pulled pork

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  1. MetalHeadMeatEater

    Couple of Questions + NFL Kickoff Smokes

    Hey SMF Crew, After my initial couple of smokes after getting my WSM, I did a couple more over 2 weekends to line up with the beginning of the NFL season involving PP and ribs, and they caused a couple of questions to pop up in my head, so I figured I'd ask the gang on here, and throw the...
  2. K

    70lbs pulled pork on traeger

    Have a big event coming up and want to make pulled pork for about 150 people. Questions I'm wondering are: 1. How much meat do I need? Heard 1/4 lb up to 1/2 per person. Which is it? With this kind of quantity that's a big diff. 3. Have a traeger select pro and am concerned if I can fit...
    • Kurto
    • Thread
    • large cook pulled pork traeger
    • Replies: 7
    • Forum: Pork
  3. K

    Needing advice, what to charge for pulled pork?

    so, I started smoking/cooking for potlucks at work. Now, I have other departments asking me to do this for them. I have pulled pork down to a good place. I make coleslaw and potato salad pretty good too. What should I charge for the pulled pork? I get two 11 lb Boston Butts for $23.00. It...
  4. The_Grillfather

    MES to Instant Pot?

    Hello smoking gurus! I had a half day today with my daughter, and I don't have the kinda time that I would like, but I'm thinking this will work. I have a 4 lb pork butt roast that dry-brined with my own rub for 24 hrs, and have enough time (already going) to do 4 hours in the smoker with A...
    • The_Grillfather
    • Thread
    • instant pot mes pork butt pulled pork smoker
    • Replies: 4
    • Forum: Pork
  5. Omertron

    Brisket and Pork at the same time

    Hi, I am looking to cook both a brisket and pork shoulder at the same time. I am aiming to have them ready to server around 5pm and won't have a lot of time then to be dealing with them as I will be hosting and BBQing burgers and sausages as well. Each cut of meat is 2-2.5Kg (4-5lbs) and...
  6. C

    Searching for Food Truck Info

    Hello All!!! New to the board and have a few questions. I’ve searched the forum best I could and haven’t quite got all of them answered. So please bear with me here.... First off I will be purchasing the truck this week barring everything goes accordingly. We will cook the basics both breakfast...
  7. Suam461

    Reheating pulled pork and tonight’s dinner

    Hey all, I’ve got a pork butt in the smoker that is for tomorrow’s dinner and was wondering if anyone had tips for reheating it? I figure I’ll pull it tonight and save the juices to add as I heat it tomorrow so it doesn’t dry out in the oven. I would have just made it same day, but the in laws...
  8. schlotz

    So you want to try smoking your first Pork Shoulder

    There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...
    • schlotz
    • Thread
    • butt pork butt pulled pork recipe smoked foods
    • Replies: 31
    • Forum: Pork
  9. Norm Kopesky @ CBM

    New BBQ restaurant in the works

    Good morning Wisconsin, My brother and I are spooling up for a restaurant space, we have farted around making central Texas style bbq for a couple years now and thought we would give it a go. We are currently running (1) 500 gallon homemade offset stick burner and (1) 1000 gallon homemade offset...
  10. S

    Pork butt stalled at 155??

    Hi all, I'm new to the forum but have been lurking for a bit. Second smoke and I decided to try some pulled pork. I've had 2 five pounders going for about 7 hours and I seem to be stalled at 155. I want to to foil but don' want to do it too soon. However, I've been at 155-158 for over an hour...
    • Sccrbrg
    • Thread
    • foil pulled pork stall
    • Replies: 10
    • Forum: Pork
  11. N

    Hot/Mustard Slaw for pulled pork and hotdogs???

    Searched the forum and didn't really see any mention of it. It's definitely a southern thing (kinda like the Alabama white sauce). I make my own which closely resembles a place called Bunyuns in Florence, Alabama that is famous for it. I don't really have a recipe, kinda just do it by adding...
  12. McCann519

    Baby Backs and Picnic Shoulder on MES 30 with Q View

    Divisional Round Weekend in the NFL meant smoking some pork for dinner on Sunday. I ended up going with 2 racks of baby backs and a small picnic pork shoulder. Picked things up Saturday morning, rinsed, trimmed then applied mustard and rubs. For the ribs, I used a Clubhouse Chipotle Mango 1:1...
    • McCann519
    • Thread
    • amnps baby back ribs mes 30 pulled pork
    • Replies: 8
    • Forum: Pork
  13. T

    Pulled pork survey - help us collect more responses

    Hello, please take few minutes and answer the survey on pulled pork. It has questions on all aspects of the process, from meat preparation to serving. I think it will be great to see how different paths people choose and whether there is at least single step where majority agrees on the...
  14. jasonrmcc

    I could use a little wisdom...Shoulder @159 16 hours later.

    Hey Guys and Gals, Experience: I've been smoking for a little over a year and have done 7-8 shoulders/butts in that time, along with every other cut of meat known to man :) So not a total newbie, but lacking the experience of many of you "experts" that I rely on so often. Details: Smoker: MES...
    • jasonrmcc
    • Thread
    • butt pork pulled pork stall
    • Replies: 14
    • Forum: Pork
  15. mark in the pit

    Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

    Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...
    • mark in the pit
    • Thread
    • how long how to mark in the pit mark raybin pit boss pork pulled pork sous vide what temp
    • Replies: 2
    • Forum: Pork
  16. soflaquer

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...
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