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Pulled Pork, Tri-Tip, smooshed taters & cauliflower

post #1 of 10
Thread Starter 
Started with....
Pork Shoulder Roast. 2 1/2 Lb.
Tri-Tip roast 2 Lb
Taters
Cauliflower

12 hrs prior, mustard and GrillMates Pork Rub on the Pork Shoulder Roast and into fridge.
Smoked Pork Shoulder Roast in MES 7 hours with hickory.
Saved drippings in a pan with a little water under roast for re-heating later.
At 165F foiled it with some spray and heated 3 hours to 200F.
Removed & wrapped it (still foiled) in old bath towels in insulated cooler.
Rested for an hour before we pulling it in large chunks.
Back into smoker with hickory for an hour to increase the smoke flavor.

Attachment 22922

After re-smoking 1 hour to increase the smoke flavor.

Attachment 22923

Tri-Tip 2 lb. Smoked on MES 7 hours to 155F for Med Well with hickory.
Foil for 30 minutes. Thin slice. Very good.

Attachment 22924

Also, Twice baked smooshed taters and smoked cauliflower 5 1/2 hours with hickory.
Chopped and added, sour cream w/chives, onions & garlic sauteed in butter, topped with shredded Cheddar cheese.

Attachment 22925

Mighty good eatin'

Credit to all on the SMF who taught me how to do this. PDT_Armataz_01_37.gif
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post #2 of 10
Looks like a great meal, congrats on a successful smoke.
post #3 of 10
Looks fine to me...
post #4 of 10
Good job!!PDT_Armataz_01_37.gif
post #5 of 10
Nice looking smoke - great job
post #6 of 10
Fine looking meal.I love cauliflowerPDT_Armataz_01_34.gif
post #7 of 10
Mmmmm...you had me at smooshed tatoes. :) Looks excellent!
post #8 of 10
Looks great. What temp did you smoke the Tri Tip and shoulder at? Were they both smoking at the same time? Thanks!
post #9 of 10
Thread Starter 
Smoking was done at 225F in the MES. Pulled Pork and Tri-Tip were smoked at the same time.
Tri-Tip took 3 hours to reach 155.
Pulled Pork took 7 hours to reach 165F.

Bibliography:

Basic Pulled Pork Smoke
http://www.smokingmeatforums.com/for...ad.php?t=57139

Jeff's Tri Tip Recipe
http://www.smoking-meat.com/tri-tip-recipe.html

EZ twice baked smooshed taters (and cauliflower)
http://www.smokingmeatforums.com/for...ad.php?t=82154
post #10 of 10
Cool. Thanks!
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