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Basic Pulled Pork Smoke - Page 22post #421 of 6547/6/13 at 6:12pmAnd thank you, this is my first butt I have attempted
SmokingMeatForums.com Top Pickspost #422 of 6548/2/13 at 8:06pmpost #423 of 6548/13/13 at 2:37pmpost #424 of 6548/20/13 at 2:33ampost #425 of 6548/20/13 at 9:52amQuote:Originally Posted by isfflcommish
Here is my 1st ever Pork Butt. Just did it for the Super Bowl
8.5 lb Pork Butt
rubbed and sat 24hrs in fridge
smoked at 225
til hit IT of 165/ then foiled/used foiling juice
put back in smoker til IT of 190
was smoked with Pit Master blend AMNPS (thanks Todd)
my smoker is a MES 40 Old Generation (absolutely love it !!! )
smoke only ran 12 hrs/ was started at 10pm Saturday night
was for dinner at 630hrs Sunday (built in enough time for 16hr smoke and
allowed for plenty of time for my other items that I needed to smoke for Super Bowl Party
since it finished 8hrs before dinner/ wrapped it in towel, and a comforter, then placed it into a cooler
this kept it warm 8hrs later !!!!
this Butt was unbeleivably moist/tender and pulled apart easily. Bone pulled out clean, without any problem
Got nothing but RAVE REVIEWS !!!
Thanks to EVERYONE on SMF for all of your posts, I have learned a tremendous amount on here so far, and EVERYTHING has been a success that I've tried to make, because of all of you!!!!!
Very nice indeed. Albeit you do it again soon.....post #426 of 6549/2/13 at 8:29ampost #427 of 6549/3/13 at 9:41ampost #428 of 6549/6/13 at 10:48pmThanks for all the info here. I tried to follow it as close as I could and the results almost 12 hrs later were fantastic! I could only get the butt up to 149 degrees after 6.5 hrs, so I wrapped it and put it in the oven. That took another 4 hrs roughly and I got it to 195. I then wrapped it and placed it in a cooler for an hr and pulled it after and used a finishing dressing found here as well. It had great smoke flavor and was so tender. Thanks for your wisdom here, the only thing I regret was I didn't start it earlier in the day, to be ready for dinner!post #429 of 6549/10/13 at 2:28amHello all. Going to do a butt this weekend using a brinkmann electric smoker. It willbe my second time doing one. The first one came out really good. I do have one question, how often should I be adding wood chips to the smoke? I am also thinking of buying an extra grate to go above the heating element to put the chips on there( I wrap in foil) to make it easier to add and take out the foil packs. Will they light being about an inch above the heating element? Thanks in advancepost #430 of 6549/10/13 at 4:46ampost #431 of 6549/11/13 at 1:47pmpost #432 of 6549/11/13 at 6:19pmYou can do the whole process without. If I do it that way I tend to run a bit hotter on my cook temps to help push through the stall. Wrapping is used to help push through the stall as well. The thing is by wrapping you won't have the crisp bark and not wrapping you can have drier meat if not enough fat is on it to keep it moist.post #433 of 6549/11/13 at 8:01pmpost #434 of 6549/15/13 at 5:10pm
I may have cheated a little bit, but here's what I did last weekend.
Its just me and my wife so I started with a 4 lb boston boneless.
Made my own rub (b. sugar, onion and garlic powder, k. salt, cracked b. pepper, chili and mustard powder)
Threw it in my lil' chief smoker with applewood chips for an hour (actually not long enough, needed 30 more min on the smoke)
Then here it is....please don't hate me or judge me....I threw it my crock pot for 5 hrs on high with a 1/4 c. cider vinegar...
DELICIOUS!post #435 of 6549/17/13 at 1:39pm
Did my first (5.%lb) pork butt. I went out and bought a digital meat thermometer. I started by injecting with seasoned apple juice (soy, worcestershire, brown sugar, my rub, etc.) let set over night in zip lock. Next day I applied my rub and put it in the smoker. Kept the temp 225 to 260, followed the 165 internal temp wrapped it and brought it to 195 pulled it and let it rest. So to the point, I may have altered a tad, but reading the above info I was confident. It turned out great, it was amazing to see how much of the meat get devoured with just 4 people. Thanks for this posting Meowey.
Im one happy Newbiepost #436 of 6549/24/13 at 10:01ampost #437 of 6549/24/13 at 5:29pm
I believe I asked myself the same question. Well being that it was my first butt, I'm not sure if there was a difference from a butt that wasn't injected. So the next time I wont inject, I'm just going to apply the rub let it sit a few hours then put it on the smoker and see if its any different. I will make a note that the injected one was very tender, moist and flavorful, I didn't even want to put any sauce on it. I'll add that I sprayed it down with apple juice every hour while smoking, until I foiled of course. Good luck on your smoke.post #438 of 6549/26/13 at 9:56am
Just picked up a 6.8lb butt for this Saturday. This will be my first pulled pork. How much wood chunks do you guys typically use? I've seen people throw in 3-4 baseball-size chunks right at the start, hear others add one every hour or so for the first ~5-6 hours. What will impart the best flavour? I'll be smoking with Wild Cherry, and perhaps throw one Hickory in.post #439 of 6549/28/13 at 1:29pm6.8 butt at 225-240 for 7.5hrs on smoker, got up to 158. Took it out and put it in oven @ 250, after one hour went from 153 to 169.
Any idea why the incredibly slow rise on the smoker then smooth sailing w/ the oven?
Edited by kargov - 9/28/13 at 2:34pm
- Basic Pulled Pork Smoke
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