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Pulled pork 101 - Page 2

post #21 of 49
Meat is looking GREAT!!!

You still need to tell me what Pig Dust is and how/why you add sand to your water.....

My own tip on defrosting meat is to put the meat in a large bowl when defrosting no matter where it is. Sometimes the packaging gets stretched beyond its capacity when expansion happens from freezing and you won't know this till you have a puddle of chicken or pork juice in your fridge or on your countertop. It's a messy clean up and a major health concern.

Make space in the fridge and be safe.......and by all means.....GREAT BBQ!!! icon_biggrin.gif
post #22 of 49
looks mighty good there bubba wish i was there!
post #23 of 49
Thread Starter 
Pig dust is actually the Trim Tabb name brand......... i believe it won last year for best new rub, tastes like sugar to me PDT_Armataz_01_27.gif I have been using sand in the water pan lately, it acts like a heat sink, keeps the temp from fluctuating, easier clean-up also, used water today just to see if theres a diff. in what i've been learning, seems to be cooking alot slower, we'll see!
post #24 of 49
Very interesting.....!!!

My temps stay pretty stable in the GOSM as long as I don't go nosing in there too often.

We'll have to swap more wisdom at the Grand Rapids meet.PDT_Armataz_01_29.gif
post #25 of 49
Thread Starter 
Lookin forward to meeting ya, watery eyes, i think theres 3 or 4 other members gonna be there, besides Tonto, Bud n myself, i'm callin it the Michigan chapter of the SMF gatheringPDT_Armataz_01_34.gif Win or not, we'll have a good time!!
post #26 of 49
Hey Bubba ... it really looks like you know what you're doing ... you can cook for me anytime.

BTW ... I wasn't needed for judging today ... only had 7 teams ... so I came home and fired up the Char Broil H2O and put on some of Dutch's beans, some ABTs made from Hungarian chiles, and a couple of Ontario shoulder lamb chops. Will post all later.
Yesterday we got to bring home all the meat samples that weren't eaten during the judging ... it's a good thing! smile.gif
post #27 of 49
Thread Starter 
Allright, 10 hours in, brisket is done at 195, resting on the counter for dinnercool.gif butts now have peaked at 168* for 3 hrs now, sprayed and wrapped in foil and back in the smoker (got a couple nice nibbles though)

try to get a pic of the brisket before i eat!!PDT_Armataz_01_28.gif Butts will stay on till they come up to at least 190+, i'm not done yet!
Squeezy, sorry to hear about your luck today!!tongue.gif you needed a break anyways, dinner sounds excellent PDT_Armataz_01_34.gif
post #28 of 49
Looking really great BubbaPDT_Armataz_01_34.gif You Knocking the Trim Tab???? icon_eek.gifPDT_Armataz_01_35.gif ....lol. I agree...very sweet, but remember what I said, judges in these parts tend to like candy on a stick....go figure. Speaking of rubs...making up a quadroople batch tonight for the 20 racks we'll be doing next friday night at the gathering....hope I'm making enough.

BTW.....did you get my PM from a few days ago????
post #29 of 49
Thread Starter 
Well, almost 12 hrs and the butts are finally climbing againPDT_Armataz_01_09.gif All 3 at 181*
Brisket was awesome....just salt n pepper n smoke, had a nice ring and very moist, everybody got a full bellyPDT_Armataz_01_32.gif Heres finished brisket, daughter deleted the cut and plated pics,oops!!
post #30 of 49
Looking great Bubba! Making me hungry here!
post #31 of 49
Thread Starter 
Thats it! Im donePDT_Armataz_01_30.gif 13 hours and we have all 3 butts at 198, the smell off the smoker is amazing, the mesquite/cherry mix was a hit! They're gonna sit on the smoker till 10 and im gonna toss em in the fridge, will rewarm tuesday in the oven and then pull (i'll have 4 helpers then)
Sorry guys but no pulled pics till laterPDT_Armataz_01_19.gif
Goes to show ya that an old electric ECB can still turn out some awesome QPDT_Armataz_01_34.gif That was 24 lbs of meat in 13 hrs! Cant wait to get my stick burner done!PDT_Armataz_01_36.gif
P.S. I'll throw ya a couple bones just to get ya by..........

post #32 of 49
Awwwwwwwwwwwwwwwwwwww so good!

Ya can't knock the ole ECB's for sure!
post #33 of 49
Thread Starter 
Dinner was a hit tonite! Served about 70 sammies+ Wish i had room for 1 more butt, woulda liked some leftoversfrown.gif Only PIC i got was the pork

This is 18 lbs of pork shoulder, added some of the juices back in and seasoned with some more rub (removed almost all the fat Debi) PDT_Armataz_01_12.gif
Smoke flavor was a little lite, again i think because of the mass i had cooking at one time, time to step up to a bigger smokerPDT_Armataz_01_25.gif
BTW i left the butts whole after sundays smoke, oven at 250* for 3 hrs and they were almost good as fresh, barks mushy but still tastyPDT_Armataz_01_34.gif
post #34 of 49
Thanks for the detailed play by play. I found it very informative and will take much knowledge into my pulled pork adventure this weekend. Hope I can be somewhat successful. I'm armed with enough knowledge, but we will see if I can develop the necessary talent.
post #35 of 49
Looks great Bubba...congrats on all the great events and organizations your getting involved inPDT_Armataz_01_34.gif .....Way to go!!!!!icon_wink.gif
post #36 of 49
Good job there Bubba!

Got me drooling.
Goin' downstairs now to work on my first Brisket.
Wish me luck.
post #37 of 49
Nice work Bubba ... smoke was a little light ... I would use a little wood next time ... icon_wink.gif

Nice to see Canada represented in beer! (need to work on the brand though) icon_lol.gif
Seriously ... ya done good friend!
post #38 of 49
Hey Bro ... you got one ... I went last night ... none left ... they said that there would be some in todayicon_cry.gif
post #39 of 49
Nicely done Bubba! Great job! PDT_Armataz_01_34.gif
post #40 of 49
Great job, looks yummy. I'm making my first butt this weekend. Hope it comes out as well.
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