2nd Round on the Oklahoma Joe Highland

[Phx Byd BBQ]

Such a beautiful day in Phoenix, AZ. What better way to spend it than smoking a pork loin and giving it my first go at pulled pork!

Used a mixture of hickory splits and apple wood chunks (along with the briquettes and lump charcoal). The loin was smaller than my first and cooked faster than I expected. Had a few issues controlling my heat this time and could not keep it low and slow. It crept up to 275 and I could not keep it stabilized at 235. The loin was still good but not as tender as the first one. I wrapped it at 145 IT to try to slow it down. Took it off at 160 and let it rest. Sliced nice and was tasty.

The butt I wrapped at 150 IT, added some apple juice and apple cider vinegar in the foil. About 3 hours later I pulled it at 205. All-in-all it was 8 hours 30 minutes in the pit. Bone came right out and the meat shredded effortlessly.

Was only my second go with a smoker and learned a few things about my pit which should improve my temperature control on the next one!!!

Enjoy the pics...hope you like them as much as my family enjoyed the pulled pork!

 

[jcam222]

Looks good!! As a suggestion on the loin try pulling it at about 140F next time. Wrap it to let it come up over the next half hour or so to 145F. It will be very juicy. It’s 100% safe to serve pork at 145F per USDA guideline.

 

[SmokinAl]

Good looking PP!
Al

 

[Phx Byd BBQ]

Looks good!! As a suggestion on the loin try pulling it at about 140F next time. Wrap it to let it come up over the next half hour or so to 145F. It will be very juicy. It’s 100% safe to serve pork at 145F per USDA guideline.

Thanks for that suggestion. I will definitely try that next time.