent job!, looks scrumptious .Nice price on the meat also !!

post #4 of 9
Great job nice looking bark on that butt!
post #5 of 9
Did you foil at any point? How long did it take? I normally foil at 160 in my mes but I don't get that good looking/tasting bark. Wondering if it increases cook time if you don't foil. Thoughts? Anybody ever foil to 185-190 and take back out to firm back up?
post #6 of 9
Quote:
Originally Posted by lowcountrygamecock View Post

Did you foil at any point? How long did it take? I normally foil at 160 in my mes but I don't get that good looking/tasting bark. Wondering if it increases cook time if you don't foil. Thoughts? Anybody ever foil to 185-190 and take back out to firm back up?


I always foil my butts at 165, taking them to 203-205 for pulling.  I believe foiling decreases cooking time.

post #7 of 9

Looks like a great way to break in the new MES! Put me in the no foil camp, I like Mr. Bark too much!

post #8 of 9
Thread Starter 

I keep it in the smoker uncovered all the way to 205 usually but took this one out at 204 haha. I wrapped it twic in foil then a couple towels. It was 7am when i took it out and didnt need it till 12. It was still nice and warm when i took it out and pulled it. Bark stayed crisp and inside was very moist. I will repeat this method from now on for sure. 

post #9 of 9

Looks GREAT!

Happy smoken.

David

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