CRAVING Pulled Pork Sammies, Plenty of Q-View

[smokefever]

For the last week or so I have been craving some pulled pork pretty bad.  So I decided it was time to do something about that.  I have a 7# butt that I rubbed ant set in the fridge to nap for 30 hours.  I got up this morning at 7am and got everything ready, smoker setup, spray bottle filled, gloves out, Maverick ready.  My smoker is at 198 right now and I tried something a little bit different in trying to get it around 225.  I have 2 vents at the bottom.  When lighting, you are supposed to keep all vents wide open and then dial back.  Once the temp reached 160, I closed the right vent completely.  Then at 190, I dialed the left vent back to just barely cracked.  We'll see what happens as far as the temp.  As long as I can stay within 240-275 I'll be perfectly happy.  Now on to some pics. . . . . .

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• smokefever
• Mar 30, 2014

I didn't trim any fat on this butt, just rub n' go 

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

Using a brown sugar based rub once again.  Love the bark I get from it

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

Its raining pretty good here, so moved the smoker to right outside my back door

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• smokefever
• Mar 30, 2014

Here is my setup, I have lump charcoal along with some Oak, Apple and Peach wood in the firebowl.  I'm using the R&B Stone from CeramicGrill Store for my heat deflector, and in the water pan is some apple juice, vinegar and water.

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• smokefever
• Mar 30, 2014

Just out of the fridge and getting ready for some smoke

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

I got these on the smoker about 15 mins ago, so now the fun begins. . . . . waiting. . . . .

 

[seenred]

Lookin' real good...you're off to a great start!  Keep that qview coming!

Red

 

[smoking b]

Looks like you're gonna get some great bark!  It's raining here now but it was snowing earlier when I was getting more pellets started. I'll tag along for this smoke - you'll be eating good later 

 

[smokefever]

I went to the store after getting the butt on the smoker.  I figured what is a pulled pork sammie without coleslaw and homemade rolls??  So I picked up some red cabbage and bread flour.

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• smokefever
• Mar 30, 2014

Dough is ready for the rise.  I put a can of beer in to give a little extra flavor.  After I got that situated I couldn't resist peeking in the smoker.  I spritzed with cider vinegar and closed the lid back up.  IT us at 131 right now and already getting a nice bark. . . .

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• smokefever
• Mar 30, 2014

I'm getting anxious, the house smells incredible right now.  Stay tuned!

 

[Rafter H BBQ]

Nice, now the hurry up and wait part.... Haha !! You will have some good chewin there for sure ......

 

[smokefever]

Nice, now the hurry up and wait part.... Haha !! You will have some good chewin there for sure ......

Yessir, always the hardest part of the cook 

 

[smokefever]

Alright, 1st batch of rolls are done.  Although they didn't quite turn out like I had hoped, they still have a really good flavor.  I got the recipe for them online, for some reason they are really dense.  Anyone that bakes have an idea why that is?? 

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• smokefever
• Mar 30, 2014

IT of the pork is at 162 right now, so I pulled it off and wrapped it in foil with some sprite.  Back in til it reaches 195.

 

[smoking b]

My best guess would be that you didn't knead it enough. Did you punch it down after the rise & knead it again then let it rise again before baking? This lets the gluten "regroup" so to speak & forms much better strands. Do you have good yeast? Did you proof it first before mixing your dough? Lastly did you use too much salt, butter or olive oil? Salt inhibits the action of yeast & should be used sparingly - butter & olive oil inhibit the formation of gluten strands & can keep them from getting long enough to give you a good bread structure & as such should be used sparingly.

That's about all I can tell you. I always proof my yeast, knead the bread a lot, use a minimum of salt & no butter or olive oil & it works good for me...

 

[smokefever]

 
My best guess would be that you didn't knead it enough. Did you punch it down after the rise & knead it again then let it rise again before baking? This lets the gluten "regroup" so to speak & forms much better strands. Do you have good yeast? Did you proof it first before mixing your dough? Lastly did you use too much salt, butter or olive oil? Salt inhibits the action of yeast & should be used sparingly - butter & olive oil inhibit the formation of gluten strands & can keep them from getting long enough to give you a good bread structure & as such should be used sparingly.

