or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Question
New Posts  All Forums:Forum Nav:

Pulled Pork Question - Page 2

post #21 of 31

Yea, I have about  14-16 hours that it will get to smoke, so I hope I can get it done so we arent waiting on me to leave. I was planning to inject mine with apple juice about 3 hours into the smoke so I could go to sleep and then wake up and it would have about 2-3 more ours to smoke. Thoughts? 

post #22 of 31
Thread Starter 
Quote:
Originally Posted by Davidhef88 View Post

My propane smoker goes to Watkins Glen with me every year. Usually do some ribs, butts, and fatties.
Ok you're just rubbing it in now 😉
post #23 of 31
Well the pork turned out pretty good! I cooked it at 250 for 16 hours. It was a 10 pounder. It was carmalized nicely, but not excessive. I'll slow the next one down and aim for a 24 hour smoke.
My AMPs went out 2 hours into the smoke so not as much smoke as I prefer. For some reason I have the toughest time getting mine to stay light
post #24 of 31

Glad it came out good.

 

If you are having problems with the AMNPS you can use the search bar on here as there are plenty of threads on how to fix AMNPS issues.

post #25 of 31
Thread Starter 
Ok so I tried the minion method for the 1st time last Saturday on a rack of ribs.It was an epic fail. I have a chargriller grill no fire box. I used Royal Oak lump with about a quarter of a chimney full with unlit lump around the outside. Had my stack all the way open and my side vent closed.my temp reached 350 and all the coals were lit or close to within an hour. I need to create a long smoke without having to add coal or wood every half hour since I don't have a fire box. Any help would be much appreciated.
post #26 of 31
Quote:
Originally Posted by Pulling-Pork View Post

Ok so I tried the minion method for the 1st time last Saturday on a rack of ribs.It was an epic fail. I have a chargriller grill no fire box. I used Royal Oak lump with about a quarter of a chimney full with unlit lump around the outside. Had my stack all the way open and my side vent closed.my temp reached 350 and all the coals were lit or close to within an hour. I need to create a long smoke without having to add coal or wood every half hour since I don't have a fire box. Any help would be much appreciated.

Some pics of how you tried to set it up might help. Also, lump burns really hot and fast. You could try briquettes and see if that is better.

post #27 of 31
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

Some pics of how you tried to set it up might help. Also, lump burns really hot and fast. You could try briquettes and see if that is better.
I copied The Dude Abides post. Searched Minion Method and found his post. I am going to try it again Thursday going to bury the wood chunks and use a coffee can to separate the lit from the unlit. I also worked on my side vent over the weekend so it seals better now.
post #28 of 31
Thread Starter 
Here We Go!
post #29 of 31
Thread Starter 
It's Go Time!
post #30 of 31
Thread Starter 
They're On!
post #31 of 31
Thread Starter 
Before Rub Pic
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Question