Pulled pork 101

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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!!!
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Pig dust is actually the Trim Tabb name brand......... i believe it won last year for best new rub, tastes like sugar to me
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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!
 
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.
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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 gathering
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Win or not, we'll have a good time!!
 
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!
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Allright, 10 hours in, brisket is done at 195, resting on the counter for dinner
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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!!
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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!!
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you needed a break anyways, dinner sounds excellent
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Looking really great Bubba
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You Knocking the Trim Tab????
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....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????
 
Well, almost 12 hrs and the butts are finally climbing again
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All 3 at 181*
Brisket was awesome....just salt n pepper n smoke, had a nice ring and very moist, everybody got a full belly
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Heres finished brisket, daughter deleted the cut and plated pics,oops!!
 
Thats it! Im done
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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 later
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Goes to show ya that an old electric ECB can still turn out some awesome Q
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That was 24 lbs of meat in 13 hrs! Cant wait to get my stick burner done!
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P.S. I'll throw ya a couple bones just to get ya by..........

 
Dinner was a hit tonite! Served about 70 sammies+ Wish i had room for 1 more butt, woulda liked some leftovers
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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)
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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 smoker
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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 tasty
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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.
 
Looks great Bubba...congrats on all the great events and organizations your getting involved in
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.....Way to go!!!!!
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Nice work Bubba ... smoke was a little light ... I would use a little wood next time ...
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Nice to see Canada represented in beer! (need to work on the brand though)
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Seriously ... ya done good friend!
 
Great job, looks yummy. I'm making my first butt this weekend. Hope it comes out as well.
 
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