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Different way of doing pulled pork. - Page 2

post #21 of 29

dont need a bun for good looking pork like that, but maybe some bread to mop the juices up

 

HT

post #22 of 29

Looks Great, Adam!!:drool----:points:

 

Thanks for confirming about the higher heat.Thumbs Up

 

Cliff from Maine is a big fan of higher heat & shorter times, but I never got around to trying it.(Not that I didn't believe Cliff)---One of these Days!!!!

 

And your Smoke didn't look heavy enough to hurt anything either.Thumbs Up

 

Nice Job, Neighbor!!Thumbs Up

 

Bear

post #23 of 29

This method works for brisket too BTW.

post #24 of 29
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post

dont need a bun for good looking pork like that, but maybe some bread to mop the juices up

HT

Thanks.

Quote:
Originally Posted by Bearcarver View Post

Looks Great, Adam!!drool.gif ----points.gif

Thanks for confirming about the higher heat.icon14.gif

Cliff from Maine is a big fan of higher heat & shorter times, but I never got around to trying it.(Not that I didn't believe Cliff)---One of these Days!!!!

And your Smoke didn't look heavy enough to hurt anything either.icon14.gif

Nice Job, Neighbor!!icon14.gif

Bear

Thanks Bear. I have been cooking stuff hot and fast for awhile now.

I wanted the heavy smoke because of the short time in the smoker. It works.


Quote:
Originally Posted by Okie362 View Post

This method works for brisket too BTW.

Good to know.
post #25 of 29
Quote:
Originally Posted by c farmer View Post

At least for me. I have been making pp for my son's tournament baseball team to sell. It's been super hot here and at the end of my work day o don't want to get up in the middle of the night to take care of the meat.

So this is what I do. Limited pics cause I wasn't planning on posting this.


Pork seasoned.

IMG_20160721_180425289_zpszxi07e36.jpg

IMG_20160721_180433355_zpsbaxesnou.jpg

On the uds. Temps bout 280.

IMG_20160721_183950561_zpsycsoveqh.jpg

I still wanted smoked flavor so I had some heavy smoke for a while.

IMG_20160722_192450968_zps9udcfvkv.jpg

It thinned down to this.

IMG_20160721_193734197_TOP_zpsodhvawd0.jpg

After 4 hours I put them into a big electric roaster to finish cooking over night. Only added a bit of water.

No pics of this. Sorry.

In the morning it was super tender, stayed in the roaster all day while serving.

I had some for dinner. Still got a good smoke ring and bark.

IMG_20160722_215055586_zpsd2xtkq9t.jpg

IMG_20160722_215100644_zpsoic3v9ls.jpg

And my dinner plate. Nope, no bun.

IMG_20160722_215156108_zpswkeaa1np.jpg

I guess the reason I posted this is to let people know heavy smoke for a bit them finish in the oven or not in a smoker still can produce a great product. It had great smoke flavor.

Got pp cooking all weekend this way for games.

Awesome PP!  points1.png  Carbs are over rated!

 

Mike

post #26 of 29
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Awesome PP!  points1.png   Carbs are over rated!

Mike

Here was my meal yesterday.

IMG_20160723_210443893_zpsx5ijxquz.jpg
post #27 of 29

That is a nice plate!:drool

 

Mike

post #28 of 29

Adam, That looks sooooo good...   Thumbs Up ......

post #29 of 29

   I put the meat in a slow cooker with seasoning late at night,cook until just about falling apart and then smoke for a few hours the next day.I pull it apart half way through the smoking. Telling your company that you started in a slow cooker is optional..:yahoo::canada-flag-68::hockeyeurbaston: 

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