Pork shoulder-pulled pork

Discussion in 'Pork' started by frosty91, Aug 30, 2014.

  1. frosty91

    frosty91 Smoke Blower

    Bought 2 ten pound pork shoulders the other day for 2.79 a lb, not the greatest price but I've been dying to make some pulled pork for the first time. I've got pork loins down pat, and can make a hell of pork loin and rack of baby backs, so now it's time to make some pulled pork, I've watched my grandad do it alot for family gatherings, he has an old coca cola machine he stripped out and made into a smoker, it works great for pork butts, holds heat awesome. I was using an old round smoker I don't even know the brand for the last 2 years and just got a new brinkman trailmaster for my birthday, did a pork loin on it last weekend, so today trying the pork shoulder, put mustard and honey on it last night than put my dry rub on it and wrapped it over night. Got the fire going this morning and got the shoulder on at 8am. As of 11:00 this afternoon meat temp is around 114. I'm having a hard time keeping charcoal in the brinkman seems to want to burn down quick, but I can keep smoker at around 260-275 no problem that's what ive been smoking at all day. More pics and info on the smoke as I go on thru the day!
     
  2. [​IMG]   Waiting for some pics
     
  3. frosty91

    frosty91 Smoke Blower

    I've been trying to post them but not working for some reason ill get some up when this technology wants to cooperate! Lol
     
  4. frosty91

    frosty91 Smoke Blower

     
  5. Yay it worked!!  

    Scott
     
  6. grillmonkey

    grillmonkey Smoking Fanatic

    Sounds like everything's going according to plan.[​IMG]
     
  7. frosty91

    frosty91 Smoke Blower

    . Some of my grandads cooking sauce
     
  8. Care to share what's IN Grandad's cooking sauce? 
     
    Last edited: Aug 30, 2014
  9. frosty91

    frosty91 Smoke Blower

    What I'm workin with, still trying to get used to it :)
     
  10. frosty91

    frosty91 Smoke Blower

    caught a little sneak peak! Getting closer!
     
  11. frosty91

    frosty91 Smoke Blower

    And now I am stalled at meat temp of 160 :/
     
  12. frosty91

    frosty91 Smoke Blower

     
  13. Patience!!!   Grab a beverage of choice and enjoy the day
     
  14. frosty91

    frosty91 Smoke Blower

    . .................. Bud light and college football outta do it!
     
  15. tom 178

    tom 178 Meat Mopper

    I got one going also. What internal temp. are you going to pull it off at? I am thinking 205 because I'm going to make pulled pork.

    [​IMG]
     
  16. frosty91

    frosty91 Smoke Blower

    I'm also making pulled pork and I was thinking of pulling around 195 or so, and then wrapping in foil and old towels nice and tight and than in an empty cooler for a few hours to keep warm till I'm ready to pull it, everyone else is at the winery while I'm home smoking and enjoying the bud light and peace and quiet with the dog haha
     
    gaffney982 likes this.
  17. bear55

    bear55 Master of the Pit

    I always take mine to 205.  Pull wrap in foil and then in the ice chest for an hour or so before pulling.
     
  18. frosty91

    frosty91 Smoke Blower

    Ugggggh this stall is killing me, it's been on since 8am, it's 4:15 now, I know I know I need more patience lol. But the plan was to have this for supper at 7. I'm stuck at 160degrees, I've tried bringing smoker temp up to 250-up. And that's where it's at now, what do you guys think? Wrap it and hope it rises to temp before 7? Or wait it out? I'm thinking if it hasn't raised any by 4:45 I'm gonna put in foil pan with beer and wrap top and hope it reaches by 7:ish
     
  19. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Even at 250 you are HOURS away from a pulled pork IT of 203-205. Time to wrap and crank the temp up to 350 to hit your 7 PM target and still have a little resting time.
     
  20. frosty91

    frosty91 Smoke Blower

    Alright I'll get it wrapped up, any liquid in with it as wrapped? And trying to get this brinkman to the temps I want it rough, I know it's a good smoker just learning on it still
     

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