early spring 1st pulled pork.

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jogas

Newbie
Original poster
Mar 22, 2017
5
10
Montreal, Canada
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
 
 
It would have pulled easier if you let it cook a little longer.

I usually pull mine out of the smoker at 205.

You can just pull the pork with your hands, no tools needed.

Next time try a butt, they are much better for PP, IMHO!

Al
 
Your PP looks like it turned out pretty good.  But like Al said, it was just a bit undercooked.  I never pull mine out of the heat until the IT is 205, and then it pulls very easily.  Also, like Al mentioned, I always use a pork butt for pulled pork.

Your bark seems to be great.  Since neither Miss Linda nor I eat any fat, I never worry about getting bark on the fat cap--it just gets removed before I pull it.

Other than that, your technique looks just fine.  Good job.

Gary
 
Looks great.  I agree to go to a higher temp for consistancy, and I let mine rest longer, up to 2 hours if I have time. 

Just keep practicing, you can always hide you mistakes by eating them.
 
Looks good! The picnic is like the white meat in a chicken ... also I was reading through your post and all your numbers look good! I've done lots and lots of butts and pullin at 200 works great ... I use to pull at 197 all the time .. I think the problem you had was your cooking temps were lower then what thermometer was telling you . At those temps a 4 lb butt would have been done earlier. What happens if you have temps that are to low is the the fat in the butt won't render .. essentially melting and giving that meat all it moistness.. keep up the good work ! Your knowledge of the cook was pretty spot on now you just have to learn to run your smoker .. it takes time and lots of meat!
 
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