Hello all,
My wife and I took a stab at pulled pork this weekend. Here are the details.
- 4.5 lb pork shoulder brined for 2 days in water, salt, black pepper, sugar, apple cider vinegar, orange juice, paprika, garlic powder, onion powder, cumin, oregano, thyme, dried bell pepper, cinnamon, cayenne ...
- Dry rubbed right before smoke with much of the same seasoning as in the brine
- Smoked on our Brinkmann electric for about 7 hours. Empty drip pan. Intermittent smoke with hickory chunks. Smoker temp. was about 250 to 275 F, though admittedly with a few spikes here and there due to wood chunk combustion (I had to use the smoker box toward the end). At first I couldn't find my meat thermometer (I know ... I know -- I call myself a BBQ pitmaster?), so we winged it based on weight of the meat. When I finally found the thermometer, the meat had an internal temp of about 209 F so we stopped at that point.
- Finishing sauce was apple cider vinegar, brown sugar, red pepper flakes, salt, pepper, and remnants of the rub.
We got a nice bark, meat was tender and juicy, and everything was nicely seasoned. I will say that some outside parts were a little over given poor temp. monitoring, but on the other hand, I like a little extra Maillard reaction. ;) Next time I will pull the meat off at 200 F.
See pics below. Much appreciation to this forum which served as a treasure trove of good info. Let me know your thoughts!
Cheers,
David
My wife and I took a stab at pulled pork this weekend. Here are the details.
- 4.5 lb pork shoulder brined for 2 days in water, salt, black pepper, sugar, apple cider vinegar, orange juice, paprika, garlic powder, onion powder, cumin, oregano, thyme, dried bell pepper, cinnamon, cayenne ...
- Dry rubbed right before smoke with much of the same seasoning as in the brine
- Smoked on our Brinkmann electric for about 7 hours. Empty drip pan. Intermittent smoke with hickory chunks. Smoker temp. was about 250 to 275 F, though admittedly with a few spikes here and there due to wood chunk combustion (I had to use the smoker box toward the end). At first I couldn't find my meat thermometer (I know ... I know -- I call myself a BBQ pitmaster?), so we winged it based on weight of the meat. When I finally found the thermometer, the meat had an internal temp of about 209 F so we stopped at that point.
- Finishing sauce was apple cider vinegar, brown sugar, red pepper flakes, salt, pepper, and remnants of the rub.
We got a nice bark, meat was tender and juicy, and everything was nicely seasoned. I will say that some outside parts were a little over given poor temp. monitoring, but on the other hand, I like a little extra Maillard reaction. ;) Next time I will pull the meat off at 200 F.
See pics below. Much appreciation to this forum which served as a treasure trove of good info. Let me know your thoughts!
Cheers,
David
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