freezer find

Discussion in 'Pork' started by johno, Jul 6, 2007.

  1. johno

    johno Smoke Blower

    G,day
    cleaning out and re packing one of our four chest freezers a few days ago came across a couple of nice chunks of pork leg ( i think ) from my last pig kill ( forgot i had them in there ) .
    so i transfered one to the cool room for a slow defrost and this morning it is going into the old weber to be turned into pulled pork .
    it tipped the scales at 6.5 kilo some where around 14 pound (cant be bothered looking for the calculator ).
    i have just finnished skinning it rubbed it with mustard jeffs rub and it is now in the weber with some pecan wood .
    it is 8 .20 am saturday here .
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  2. bud's bbq

    bud's bbq Meat Mopper

    Have never had the pleasure of burning Pecan....is it a light, sweet wood like apple or ........how would you compare to other hard woods?

    bud
     
  3. johno

    johno Smoke Blower

    i have never used hickory but i am told pecan is very close to hickory.
     
  4. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Looks like you are a leg up....... [​IMG]

    Seriously....looks like a great piece of pork that will pull wonderfully.

    Enjoy..... [​IMG]
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I hear pecan is like hickory lite! Good smoke flavor, not as heavy a bacon type flavor. I just order a whole mess of it, can't wait to get it and try it out.

    Nice butt by the way, that rub look like its got a lot of brown sugar in it? Yummm.
     
  6. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Dont you love it when you dig through the freezer and find a hidden treasure like that???[​IMG] Be sure to keep us posted on how it turns out...[​IMG]
     
  7. johno

    johno Smoke Blower

    to continue ,
    the pork went in about 8 am , i kept the old weber a bit hotter than i normaly do ( around 280 - 300 mark in the lid ) anyway the meat reached 194 internal at 5.30 pm and i took it out and wraped it in foil and a towel ,put it in the esky ( cooler ) and left it overnight , pulled it this morning (sunday 8.30 am ) and it seems pretty dam good ,still warm got a great bark it may be a tad dry in a few spots probaly due to cooking a bit fast , but i think reheated in a bread roll with some sauce it will still be good eats .
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