First attempt at pulled pork ...

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low n slowww

Newbie
Original poster
May 21, 2017
9
28
Sacramento, CA
Hello all,

My wife and I took a stab at pulled pork this weekend.  Here are the details.

- 4.5 lb pork shoulder brined for 2 days in water, salt, black pepper, sugar, apple cider vinegar, orange juice, paprika, garlic powder, onion powder, cumin, oregano, thyme, dried bell pepper, cinnamon, cayenne ...

- Dry rubbed right before smoke with much of the same seasoning as in the brine

- Smoked on our Brinkmann electric for about 7 hours.  Empty drip pan.  Intermittent smoke with hickory chunks.  Smoker temp. was about 250 to 275 F, though admittedly with a few spikes here and there due to wood chunk combustion (I had to use the smoker box toward the end).  At first I couldn't find my meat thermometer (I know ... I know -- I call myself a BBQ pitmaster?), so we winged it based on weight of the meat.  When I finally found the thermometer, the meat had an internal temp of about 209 F so we stopped at that point. 

- Finishing sauce was apple cider vinegar, brown sugar, red pepper flakes, salt, pepper, and remnants of the rub.

We got a nice bark, meat was tender and juicy, and everything was nicely seasoned.  I will say that some outside parts were a little over given poor temp. monitoring, but on the other hand, I like a little extra Maillard reaction.  ;)  Next time I will pull the meat off at 200 F.

See pics below.  Much appreciation to this forum which served as a treasure trove of good info.  Let me know your thoughts!

Cheers,

David


 
Last edited:
David you must take better care in placing your tools. LOL just kidding That looks great sounds real tasty

If you don't have a probe use a tooth pick when it goes into the meat like a knife in butter your good

Richie

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this is interesting to me as you used the same smoker I have.  I have never tried to use w/o the water pan.  Sounds like that increased your temps a decent amount.
 
this is interesting to me as you used the same smoker I have.  I have never tried to use w/o the water pan.  Sounds like that increased your temps a decent amount.

I think so. I read that if one does use water it needs to be hot and limited to a cup or so. I wanted to maximize heat so I left it dry (though it was soon catching drippings).
 
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