Basic Pulled Pork Smoke

[smokinrick]

I did pulled for the Superbowl feast the day before and learned something. I use a CharGriller with side box modded as per the forum with 1/4" aluminum plate diffusers. I was ready to start up and OOPS! No charcoal. I didn't want to delay the start so figured I had plenty of oak logs so I would do it straight wood. OMG! I did a 6lb. butt and a 12lb. blade together with a friend's secret rub. 12 hours on oak and the flavor was incredible compared to my normal briquets and chips. It pulled perfectly and 14 lbs of meat was totally consumed by 20 at the party. Carolina sauce on the side with slaw.

 

[captturbo]

This has been an amazing thread to read. I'm sure glad that you made it a sticky! I have a 7# butt in my MES 30 that I started at 10:40 this morning. I hit my plateau at about 143* an hour or so ago but it looks like she is pushing through it since it is at 148* now at 2:20. It seems like everything I cook on this MES goes faster then what I would expect from reading about the experience from others on the forum. Perhaps the electronic controls keep the heat from dipping and therefore make the over all smokes go faster? I have been pritzing with apple juice from time to time when I need to open the door to add, mix, or remove something.

I have that finishing sauce that seems so popuar here mixed up and waiting but meanwhile I have baked beans, baked potatoes, and Garden grown hot peppers smoking in there along with the roast. Hickory chips is the smoke for today. 

Once again, I want to offer my appreciation for this recipe and all the contributors to this thread and to this site for helping me celebrate something that I love so dearly!

Smoke, must smoke, ... have to smoke ....

 

[SmokinAl]

Don't forget the Q-view Capt.

 

[captturbo]

I'm far too computer "iggorant" to do the picture posting Al. Maybe I can learn to do that at some point since I sure have enjoyed looking at the photos folks have posted here. I gain weight just from looking at them! Besides that they make me seriously hungry.

Enjoying the cold frosty ones as my pigbq smokes away. Oink, Burp. 

Edit:  Holy Cow! This pulled pork came out wonderful! What fantastic food! That finishing sauce is remarkable stuff. My hats off to you guys. Thanks! 

 

[rjslinskey]

good job meowy

if i could add my 2 cents. i usually don`t wrap in foil. just leave in smoker the whole time. i also use my hands to pull. i then mix in a cup of jeff`s sauce and a cup of sweet chile sauce. friends and family love it. i also like to top my samich with cole slaw. but i prefer a semi hard bun. have a great memorial day week-end everybody. having friends over sayurday. smoking a beef tenderloin, corn on cob, portebello mushrooms, lobster tails, and a great spinach salad i make

 

[flash]

good job meowy

if i could add my 2 cents. i usually don`t wrap in foil. just leave in smoker the whole time. i also use my hands to pull. i then mix in a cup of jeff`s sauce and a cup of sweet chile sauce. friends and family love it. i also like to top my samich with cole slaw. but i prefer a semi hard bun. have a great memorial day week-end everybody. having friends over sayurday. smoking a beef tenderloin, corn on cob, portebello mushrooms, lobster tails, and a great spinach salad i make

Sounds good, but cole slaw on the side please.

 

[rockrunner]

I have to say that this is the best pork I have ever eaten in my life! It is just... uhhhh... awww... yea. I have used this method about 12 times now and every time it gets better. So now its 1AM here in NV and I just read this whole thread for the 1,000,000,000 time. I figured I would post up and say thanks for the info and give ya'll a Q'view. I cannot wait to tear into this thing tomorrow!!

The goods!

http://i942.photobucket.com/albums/ad263/rockrunner2002/q001.jpg

And for those of you that never saw my Redneck Smoker in my intro last year

http://i942.photobucket.com/albums/ad263/rockrunner2002/q002.jpg

BTW: Yes that is a bag of Kingsford in the second pic and no I don't use it in my smoker!

 

[rockrunner]

MOAR!!

http://i942.photobucket.com/albums/ad263/rockrunner2002/Q003.jpg

http://i942.photobucket.com/albums/ad263/rockrunner2002/Q009.jpg

http://i942.photobucket.com/albums/ad263/rockrunner2002/Q012.jpg

http://i942.photobucket.com/albums/ad263/rockrunner2002/Q015.jpg

 

[paddedroom]

 I've been honing my smoking skills on a new smoker and pulled pork is my next task. This is a great tutorial and I can't wait to "pull" this off!

 

[paddedroom]

 I've been honing my smoking skills on a new smoker and pulled pork is my next task. This is a great tutorial and I can't wait to "pull" this off!

 

[friscocd]

First post - wooooo and go....

