I've never tried to make pulled pork on the smoker. What cut of meat would you recommend for pulled pork.
Cheers
Cheers
Pulled pork help.
- Thread starter taudmucker
- Start date
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theyankeesmoker
Fire Starter
I've done pulled pork in the oven. Always use bone in. Helps maintain temp on my side. I've heard of so many different types of butt. The one I get from the market is just called pork shoulder.
I've heard people inject it, or spritz it. Never done that. Just put the rub on, let the rub sit overnight, and you get a nice bark and it will be juicy.
I've heard people inject it, or spritz it. Never done that. Just put the rub on, let the rub sit overnight, and you get a nice bark and it will be juicy.
FYI Boston butt and shoulder are the same cut. Comes bone in or boneless.
I prefer bone in. Save the bone it makes great smoked beans.
I prefer bone in. Save the bone it makes great smoked beans.
theyankeesmoker
Fire Starter
Dirt, thx, very important. I forgot to mention it's the same cut, just different name.awesome idea with using the bone for beans. My wife always used it for broth.
I could only get shoulder without the bone. So I've tried it and it's in the smoker so hopefully it will turn out well. Cheers for the advice everyone
lancep
Master of the Pit
Bone it, bone out, whole shoulder, butt, or picnic are all going to make great pulled pork. The most important thing, above any rub, injection, or sauce, is patience. All you really have to do, is put it in the smoker and wait till it's done. 205* seems to be the general consensus although personally I will often go a little north of that. Since its boneless, if it has a net and you haven't already done so, get the net off of it. First one I ever cooked I left the net on and lost the whole layer of bark.
Lance
Lance
Cheers.
Yeah It came with string but only 3 bits so I didn't take it off. Hopefully I won't lose the bark. Yeah I've kept it around 212 it's been in for 4 hours and I'm going to leave it for another 4.
Yeah It came with string but only 3 bits so I didn't take it off. Hopefully I won't lose the bark. Yeah I've kept it around 212 it's been in for 4 hours and I'm going to leave it for another 4.
theyankeesmoker
Fire Starter
No I didn't take any I forgot. After 8 hours I took it out let it rest and the went to pull it but i wasn't able to so I had just slice into pork steaks instead. Still was nice and juicy but to get it able to pull i think will need to leave it in longer is that right? I'm going to try it again next Sunday and I'll remember to take photos then.
lancep
Master of the Pit
Yes, leave in longer, it wasn't done yet. You want to cook it to an internal temp of 200+ If it has a bone, the bone should slide out clean with little effort. Depending on size and cooking temp this can be a looong smoke so plan for it.
Lance
Lance
theyankeesmoker
Fire Starter
The internal temp should be between 195 and 205.if you haven't done so, you should get one of those thermometers. I didn't get one at first and after fudging my first brisket, decided to get one and never regretted it.
Yeah I've ordered one of them thermometers should be here next week. Yeah I'll take all the tips onboard and I think I'm going to leave it for about 12 hours. I'll post photos after hopefully of some good looking pulled pork.
mainemade82
Newbie
- Feb 13, 2016
- 11
- 14
My first pulled pork was the butt. came out great. I smoked mine at 250 for about 12 - 13 hours. came out decent. I put a post on here about it. I rubbed mine about 3 hourse before I smoked it and let it sit in the fridge,it made a syrupy like glaze all over the pork. I only actually smoked the pork for about hour thirty min becuase I didnt want it to be too smokey (my first time) You can taste the smoke but I think I will be smoking it next time for a little longer. but the peice of meat I had was almost 10 pounds too. I would imagine that a smaller cut of meat would take less time to get the smokey taste.
From what I have been doing is getting the leaner more cheaper cuts of meat and learning on those. that way if I screw up it wont be a 38$ brisket im messing up.
From one beginner to the next hope this helped a little at least.
From what I have been doing is getting the leaner more cheaper cuts of meat and learning on those. that way if I screw up it wont be a 38$ brisket im messing up.
From one beginner to the next hope this helped a little at least.
Yeah cheers any advice I'm going to take on board until I get it right. I done a brisket last week and it turned out well and I've done ribs and they turned out good so I was a bit disappointed when my pulled pork didn't work. But I'll keep trying until I get it right
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