Just wanted to ask how long most guys keep the smoke on for a pork shoulder for pulled pork?
-
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!!!
- Thread starter bluebombersfan
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Until you foil it
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
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
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.
I am using the MES 30". Should I use water in the pan for pulled pork?
I do not foil for pp and smoke the whole time
what temp do you pull it?
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
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:
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?
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
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
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!!!
ugaboz
Smoking Fanatic
looks good
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
I'll wait here for my Sammie
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!!!!!!!!!
Good looking stuff there, BBfan!!!
Bear
Bear
Thanks!! I was blown away by the pulled pork. It was outstanding!!!Good looking stuff there, BBfan!!!
Bear
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
