• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First Pulled Pork W/QVIEW!!!

bluebombersfan

Master of the Pit
OTBS Member
1,729
75
Joined Mar 4, 2011
Just wanted to ask how long most guys keep the smoke on for a pork shoulder for pulled pork?
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,831
1,583
Joined Jun 1, 2008
Until you foil it
 

jakerz66

Smoke Blower
146
11
Joined Feb 7, 2011
I've read that after 3-4 hours the meat doesn't really take anymore smoke, I'm realiticly new to this smoking thing so hopefully the guys whomhave been doing this for awhile will chime in.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,792
14,179
Joined Sep 12, 2009
IMO, the meat takes smoke as long as you put it there, unless it is foiled.

It is my understanding that the smoke ring stops developing at some point, but I can't confirm that, because I use a watt-burner.

Bear
 

porked

Smoking Fanatic
749
20
Joined Apr 2, 2009
I prefer butts for pulled pork, but have done shoulders several times. I don't even foil mine, just continue to smoke until they hit 210 degrees. I get the smoker going with lump and then hit it with some fruit wood for flavor. Then I add splits of wood to keep the temps up and more fruit wood till I'm done. You get a great bark if you don't foil, and my doggies love me for it.
 

bluebombersfan

Master of the Pit
OTBS Member
1,729
75
Joined Mar 4, 2011
IMO, the meat takes smoke as long as you put it there, unless it is foiled.

It is my understanding that the smoke ring stops developing at some point, but I can't confirm that, because I use a watt-burner.

Bear
I am using the MES 30".  Should I use water in the pan for pulled pork?
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,881
53
Joined Jan 23, 2010
I do not foil for pp and smoke the whole time
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,600
139
Joined Dec 29, 2009
I smoke all the way up to 165°, foil and stick in the oven to finish @ 300°-325°.  When it hits 210° or so, I wrap it in towels and into a cooler to "Rest" for a few hours.  The juice will be absorbed back into the meat.

Also, I don't use water in the pan, but inject my meat.  Save the juices that fall into the drip pan and you can mix them back into your pulled pork

Works for me!

Todd
 
Last edited:

bluebombersfan

Master of the Pit
OTBS Member
1,729
75
Joined Mar 4, 2011
I smoke all the way up to 165°, foil and stick in the oven to finish @ 300°-325°.  When it hits 210° or so, I wrap it in towels and into a cooler to "Rest" for a few hours.  The juice will be absorbed back into the meat.

Works for me!

Todd
That sounds pretty good, gives me some room for the ABT's!!!  It seems to be "stuck" at 149.  When you foil it do you add any juice to it? 
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,600
139
Joined Dec 29, 2009
Don't sweat it....You just hit a stall.  All of a sudden, it will start climbing again, but may take a little while.

Take the juice from the drip pan and place it in the freezer.  Scrape off the hardened fat and the rest is flavorful juice to add back into your meat, after it's pulled.

Todd
 

bluebombersfan

Master of the Pit
OTBS Member
1,729
75
Joined Mar 4, 2011


Trimmed pork shoulder.  I was trying a smaller one for my first.  It was only 4lbs when it was trimmed.



A little yellow mustard and some of Jeff's rub!!!



Wrapped up and ready for an overnight nap in the fridge.



Wrapped at 165 and tossed in the oven to bring it to 205.  I think it is looking pretty good, nice bark on it.  I hope it pulls well!!!!!



I uncased some homemade chicken breakfast sausage and mixed with sharp cheddar cheese and wrapped in bacon!  The red ones are for the wife she doesn't like the heat.  I will post some pics of everything when it is done!!! 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,792
14,179
Joined Sep 12, 2009
That sounds pretty good, gives me some room for the ABT's!!!  It seems to be "stuck" at 149.  When you foil it do you add any juice to it? 

I am using the MES 30".  Should I use water in the pan for pulled pork?
My method,

No water in pan---foil at about 165˚---- 6 ounces of Apple juice mixed with 2 ounces of BBQ sauce---heated close to boil, and add to foil. Pull at 205˚ to 210˚.

Bear
 

bluebombersfan

Master of the Pit
OTBS Member
1,729
75
Joined Mar 4, 2011


What a big hit these were!!! 



the pork turned out GREAT!!!!!  I am for sure hooked and so is the rest of the family.  Thanks for all the tips guys!!!!!!!!!
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,792
14,179
Joined Sep 12, 2009
Good looking stuff there, BBfan!!!  


Bear
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.