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  1. paleoman

    Low & Slow Super Bowl Brisket!

    Great job! It looks wonderful!
  2. paleoman

    Featured Overnight Brisket

    Looks good!
  3. paleoman

    Pulled Pork #2

    My mom and wife both really loved the pork. It had a better bark and more flavor than the last time. I could tell when I was pulling the pork the day before, as my wife kept swiping pieces. :) I think one improvement I need to make in the future is to add some of the finishing sauce to to meat...
  4. paleoman

    Pulled Pork #2

    I sous vide the pulled pork at 175˚F to reheat, and made baked beans, corn bread (from mix), and coleslaw for the meal today. The pork had lots of flavor, so I'm very happy.
  5. paleoman

    Pulled Pork #2

    OK. I pulled it out at 3:15pm. Total time 20 hours, 45 mins. Final temp 198˚F/194˚F. Weight before: 8 lbs Weight after: 4 lbs 9.25 oz Weight after pulling and removing bone: 4 lbs 2 oz I separated it into 2 groups for vacuum sealing. Eye candy... After resting. It has a much better bark than...
  6. paleoman

    Pulled Pork #2

    Quick update... At 1:15pm, I bumped the smoker to 275˚F. At 2:30pm, the probes are reading 192˚F/189˚F, so it is climbing now. I suspect it'll be ready in least than an hour.
  7. paleoman

    Pulled Pork #2

    What temp do you use for the oven portion?
  8. paleoman

    Pulled Pork #2

    Yeah, the link I used, suggested 225˚F - 250˚F, and I was worried about having it get done in the middle of the night (I started at 6:30pm, and had a previous butt of the same size take about 10 hours at 265˚F smoker temp). I do have a hard stop at 5pm tonight, so I think I'm going to bump it up.
  9. paleoman

    Pulled Pork #2

    12:30pm update (18 hours)... I must have left the smoker cover open... as it is 28˚F outside now. :) So, probes are saying 176˚F/172˚F. The Traeger probe says 188˚F. Used my Thermopop instant probe and see 170-175˚F readings. The probe inserted very easily into the pork. There is a thin crust...
  10. paleoman

    Pulled Pork #2

    Update... Being a light sleeper, I woke up a few times and checked temps on my phone. Temps were: ~4:30am 165˚F/162˚F ~5:30am 167˚F/165˚F @6:30am 169˚F/167˚F (Traeger probe 182˚F) Seems like it's in the stall, as it is advancing very slowly? Here' how it looked at 6:30am... It's looking...
  11. paleoman

    Pulled Pork #2

    Update... Back at 6:30pm, I had a little fiasco with the probes. I put two in and set them for 195˚F. I took a third and set it on the shelf, with the tip over the edge. I set that probe for "Hot Smoke" with a lower and upper limit. It set, and was working, but the other two probes were not...
  12. paleoman

    Pulled Pork #2

    OK...starting the process... Here is the butt before... I trimmed the pork at 5:30pm and here is how it looks after: I started the grill at 5:55pm set for 225F, mixed up the injection mixture, injected the butt, and put Jeff's original rub on it. At 6:15 the Traeger is ready. It had a few...
  13. paleoman

    Pulled Pork #2

    I always have multiple probes in the pork, but its a good idea to probe ambient temp too. I'm thinking of starting before 7pm, checking at 11pm, and then early morning. The hopper holds quite a bit, and seems to burn at about 1 lb/hour in these cold temps.
  14. paleoman

    Pulled Pork #2

    I'm looking at my schedule. I have commitments tonight 7:30-10:30pm, tomorrow 5pm-10pm, and Saturday 11am-3pm, so I've been trying to plan on the cooking time. With guestimates at 1.5-2 hours per pound, it looks like it'll be 12-16 hours. I'm thinking of actually preparing the pork right after...
  15. paleoman

    Pulled Pork #2

    Yeah I had it on a rack, but I think during all that time of rendering the sauce (to nothing) and then refilling and rendering again, with it in the smoker may have generated a lot of moisture (my guess). I then placed the pork in the pan, on a rack, but did not cover at all, as the bark was not...
  16. paleoman

    Pulled Pork #2

    I've read people injecting, brining, just using a rub, cooking at a single temp, cooking with split temps, etc. With my first butt, the plan was for a rub, and a finishing sauce based on broth for boating at the last stages. I hit a few problems. First, the finishing sauce was to be placed in...
  17. paleoman

    Pulled Pork #2

    Exactly. I'm also trying to get a better feel in general for how long it takes for different meats at different temps (granted the outside temp affects things), so that if I'm doing a meal with guests, I have a rough idea for planning. My wife has friends that would like to come over for some...
  18. paleoman

    Pulled Pork #2

    Hi gang! I'm going to do my second pulled pork on the Traeger pellet smoker. Last time, I used this recipe from the forum, that did a rub, higher temp (300˚F), and tenting. I used apple pellets and it took about 10 hours (with temps in the teens and low 20s outside) for an 8 lb pork shoulder...
  19. paleoman

    Extremely Poor Man's Burnt Ends

    I'm definitely not telling my doctor about all this smoking I've been doing. :emoji_wink:
  20. paleoman

    Extremely Poor Man's Burnt Ends

    OK, had the meal at about 3pm... Mixed results on the burnt ends. The down side was that the larger pieces, although a little moist on the outside, were very dry inside. The up side was that the bark and overall flavor was very good, and the small pieces (likely with more BBQ sauce applied)...
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