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  1. cybrslydr

    First attempt at Pulled Pork!

    Just checked it and the probe says it's 166. lol Gonna be a bit still.
  2. cybrslydr

    First attempt at Pulled Pork!

    In the oven, am I still aiming for the 200ish IT?
  3. cybrslydr

    First attempt at Pulled Pork!

    Wrapped it in foil and it's in the oven at 250 right now.
  4. cybrslydr

    First attempt at Pulled Pork!

    I think what we're going to do is give it another hour on the grill or so, then do the wrap and finish in the oven.
  5. cybrslydr

    First attempt at Pulled Pork!

    Thanks! After putting this much time into it, wrapping it and putting it in the oven seems like admitting defeat. :) All that bark... :)
  6. cybrslydr

    First attempt at Pulled Pork!

    Current plan is to just light some more charcoal, put it on the last bit of the snake and give it a few more hours.
  7. cybrslydr

    First attempt at Pulled Pork!

  8. cybrslydr

    First attempt at Pulled Pork!

    No, I've not messed with it because I'm only peeking in the grill rather than taking the cover off. Going to attach some photos.
  9. cybrslydr

    First attempt at Pulled Pork!

    I think we've plateaued with the weather we have. The snake is working fine, with about 1/4 of it left, internal grill temp is right around that 225mark, but the internal temp isn't going past 149 right now. Do I need to just add more coals and let it keep going or something else?
  10. cybrslydr

    First attempt at Pulled Pork!

    I've got the top vent open about 1/2 and the bottom one about 1/4. EDIT: Opening the vent has helped - grill thermometer says it's around 225 in there now, even with the snowflakes. lol EDIT 2: About 4hrs in and it's at 127 internal and 225 on the nose on the grill
  11. cybrslydr

    First attempt at Pulled Pork!

    That's the part I'm most concerned about, that I put enough charcoal in there to last as long as this is going to take. Should I almost completely close the top vent to try and keep as much heat in as possible?
  12. cybrslydr

    First attempt at Pulled Pork!

    Just checked on it - meat has heated up to about 65 degrees, snake is working great so far, and the grill temp is right around 215. Little cooler than I'd like, but it is snowing outside. lol
  13. cybrslydr

    First attempt at Pulled Pork!

    Beautiful morning for some pulled pork! Lol Give it about an hour and a half and check on it. Currently 37 degrees inside the meat!
  14. cybrslydr

    First attempt at Pulled Pork!

    And now we wait for it to warm up.
  15. cybrslydr

    First attempt at Pulled Pork!

    And so it begins!
  16. cybrslydr

    First attempt at Pulled Pork!

    Yes, it's going to be on the grate underneath with water in it. I'm going to attempt the snake method again. I've got some applewood wood chips that I'm going to space out like the pic above (chips, not chunks - stores don't have any chunkcs). Going to start prepping the butt around 7am...
  17. cybrslydr

    Talk to me about pulled pork!

    Sounds good to me then!
  18. cybrslydr

    Talk to me about pulled pork!

    Well, I've no idea what the injection is for. I just assumed it was something with pectin in it to help break down the proteins and make the meat more tender rather than a flavor enhancer. As for the spritz, a few vids I've watched use it to also help carmelize and enhance the bark rather than...
  19. cybrslydr

    First attempt at Pulled Pork!

    The BBQ sauce is pretty spicy, IMHO. My idea is to cook it all and see how it tastes without the sauce and then add some if I think it could use it.
  20. cybrslydr

    Talk to me about pulled pork!

    Do I need to inject some sort of pectin-heavy liquid into the shoulder or am I good with just the rub and spritzing with apple juice?
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