Our second Pulled Pork Ever Q view

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treegje

Master of the Pit
Original poster
Oct 12, 2009
2,147
16
Belgium
After Our first ever seen, smelled and eaten pulled pork

http://smokingmeatforums.com/forums/...ad.php?t=91214

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
 
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.
 
Good looking smoke! I still foil mine, just because (hopefully) it holds more juice.
 
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.
 
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
 
Thank you for comparing foiled vs. not foiled. You get
points.gif
for that!
 
Thanks Geert,
Great meat, great Qview, and great comparison testing job-------->>
points.gif



Awesome lookin' meat,
Bearcarver
 
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

Geert
 
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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