Probably like most on here who haven't been able to get any decent weather for Smoking or BBQing, but as I have a big family get to together coming up (who heard about my previous Pulled Pork so the pressue is on ) and since I had my Maverick arrive and I have add additional Inlet Pipework on my Smoker I decided to have a run through (bearing in mind this only my third smoke)
Changes from Last Smoke,
Mushrooms
Red onions
Sweet chili pepper
Mature Cheddar Cheese
Worst er Source
A bit to much Filling and Sausage Meat, so had to unravel and split them into Two ( it was a bit panic mode, so no pics of the unraveling)
One in the smoker, the other in the Freezer
Pulled Pork - Preparation
Took of the Fat, and put on a rub found on this forum consisting off
8 tbls - Paprika
8 tbls - Salt
8 tbls - Garlic Powder
6 tbls - onion powder
1 tbls - Ground black Pepper
1 tbls - cumin
1 tbls - cayenne Pepper
1/2 tbls - Mustard Poweder
The Results
Fatty, was really happy with for the first attempt, Lessons Learnt - used a bit too much Sausage meat though and not enough filling, but will certainly doing these again.
Pulled Pork, was disappointed with Rub, to much Mustard for my liking, but the inside was fine, and fell apart as last time without much pulling.
Started at 07:00 and pulled the pork of at about 17:00 , rested for hour wrapped in a towel
The fatty was pulled off at about 14:00 with an INT of 180
The Pork was pulled off at about 17:00 with an INT of 189,
Also Big thumbs up for the Restaurant grade coal,
Stuck under the Grill for a couple of Minutes, just to colour the outside
Still had fair few unlit coals at the end of the smoke, Really impressed with the Charcoal
Changes from Last Smoke,
- First use of Maverick ET-733
- Using restaurant Grade Charcoal (strangely my missus works with the Manager of coal depot that supply Charcoal to the Local Trade, so got a good discount so picked up 2 bags of 12KG for £15....bargain)
- Additional Pipework, ( still need an additional Inlet I think, slightly higher up) I think my two inlets are too low so the third is higher up, I'm after a slide Vent like on the big poppa smokers, I'm waiting for bigpoppasmokers.co.uk to come back to me as they import the Kits into the UK)
Mushrooms
Red onions
Sweet chili pepper
Mature Cheddar Cheese
Worst er Source
A bit to much Filling and Sausage Meat, so had to unravel and split them into Two ( it was a bit panic mode, so no pics of the unraveling)
One in the smoker, the other in the Freezer
Pulled Pork - Preparation
Took of the Fat, and put on a rub found on this forum consisting off
8 tbls - Paprika
8 tbls - Salt
8 tbls - Garlic Powder
6 tbls - onion powder
1 tbls - Ground black Pepper
1 tbls - cumin
1 tbls - cayenne Pepper
1/2 tbls - Mustard Poweder
The Results
Fatty, was really happy with for the first attempt, Lessons Learnt - used a bit too much Sausage meat though and not enough filling, but will certainly doing these again.
Pulled Pork, was disappointed with Rub, to much Mustard for my liking, but the inside was fine, and fell apart as last time without much pulling.
Started at 07:00 and pulled the pork of at about 17:00 , rested for hour wrapped in a towel
The fatty was pulled off at about 14:00 with an INT of 180
The Pork was pulled off at about 17:00 with an INT of 189,
Also Big thumbs up for the Restaurant grade coal,
Stuck under the Grill for a couple of Minutes, just to colour the outside
Still had fair few unlit coals at the end of the smoke, Really impressed with the Charcoal
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