or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › YAFPP (Yet Another First Pulled Pork) with Qview!
New Posts  All Forums:Forum Nav:

YAFPP (Yet Another First Pulled Pork) with Qview!

post #1 of 17
Thread Starter 
This is the second smoke on my new WSM and the first pulled pork I made on it.

I got boneless trimmings which amount to chunks of pork up to about twice the size of your fist. They're only $1.39/lb (US) and I got two bags - about 12 lb. I use a modified dry rub. I like fresh garlic and add some olive oil to help blend everything together. Other seasonings are Hungarian paprika, rosemary, onion powder, black pepper, cumin (little of that goes a long way!)

I was actually light on rub this time, but left it that way so I could get a better idea of what the smoke adds.

Here's the fire layout - using the Minion method. I put about 1/2 of the charcoal chimney on top of this:

I also did a brined chicken and some fresh Italian sausage.

post #2 of 17
Thread Starter 
Here's the pork as it came out.

And after pulling it, this is what I got.

Now... One of the things I like is to know all of the details for how something was prepared, so the next frame will include the details, things I learned. icon_rolleyes.gif and questions about what I did.


post #3 of 17
Wow Walter! Good show! You are so unspiring me for this weeks end! I'll await 'what you learned'. How'd it taste? Aren't you proud? Wooo hoooicon_razz.gif
post #4 of 17
Looks Fantatstic, Nice Work!
post #5 of 17
Thread Starter 
This was done on my new Weber Smokey Mountain 1 1/2.

12 lb boneless rib trimmings. Oily rub with:
2 big fresh garlic clove
garlic powder
onion powder
Hungarian paprika
crushed rosemary
black pepper
cumin (not too much – a little goes a long way)

Rub was probably not enough, but that will let the smoke flavor shine through.

1 lb fresh Italian sausage.

3 ½ lb chicken, brined in Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles (Oops – forgot celery seed.)

Minion method – ring overfull of charcoal and about ½ char coal chimney – too much – hits bottom of water bowl.

Using chunks of hickory, mesquite, maple, apple.

Next time put some water in bowl before setting over the coals to avoid temperature shock. The empty bowl heats fast!

Added about a gallon of luke warm water to tray and placed cover on with all vents wide open.

After about 15 min, temp at 200. Closed one base vent.

2:40 PM - Another 15 min, up to 210. and added (most of) pork to lower rack. Thinner pieces were stacked to provide additional thickness for more even cooking.

3:00 PM – up to 225 – close another charcoal bowl vent.

TBS TBS! (I think ;) )

3:20 – up to 260 – close remaining charcoal bowl vent

3:40 – down to 2:40 – left vents alone

4:00 – down to 2:20 – open 1 vent half way – linearly, add chicken and sausage to top rack.

4:24 – creeping up a bit from 220 – left bottom vents alone.

5:10 – back to 220. Found all bottom vents closed – WTF! Opened one half (linear)

<go to hot dog night>

10:00 PM up to 245 – took Italian sausage off – it tastes good. Should have set one aside and fried it to do a side by side comparison. Threw on a little more hickory, walnut and maple. Probably enough mesquite.

10:35 – temp 250 – chicken at 170 so removed. Pork at 180. Shut all vents fully. Will see where temp goes in next few hours

11:00 PM – down to 220

11:30 – 190 – firebox check indicates coals are almost completely out – remove meat and foil to rest.

Done! Almost!

I wrapped the chicken and pork in foil and put in a warm (110 approx.) oven to rest. Since the chicken came off earlier, I pulled it first. It was pretty easy to pull the meat from the bones. I will also note that the usual tell I use for doneness - skinn pulling back from the end of the drunstick - did not happen when slow smoking.

It was getting late so I packed the pork into a sealed container and put it in the fridge. The next morning I put it into a crude double boiler consisting of a big pot set into a large ribbed cast iron pan (with enough water to cover.) I rewarmed the pork so I could pull it.

I pull the pork by smooshing it between thumb and forefinger. That seems to work pretty well. Am I doing OK? I've heard that squishing burgers as they cook toughens them. I'd hate to do that to my pork.

I wonder how long I can store that in the freezer. I'm concerned that the meat is so finely divided that it will freezer burn quickly. Perhaps I should put some sauce on it before freezing.

Only other issue was that the WSM does not seal enough to extinguish the remaining coals. this morning it was still 150 and remained there after noon. So I turned lemon to lemonade. I'm cutting dome wood on my property (black walnut and box elder - really a maple) so I put some fresh pieces in the WSM to kinl dry them. biggrin.gif

Thanks for following along and I appreciate any comments you have about technique.

post #6 of 17
Thread Starter 

Lessons posted.

Tastes Great! Yes I am. And doubly so if I can inspire you to do
something with your WSM. biggrin.gif

post #7 of 17
Looks like a well produced smoke. Good job and nice variety.
post #8 of 17
Congrats on a great looking smoke, the bark on the pp is killer, and the bird looks delicous. Thanks for sharing my friend.
post #9 of 17
I think the only thing you didn't do on that smoke was take a video. Everything looks like it came out great nice smoke and points on the record keeping.
post #10 of 17
Looks fantastic. Nice bark you got there too. points.gif
post #11 of 17
Pork looks great! Congrats on your first, sure looks like you did a damn fine job, not to mention how great that bird looked next to those sausages. points.gif

Walter White, are you a fan of the show Breaking Bad?
post #12 of 17
Looks Great, Nice Documentation and Qview... PDT_Armataz_01_37.gif
post #13 of 17
Thread Starter 
Awesome show! At first I had a lot of sympathy for the main character but that got harder and harder. I need to watch the opener for the next season!

post #14 of 17
Nice, real nice. I am wondering if that meat is what Sam's calls cushion meat?
post #15 of 17
Thread Starter 
That would not surprise me. It's not a named cut that you would find on the charts so (for all I know) it could be any part of the pig that is meat and not readily identifiable as something else.

Tastes good and that's what matters to me.

post #16 of 17
Hey WW,

Good looking smoke and fantastic job of record keeping on it. The color on the bird was really nice, and I love the bark on the Pulled Pork. You are getting points from me on this one! points.gif
post #17 of 17
Thread Starter 
But there are two things I forgot to say.

1) I'm pretty happy with the results. The pork, chicken and sausage came out great!

2) I've been studying posts and other information on this site and there's a wealth of wisdom here. And what little I have absorbed so far has made this success possible. So PDT_Armataz_01_37.gifto you all!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › YAFPP (Yet Another First Pulled Pork) with Qview!