That's about all I can tell you. I always proof my yeast, knead the bread a lot, use a minimum of salt & no butter or olive oil & it works good for me...

Since I have zero baking experience I searched online for a roll recipe using bread flour and beer.  Here is the exact recipe. 

Ingredients

1.5 cups beer

2 tsp Instant Dry Yeast

4 Tsp Butter

2 TBSP Molasses

1 Tsp Salt

5 Cups Bread Flour

Mix beer and yeast.  Add butter, molasses, and salt.  Add 1 cup flour and mix well.  Add remaining flour slowly.  Once mixed, place on floured surface and knead 4 mins until dough is soft and smooth.  Place in greased bowl, wrap with plastic wrap and cover with towel.  Let sit for 1 hour to rise.  Punch down dough and knead again for 4 minutes, removing any air bubbles.  Bake in preheated oven at 375 for 10-15 mins.

 

[smokefever]

I decided to make another batch of rolls using a different recipe and MAN am I glad I did. 

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

These turned out pretty darn good.  Nice crusty exterior and soft and fluffy on the inside.. . . . now on to the star of the show!!

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• smokefever
• Mar 30, 2014

The bone just slid right out.  I took it off when the IT reached 198 and let it rest 30 minutes.  This was some of the juiciest pork I have ever had.

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

I couldn't help myself as I was pulling I was eating, and then my kids came up to the cutting board for samples

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

Hit it with a little sauce, mm mm mmmm

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• smokefever
• Mar 30, 2014

Time for the Sammies!!

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• smokefever
• Mar 30, 2014

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• smokefever
• Mar 30, 2014

Thanks for lookin' y'all, definitely a successful day and needless to say my cravings were filled!!

 

[smoking b]

 

 

  Those are great looking sammies!  Your pork looks spot on to me 

  Glad you got some rolls to turn out good for you 

   Job well done man 

 

[smokefever]

 

 

 

  Those are great looking sammies!  Your pork looks spot on to me 

  Glad you got some rolls to turn out good for you 

   Job well done man 

Thank you, it was definitely a process today.  Seemed like I didn't get to spend much time out of the kitchen on my day off but it was well worth it.  Looking forward to leftovers already 

 

 

[seenred]

Wow! Those look great! Nice job on the pork, the rolls, and the finished sammies!

:drool. Thumbs Up

Red

 

[foamheart]

Sorry I am so late, But I can see you did great without any harassment from me.

Its just really hard to beat a good Pulled pork sandwich. Definitely looks like a good pulled pork sandwich!

 

[bkbuilds]

Looks awesome! Can you post the second bun recipe you used?

I also did pulled pork yesterday but with the gale force wind, rain, sleet, ice, and snow I couldn't use my smoker, I had to put it in the oven. The Wegmans buns I bought were a fail though, so I'm really interested in maybe making some buns next time.

 

[smokefever]

Wow! Those look great! Nice job on the pork, the rolls, and the finished sammies!

.

Red

Thanks a bunch Red!!!  IT was a busy day but the results were well worth it

 
Sorry I am so late, But I can see you did great without any harassment from me.

Its just really hard to beat a good Pulled pork sandwich. Definitely looks like a good pulled pork sandwich!

There ya are Foam, better late than never 

  I keep telling myself that SAME thing. . . . pretty hard to beat a really good sammich, I could eat one every day.  I'll toss around some ideas for the leftovers and definitely want to try the one you suggested in PM. 

 Cheers buddy!

Looks awesome! Can you post the second bun recipe you used?

I also did pulled pork yesterday but with the gale force wind, rain, sleet, ice, and snow I couldn't use my smoker, I had to put it in the oven. The Wegmans buns I bought were a fail though, so I'm really interested in maybe making some buns next time.

Hey BK sorry to hear the weather did you in.  I too was smoking in wind, sleet, HUGE snowflakes and a little rain mixed in.  My smoker did good through it, I'm pretty pleased with that.  Here is the link for the rolls, good luck and be sure to let me know when you try them  http://allrecipes.com/recipe/belles-hamburger-buns/