- 59 Posts. Joined 9/2013
- Location: Toronto, ON
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I know I am not the only one using this recipe for a Christmas pork dinner? Just put mine on about an hour ago. Third time I have used this method and it has been flawless so far. Thanks guys and Merry Christmas from NC!
HELP!!! following the recipe as follows and a new smoker. Goin at 225-240 my 3.75 pound butt has been in for 7 hours...got to a temp of 149.9 and has DROPPED to 143.9. is this the plateau? so early? Smoker is runnin fine...bad thermo? should i panic? Thanks!
Well I used these directions for basic pulled pork for my first ever smoke on my new MES I got for Christmas from my fiance. It was a 3.75 pound shoulder I got when I bought half a hog from my nephew (best investment ever). Total smoke time was 10 hours to pull it and cooler it at 198*. Here is some Q-View. I meant to take more pictures but it was all too intense for me to remember.
Here it is rubbed down with mustard and my rub yesterday before the smoke about to go in the fridge.
And here are the final products. I also smoked Dutch's wicked bbq beans and boy am I glad I did!
When it was done at 4:30 I put it in the cooler for an hour before the pull. I also made the finishing sauce that has been mentioned on here constantly and WOW that sauce made a HUGE difference in the taste of my pork. I can't believe how good it was and how much it helped bring out flavor in the meat! I didn't know how much to use when pulling so I didn't use a whole lot and set it on the counter. I ended up putting more on my sandwhich and so did my fiance and we both loved it! Didn't use BBQ sauce at all---that's amazing in itself to me.
My fiance said "these are the best beans I've ever had" and she loves beans. If you've never made Dutch's wicket bbq beans, or if you have never used SoFlaQuer's finishing sauce you NEED to. If you are a newbie going to smoke this for the first time I highly recommend the finishing sauce.
The pork itself was very good, but I'm still not satisfied. The meat was a little dry and did not pull as easily as I was hoping it would. It all worked out, but I'm not fully satisfied. I think something went wrong during my smoke and I am not experienced enough to figure out what it was that went wrong. At one point my internal temp dropped from 149.9 to 142.5 even though nothing was wrong with my smoker. I was panicking but kept with it and it worked out. There was a very good bark on this, too. Tasty. Looks burnt but it was NOT. Wow.
Anyway, wanna thank everyone on here for your tips and help. Would be totally lost without all of your kind advice and wisdom. Looking forward to ribs on New Years!