Originally Posted by wildemc
Supposed to be nice here in MN this weekend so I'm planning my first smoke with my Mastebuilt 30" Propane Smoker. It's seasoned and I've purchased a cast iron pan instead of the disk as I witnessed flare ups right away during my season.
My plan is to buy 3 racks of spare ribs and a pork shoulder from Costco. I have applewood chunks and want to try to maintain around 230-250 the whole time. Obviously the shoulder will take longer so I plan on putting that on in the morning and then do the 3-2-1 method on the ribs. I like sauced ribs so I plan on saucing during the last 30 minutes. A couple questions:
1. Is my plan solid or any advice? It sounds good. Am I safe to do both shoulder and ribs? Yes put the shoulder under the ribs so the rib juice drips on it.
2. What do people do to freeze the pulled pork? I don't have a vacuum sealer yet. I would get a vacuum sealer, you can use freezer bags, but you will get freezer burn pretty quickly.
3. Any estimate on how long the shoulder will take? It will take 1 1/2 to 2 hours per lb. I always use the 2 hour estimate, and if it gets done early, you can wrap it in foil & towels or a blanket & put it in a dry cooler. It will stay hot for 5 or 6 hours. Then pull it when you are ready to eat. I know it's always different but ballpark? 16 hours. I think the Costco ones are about 8 pounds.
Any other advice? Use a finishing sauce on the PP, Chef Jimmy J, & SoFlaQuer both have good ones. Also, I smoke shoulders in a pan sitting in their own juices. I think it makes a juicier PP. Can't wait!!!
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