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Our second Pulled Pork Ever Q view

post #1 of 21
Thread Starter 
After Our first ever seen, smelled and eaten pulled pork


A continuation could not can stay away

I went to the butcher with my picture in my hand
And ordered 3 pieces, total weight 13 pounds
yesterday I could bring them home

I got them rubbed, back in the refrigerator for 13 hours
I rubbed him with my universal rub

This morning at 6:30 they went into the smoker
Smoked with hicory

I have done an experiment
Two of them I wrap in alu foil at 169 F, and the other not

And a half hours in the smoke

Two hours in the smoke

Three hours in the smoke

Spraying with a mixture of 3 to 1 apple juice and whiskey

Four hours in the smoke

Five hours in the smoke

Six hours in the smoke

Eight hours in the smoke

Ten hours in the smoke, 169 F time to foil

Twelve and a half hours in the smoke, time to put it in a cooler

The not foild piece just before the foil and cooler

This is one of the two foild ones

This is the meat of not foild one

The foild ones were easier to pul
were both good taste,the not foild one had more crust.
I've enjoyed it back

Thanks to watch
post #2 of 21
looks like you did a fine job. Which one did you prefer- foiled or non foiled?
post #3 of 21
I see that you like the butt for pulled pork. Now I didn't know that you couldn't get them there in Belgium. But they looked really good and I personally like my butts foiled.
post #4 of 21
Very nice! I really like the different time point you photographed - pretty cool to see the progression!
post #5 of 21
great info and pics!!
post #6 of 21
Good looking smoke! I still foil mine, just because (hopefully) it holds more juice.
post #7 of 21
Very informational! That was a good experiment! Sounds like you proved that the foil method keeps more juice in the meat. I've only smoked one butt, but I will definitely try the foil next time.
post #8 of 21
Thread Starter 
Good morning boys and girls

The non foild one had slightly more flavor, my opinion
But the other family members could taste no difference
We all love more of the structure of the foild ones
And they are a little better to pull

In the future I will continue to foil them

I know tastes is differences for everyone
But this is the only Pulled pork that we've ever eaten

Greetings Geert
post #9 of 21
Thank you for comparing foiled vs. not foiled. You get points.giffor that!
post #10 of 21
awesome post. like the hour by hour pics. points.gif
post #11 of 21
I am sooo jealous!
I can’t wait till the doc lifts the pork restriction. icon_sad.gif
post #12 of 21
Thanks Geert,
Great meat, great Qview, and great comparison testing job-------->>points.gif

Awesome lookin' meat,
post #13 of 21
thats alot of meat my friend! you must be one happy meat eater right now
post #14 of 21
Job well done Geert. points.gif
post #15 of 21
Nice job. Keep at it. They are great.
post #16 of 21
Great looking meat! Wonderful photos!!
post #17 of 21
Thanks Geert, I have not done a "butt" (shoulder yet) but am looking forward to it. Great pics too !
post #18 of 21
Looks great, thanks for the pictures.

I'm wondering what type of wood you use or is available in Belgium?
post #19 of 21
Thread Starter 
I can get through Weber to Hickoy wood,because the trees do not grow here.

Mesquite I can get through weber also , but I use it no more, to strong
Mesquite grow here also not

Otherwise I use a lot of oak and beech,These are native trees

post #20 of 21
Great experiment! At what temperature did you transfer your pork to the cooler? Did the foiled ones reach that temp at the same time as the unfoiled ones? How long did you rest them in the cooler?

I've always done unfoiled, but simmered the pulled pork in a finishing sauce. I may have to give foiling a try!
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