Pork smoking

[Buddy55]

I wanted to do some pulled pork the other day - it was really cheap. this is the first I tried on the Traeger. I wanted to do pulled pork and it did not work so well. It was a LOT different! I set the Traeger to 220. It seemed good. I dry brined the pork for about 2 hours. I usually injected it with apple juice, melted butter, 'Slap Ya mama' seasoning. Then started smoking after about 2 hours. Thing were going good. The biggest change was that the times were what not what I expected. Usually when I smoked, the times were 3 to 5 hours. I did not understand that, but just accepted it. The food tasted great and that is all that matters. This time it was WAY different. Ater about 4 hours I was up to 145. Way different. After ten hours I was only up to 195. I still needed to get to 205. I stopped at 195. Wife complaining that it is was dark, night and we needed to get to bed. So I pulled it off sealed it (in a bad) and put it in the fridge. I got up the next morning and tried a sandwich. it was good, but dry. adding BBQ sauce helped. But I am wondering what I did wrong. You guys have any ideas or hints. ??
Thanks

 

[BigW.]

There are many threads on here about pulled pork. To get you started, some folks with a pellet will smoke at your temp for an hour or two. Then move it up to 275. I'd do 275 the whole time with a pellet tube for extra smoke. I also like to put the meat in an alum pan after a while to catch the dripping. You can foil it once the meat hits 165 or so. I usually go to 185 before foiling for more bark and smoke.

 

[jcam222]

You are never going to get a pork butt to finish temp of 203ish in 3-5 hours smoking at 220. Just not in the realm of possibility. If you want some extra smoke time do the 220 for a couple hours and crank to 275F. I personally then wrap at 160ish in a tightly covered pan with a little liquid. Nice hour rest in a cooler or Cambro before pulling is essential in my book. You can bang out a butt in 6 hours or so if you run 275 the whole time. There is no discernable difference in quality between that and one done for 12 hours.

 

[Buddy55]

Thanks.
I had searched, but did not find much. maybe I have a bad searching technique. I tried 'dry pulled pork' , but did not find any thing.
Then when reading I did not notice anyone saying they wrapped or sealed it, then bump the temp up. I will definitely need to reread them.
And yeah, I use a pellet tube. I am thinking of getting another one.
I also sprit (??) sprayed the loin about every 30 minutes. It was a great day for being out.

 

[Buddy55]

Well I had a Masterbilt Analog that was on it's last legs. The controller was flaky at times, and sometimes just stopped. I was deep into finding another smoker when I came across this (My NEW Baby) in Facebook. And I am sure that the thermometer was not accurate. (though when testing it, it did not fail. ??)

 

[Fueling Around]

...
I also sprit (??) sprayed the loin about every 30 minutes. It was a great day for being out.

Loin? That explains why it cooks faster than a shoulder.
Only need to hit 160-170° for a loin or it will dry out

 

[Buddy55]

OK, I will do some more thinking on this. But it was fun, and a good learning curve thingy.

 

[jcam222]

OK, I will do some more thinking on this. But it was fun, and a good learning curve thingy.

Loin is a terrible choice for pulled pork. You want to use pork butt. Loin is far to lean

 

[Elf@shore]

Pork: Grill on a Gaser. 250 ish. Very hard to go lower temp, gas will not stay ignited.
I rack the pork with a pan under Neath.
Add half inch of apple juice/cider the entire cook, adding water only to pan when needed.
Place pan indirect from heat.
Pull the pork in the pan when it hits 190 ish? ( Not sure if that temp is right ?)
Let it sit to cool.
Pull the meat.
Mine had a nice bark and was moist.
IMO: I think it knowing your grill/pit and Yur own method of cooking.
It breeds an unique style: YUR COOK!
Reading now: I use Pork Butt for pulled pork.
Pork loin : I usally grill as a roast, slice it down to serve.

 

[Fueling Around]

Loin is a terrible choice for pulled pork. You want to use pork butt. Loin is far to lean

Thanks Jeff, I neglected to finish my comment.
A nice cooked loin is great for slicing. Collect the meat drippings and make a nice white gravy to go over the meat and your taters.

 

[JckDanls 07]

Loin? That explains why it cooks faster than a shoulder.
Only need to hit 160-170° for a loin or it will dry out

Good catch John III Fueling Around ... I prefer 145-150 on my loins...

B Buddy55 ... You just had the wrong choice of meat for pulled pork... Give it another try with a boston butt...

 

[jcam222]

Good catch John III Fueling Around ... I prefer 145-150 on my loins...

B Buddy55 ... You just had the wrong choice of meat for pulled pork... Give it another try with a boston butt...

I love loin at 145 too. Nice tender and juicy for slicing