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Today's Journey...First time pulled pork, first time with pellet smoker
I have the remake of sauce, that I put in at 5.5 hours and pulled out at 6 hours. It reduced in half at least. I'm letting it go until it hits 203 degrees. Pan of sauce came out at 6 hours, so shouldn't be as much moisture. We're just past 7 hour mark, and temp reads 192. That's interesting! I... -
Today's Journey...First time pulled pork, first time with pellet smoker
Only opened at 4 hrs, 5 hrs, 5.5 hrs to switch sauce, and 6 to pull sauce. Rest is reading temps remotely. -
Today's Journey...First time pulled pork, first time with pellet smoker
I think the intent of the process I read, was to get the sauce to render down some (I should have monitored it a bit more). The plan was to place it in the pan and tent it with the sauce. I'm not sure if it is stalling much at all. Temps seem to be rising about 10 degrees per hour. It's 12:00... -
Today's Journey...First time pulled pork, first time with pellet smoker
Yeah, figuring that from other things I've smoked with the electric smoker. I'm "assuming" that the tenting purpose is mostly to prevent the bark from getting burned, so I'm holding off, until the meat is darker. I'm a little concerned with the finishing sauce and whether I should be prepared... -
Today's Journey...First time pulled pork, first time with pellet smoker
Definitely tossing the sauce. It's burnt. Meat is browning, but is firming up a bit, but not a "bark" by any sense. I'll check it at the 6 hour mark (in an hour). For now, will make new set of finishing sauce and put the pan in, to see if it reduces in an hour or so. -
Today's Journey...First time pulled pork, first time with pellet smoker
I've read that several people have their smokers at 250, some lower, some higher. In civilsmoker's post (see my first), which I'm using as a guide, he uses 265 degrees. Mine seems to be going faster than his did. -
Today's Journey...First time pulled pork, first time with pellet smoker
Report # 2 It's 10:30 (five hours). I re-adjusted the probe in the back, that was reading higher, and now it is 2 degrees higher than the front probe, which is at 163 degrees. From civilsmoker's post, he saw 140-145 at 4 hours, 150-155 at 5 hours, and 160-165 at 7 hours with pork shoulders (he... -
Today's Journey...First time pulled pork, first time with pellet smoker
Not sure I'd have room, but plan for this dinner will be to do the baked beans in the oven, along with corn bread. -
Today's Journey...First time pulled pork, first time with pellet smoker
Fortunately no precipitation, but at 14-18 degrees, it is COLD! A good test of the smoker holding temp! -
Today's Journey...First time pulled pork, first time with pellet smoker
09:20 view of pork so far... Bone is on left side, going back (exposed) to front. Probes are parallel to bone at 45 degree angle front from front and back side. At 09:35 (just over 4 hours) probes read 153 and 158. -
Today's Journey...First time pulled pork, first time with pellet smoker
Good to know. This is a first for me with pulled pork, so I'm excited to see how it turns out. -
Today's Journey...First time pulled pork, first time with pellet smoker
Report #1 It's 14 degrees outside. Turned on smoker at 05:07, it was up to 265 by 05:23 (16mins). I'm surprised at how quick. At 05:12 Pulled out the pork, opened package, cut off some dangling fat, little chunks on non-cap side, and some in the fold area. Probably about 1/8 C of fat. Scored the... -
Today's Journey...First time pulled pork, first time with pellet smoker
Hi! As I mentioned under my intro thread in Roll Call forum, I just bought a Traeger 575 pellet smoker (have been using an electric smoker), and wanted to try smoking pulled pork (we always used a crock pot in the past) as the first run. I'm just cooking for my mom, wife, and myself, so no... -
New Member...
And actually, I'll be using the oven for baked beans and corn bread baking. Excited to see how things come out with the pellet cooker! -
New Member...
OK, I reworked the schedule plan to do what @civilsmoker is doing for the Taco process so that the time is shorter, and will use the same finishing sauce (vs JJs). The (small) variations are that I'll use are: light brown sugar vs raw sugar in the finishing sauce, no alterations of Jeff's... -
New Member...
I made sure I had all the ingredients for rubs/sauces, and have an overall plan. The only thing I'm trying to decide on, is the schedule: Cook Friday taking all day, refrigerate overnight, and reheat and serve early afternoon on Saturday, Start late Friday night, skip any spritzing, finish up... -
New Member...
I did just read from www.pork.org, that they recommend reheating to 145 degrees as the "safe" internal temp, so I guess that makes sense. -
New Member...
Is the 145 based on medium-rare doneness for pork, with the sous-vide reheat temp? If I oven reheat, what temp and duration do I use there? Is it just the lowest setting, until warmed, or do I need to reach a specific temp? I don't want to kill my family on my first pulled pork smoking meal. :) -
New Member...
Thanks for the description of your process. Some questions... Do you use the oven to warm up the pork for serving? I'm guessing you'd cover? If you bag and vac seal, what temp and how long do you reheat for? I'm reading the Doug Baldwin link... -
New Member...
It sounds like quite a few people use Jeff's rub (or variations). I see that Jeff has recipes that can be purchased/downloaded, (https://order.smoking-meat.com/) so I did that to give me something I could make for the pulled pork this weekend.