I am using this method. I took it off the smoker at ~162 and now in the oven at 250. Ive checked it a couple times and it seems it has hit a plateau. I'm waiting on it though, I trust the advice. Hopfully it pushes through soon because I am HUNGRY!!!! Thanks for the write up. Helps us noobs cookin on them ECB's

 

[stix818]

I smoked one on Sunday.. Getting ready to have it for lunch today (BBQ Feed at work)..  Mine hit the same plateau at around 165.. I wrapped it in foil and stuck it in the oven then a Monsoon storm came thru and took out my power.. Had to put it back in the smoker.. 6 lbs ended up taking a hair over 12 hours.. I took it out at 196, thank god for my electronic temp deal because I forgot about it..  The alarm went off for 195 and I was scratching my head wondering what that noise was.. Best thing I've purchased, well besides the smoker..;)  The few pieces I had was amazing.. I left it in large chunks and will pull apart after I reheat it a bit.. Going to add the finishing sauce also.. Hope it turns out!!!

 

[daggerdoggie]

This will be my fourth pulled pork this summer following meowy's instructions and everyone has loved them.  I use the finishing sauce and it's the best pulled pork ever.

Sunday, there was a manager's special at the grocery store: two Boston Butts at $2.11/lb which is cheap around here so I bought them.  They are on the smoker now for an overnight smoke.  

No plans for the pork.  I plan on pulling, vacuum wrapping and freezing for several quick meals.

 

[smokinrick]

Great photos folks. If you aren't sure if it is done, just grab the bone and give a twist. If it is really loose, the meat is done, if not keep on cookin'. Trust that thermometer, the heat plateau can be seeming to take forever but that is when the real cooking is going on. The tutorial sure makes it easy, it makes us look like pros! I found the Carolina style finishing sauce is the bomb. I make it with smoked hocks which I simmer in the vinegar/mustard seed/sugar sauce until the joints break down. Easy as pie and I've had the wives come up after asking for the "secret recipe". LOL

Rick

 

[guppy]

Brand new to smoking meat. It sounds that a thermometer with an internal probe and the readout control on the outside is the way to go so you don't have to keep opening the door. Is that correct?

 

[wildwillie]

Brand new to smoking meat. It sounds that a thermometer with an internal probe and the readout control on the outside is the way to go so you don't have to keep opening the door. Is that correct?

That's correct. Always cook by temperature, not time. Some butts will just take longer than others, so time is a vague estimate at best. An electronic, remote readout digital thermometer is almost a necessity to get your Q to come out properly. Best $15 I've ever spent!

 

[doug r]

For anyone wanting to do pulled pork but not sure what to do - this is the way to go! If you follow the steps outlined at the beginning of this post, you can't go wrong.   I just smoked a pork butt for the first time this last weekend that was a little over 6# and it was fantastic. I was amazed at how juicy and tender it was. I was always wanting to know how long it would take and the 1.5 hours per pound may be a good starting point, but mine was in the smoker for 11 1/2 hours before it hit 205 degrees. Well worth the extra time. Thanks to meowey for the instructions! Really helped a newbie like me.

P.S. oh, ya, add the finishing sauce. I've always been a BBQ sauce kind of guy but with the finishing suace, you really don't need it.

 

[redclaymud]

Thanks for the tutorial.  I'll be cooking up my first pork butts this weekend.  Haven't even assembled the WSM yet.  I bought the big one, thinking there's always a chance I might actually become good at this and someday cook for a crowd.

I've read a ton of directions and it seems, along with the actual smoking and temperatures, it's important to have a check list of things that need doing and the times or temps for when they need be done. 

I've seen competition teams standing over their smokers doing a countdown to the exact planned moment and like a NASCAR team, they pop the lid, rotate the meats, and have the lid back on in just seconds.  No small feat for a two rack WSM.  It took three guys and they actually did a couple dry runs with a cold smoker beforehand.

 

[mike heagerty]

Just the post I needed sir! Gonna do one soon. Thanks.

 

[brae]

My first smoke since hubby passed.  Trying to get into life. This will be my first butt. My elderly mom and her sis are coming for dinner next Sat. They have to eat on time. We are planning to eat at 4 pm.  I have calculated, for two 8 pound butts, 15 hours.  That would leave me time to rest in the cooler, and extra time in case they stall. Plan to wrap at 165. Plan on finishing at 205.  Am I in the right ball park?  I have an MES 30 and plan on smoking at 220 sea level.  So I am thinking to put in the smoker at 1:00 am.  Yes?  Too early?  Too much time?  Right on?  Any suggestions will be appreciated so much. My head is spinning trying to calculate for a fixed dinner time.  Brae