Hey folks!
Just wanted to share my first experience with pulled pork with a few questions in regarde of my cook ( NOTE: second time i used my weber so still not fully seasoned. tempature outside was -5 in the morning and got up to +3 in the after noon.. was a beautiful warm day in the sun, I stayed outside for 10 hours haha )
I started with a 4# picnic.(I bought it last week on special and put it in my freezer, took it out 24 hours before I put any rub on it)
Rub i used was a mix of spice and herbs that my local bbq shop told me 2 use ( ive used before for other stuff, my wife and I love it.
I used lump charcoal and kept it steady betewn 220-235 ( it was not easy, ive heard this is the case with a new WSM ) it sometimes jump to 245-250 but i kept ti down with a bit of snow on the side of my weber LOL got 2 used wtv we have!!
I did use a bit of water in my pan
After 3 hours of cook, my temp was around 140-145 and decided not 2 wrap cause i do love a textures but i notice that my bark was not very nice. it was still fatty... ( I think it was the lack of sugar in my rub.. correct me if i am wrong. )
i kept it going untouch for a other 3 hours until I wanted 2 see my internal temp.. it was around 165 ( the famous stall ive heard about ) all good tho, i had a good scotch that kept me warm ;)
Once ive hit the 8hour mark i figured it be done .. 2 hours per #.....
no.. i was still at 170, figured i did something wrong, so i decided to wrap it after 1 hour, it hit 195-200f
I let it rest for 45 mins
Excited 2 see the final product, i decided to shred it.. only 2 find it was still very stiff but....it was still shredable
ive noticed a lot of fat was holding the meat together and was not letting me shred it easily. i did let alot of fat on my peice of meat orignaly for the sake of 8 hr cook .. should render pretty good.
finaly product was
hickory wood. the smoke on the meat was perfect, it was there but not 2 strong.
next time i will be using a other rub for the sake of sugar and a bit more salty flavor
I did pulled pork grill cheese.. was very good.
If you guys have and tips on anything you see i did wrong please, let me know. BBQ culture is new 2 me and i love 2 experiement with different things.
-jo
Just wanted to share my first experience with pulled pork with a few questions in regarde of my cook ( NOTE: second time i used my weber so still not fully seasoned. tempature outside was -5 in the morning and got up to +3 in the after noon.. was a beautiful warm day in the sun, I stayed outside for 10 hours haha )
I started with a 4# picnic.(I bought it last week on special and put it in my freezer, took it out 24 hours before I put any rub on it)
Rub i used was a mix of spice and herbs that my local bbq shop told me 2 use ( ive used before for other stuff, my wife and I love it.
I used lump charcoal and kept it steady betewn 220-235 ( it was not easy, ive heard this is the case with a new WSM ) it sometimes jump to 245-250 but i kept ti down with a bit of snow on the side of my weber LOL got 2 used wtv we have!!
I did use a bit of water in my pan
After 3 hours of cook, my temp was around 140-145 and decided not 2 wrap cause i do love a textures but i notice that my bark was not very nice. it was still fatty... ( I think it was the lack of sugar in my rub.. correct me if i am wrong. )
i kept it going untouch for a other 3 hours until I wanted 2 see my internal temp.. it was around 165 ( the famous stall ive heard about ) all good tho, i had a good scotch that kept me warm ;)
Once ive hit the 8hour mark i figured it be done .. 2 hours per #.....
no.. i was still at 170, figured i did something wrong, so i decided to wrap it after 1 hour, it hit 195-200f
I let it rest for 45 mins
Excited 2 see the final product, i decided to shred it.. only 2 find it was still very stiff but....it was still shredable
ive noticed a lot of fat was holding the meat together and was not letting me shred it easily. i did let alot of fat on my peice of meat orignaly for the sake of 8 hr cook .. should render pretty good.
finaly product was
hickory wood. the smoke on the meat was perfect, it was there but not 2 strong.
next time i will be using a other rub for the sake of sugar and a bit more salty flavor
I did pulled pork grill cheese.. was very good.
If you guys have and tips on anything you see i did wrong please, let me know. BBQ culture is new 2 me and i love 2 experiement with different things.
-jo