Basic Pulled Pork Smoke
- Thread starter meowey
- Start date
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No problem Marvin. Did you notice that I left out the part about the vaporized bourbon (rum)?? - I'm still LOL about that.
Take care, have fun, and do good!
Regards,
Meowey
Take care, have fun, and do good!
Regards,
Meowey
Some secrets should remain that way......Can't imagine how to tell someone how to do that one..LOL
mijpa
Smoke Blower
IS that particular finishing sauce going to be spicy? These 2 butts are for the in laws who can't handle any spicy food. Which has me ver ynervous because i used jeffs naked rub, which i like but might be to spicy for the in laws. Also this is very tempting to not turn up the heat, it's been stuck at an internal meat temp of 175F. I'm doing my best to leave it.
leave it.......you hit the plateau.......tho its a bit high for a plateau.........
just leave out the spicy part of jeffs rub...........tho to me it not THAT spicy..........and i used to be able to do raw japs.......but no WAY can i do it now.........age, and ulcers......hehe....to me, just the right kind of bite without overpowering
dude
just leave out the spicy part of jeffs rub...........tho to me it not THAT spicy..........and i used to be able to do raw japs.......but no WAY can i do it now.........age, and ulcers......hehe....to me, just the right kind of bite without overpowering
dude
Soflaquer's finishing sauce has always enjoyed rave revues here.....I am one who does not care for vinegar and you do run the risk of a vinegar taste if you apply too much to the pulled pork....just do a small sample first to see if it appeals to you
For me a good sauce-on-the-side is all that is required for good pulled pork
For me a good sauce-on-the-side is all that is required for good pulled pork
Hang in there through the plateau. The connective tissues are breaking down and absorbing the heat. As for the spiciness of SoFlaQuer's sauce. You only need to add a little bit to the pork. You can also leave out some of the spices. Jeff's rub is not all that hot, and it's only on the outside of the butts.
Hope this helps.
Enjoy your smoke!
Take care, have fun, and do good!
Regards,
Meowey
Hope this helps.
Enjoy your smoke!
Take care, have fun, and do good!
Regards,
Meowey
mijpa
Smoke Blower
Thank you all for your info. The butts are at 195. I was going to leave them in till 200f since your instructions said pull it out of the smoker anywhere between 195 - 205.
I was thinking of just brushing on some honey on the outside of the butts. I'm not sure yet.
I was thinking of just brushing on some honey on the outside of the butts. I'm not sure yet.
hantruk
Newbie
Hi, I have done pretty much everything you say here, except I was given advice by someone that told me to get the inside of the meat to be 170-180 degrees. I am not saying anyone is right or wrong, I just wonder if I am losing out on anything by not getting to the temperature you recommend?
hantruk
Newbie
Actually I have been told to make sure it got to 170 degrees, so that it was cooked, at which point I wrap it in foil and leave it on for a couple of hours (4-5 lb. shoulder) and not worry about it getting over cooked, because the foil will tend to keep the moisture from escaping. Everyone enjoys it and says outstanding, but I am not sure that they have been exposed to this type of bbq. I am just interested in getting that iconic smoked flavor, neither left nor right of that. Then I feel once I have accomplished that I can experiment for the purposes of putting my own thumprint on it. I will shoot for the 200 degrees mark, and thanks for the help.
yer right on- it will still heat in the foil. personally i like to slice mine for sammies & do 1/2 for pulling or chunked for other recipes.- but thats me. 170 & foiling for a few hours will take it up some but foil & back on for a few hrs(w/ the thermo in) until 190-200- moist & pulled- but the bark will get moist too.
devolutionist
Meat Mopper
hantruk
Newbie
devolutionist
Meat Mopper
My first Boston Butt was done pre-SMF, and I did the exact same thing. Couldn't figure out why it was such a pain in the rear to pull after taking the temp up to 175. Did another one the following weekend that I took up to 205 and the difference was night and day. COMPLETELY different results. Amazing what a difference 30 degrees makes.
hantruk
Newbie
Hello everyone,
This site yall have here is great! I am a new member and I have a few questions for my pulled pork this weekend.
1. Do I put it in an aluminum pan during the smoke, or just when I wrap it with foil and put in cooler?
2. When I wrap it with foil, do I wrap it tight, or do I leave room between the meat and foil, just secure it air tight to keep moisture in?
3. If I am using Hickory chunks (from Wal-Mart) am I supposed to soak them first? How many bags of chunks will I need for a 6.5 lb bone in butt?
Thank yall very much for all of the knowledge and advice. I am looking forward to really getting in to this smoking stuff.
Thanks,
Steve
This site yall have here is great! I am a new member and I have a few questions for my pulled pork this weekend.
1. Do I put it in an aluminum pan during the smoke, or just when I wrap it with foil and put in cooler?
2. When I wrap it with foil, do I wrap it tight, or do I leave room between the meat and foil, just secure it air tight to keep moisture in?
3. If I am using Hickory chunks (from Wal-Mart) am I supposed to soak them first? How many bags of chunks will I need for a 6.5 lb bone in butt?
Thank yall very much for all of the knowledge and advice. I am looking forward to really getting in to this smoking stuff.
Thanks,
Steve
1. Wrap it in foil at about 165 internal temp and keep on smoking until it hits 195-200. Remove from the smoker, rewrap in freshfoil, wrap a towel around it, and let it rest in dry (ice free) empty cooler for at least an hour.
2. Tight
3. I don't soak, some do......take your pick. Less than one back will get you through assuming you are just using the wood for smoke and not for the heat.
2. Tight
3. I don't soak, some do......take your pick. Less than one back will get you through assuming you are just using the wood for smoke and not for the heat.
I tried this recipie this past weekend and it was amazing. The wife says it was the best thing I have EVER cooked. The meat just fell apart when I unwrapped the foil. The finishing sauce was excellent as well. I am ready to cook another one this weekend, but the wife has other plans so I will have to wait one more weekend. I had a few more questions for yall after trying this once.
1. About how many people do yall plan on feeding with one bone in boston butt (6lbs.-8lbs.)?
2. If you do not use the wood chuncks to produce the heat and you use them just to produce the smoke, then how do you produce the heat? I tried charcoal, but it takes too long to light when you put it on the fire and it puts out a smell unlike the hickory.
3. While trying to maintain a STEADY temperature, how often do yall have to add more wood? It seems every 15-20 minutes I had to add more wood chunks. I could only add one or two pieces at a time or else the heat would rise too much.
Sorry if these questions are stupid, but I was just wondering how yall did it and if there may be an easier way than the way that I did it. Thak yall very much.
Steve
1. About how many people do yall plan on feeding with one bone in boston butt (6lbs.-8lbs.)?
2. If you do not use the wood chuncks to produce the heat and you use them just to produce the smoke, then how do you produce the heat? I tried charcoal, but it takes too long to light when you put it on the fire and it puts out a smell unlike the hickory.
3. While trying to maintain a STEADY temperature, how often do yall have to add more wood? It seems every 15-20 minutes I had to add more wood chunks. I could only add one or two pieces at a time or else the heat would rise too much.
Sorry if these questions are stupid, but I was just wondering how yall did it and if there may be an easier way than the way that I did it. Thak yall very much.
Steve
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