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Pork-tastic pulled pork, Canadian bacon, pork hocks...(Qview of course)

cdn offroader

Meat Mopper
293
62
Joined Nov 14, 2013
Hey everyone,

Doing up a pulled pork butt for dinner tonight. Following the basic pulled pork from the forum and SoFlaQuers finishing sauce and a bit of home made BBQ sauce. Probably make a side of slaw as well and get some good dinner rolls.

Covered in Cajun seasoning, and smoking with a hickory apple blend


Also got a half dozen hocks that are going into pops brine



And finally, a nice loin that will be turning into some CB, also into the brine. Looking at doing peppered, maple glazed, plain and maybe Cajun flavor.


anyways, hope everyone is having a smoky day!
 
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cdn offroader

Meat Mopper
293
62
Joined Nov 14, 2013
update, 3hours in the smoker, IT is up to 106 and done smoking, started mopping it with apple cider and spiced rum.


gonna pull once it gets to 165, foil wrap and finish it off in the oven.
 

cdn offroader

Meat Mopper
293
62
Joined Nov 14, 2013
Bacon was in brine for 12 days, so I checked it out, did a fry test a seasoned last night. Couldn't get the before and after fry test...didn't last long enough




Did 2 pepper(one in half), 1 plain and 1 maple/brown sugar with a mix of extract and real maple syrup.


Then today loaded up the smoker with the bacon, added some cheese and started cold smoking. Her she is after 2 hours. Gonna give the cheese 1 more hour and the bacon 4 more.

 

cdn offroader

Meat Mopper
293
62
Joined Nov 14, 2013
So the hocks are finally done brining, pulled them last night, and dried them in the fridge. Forecast is calling for snow and freezing rain as far ahead as it can see so, decided to go ahead and get smoking.


Here they are at 1hour in, smoking around 115 in a hickory apple blend , gonna bump up the heat now and get em cookin'

 

stovebolt

Smoking Fanatic
807
33
Joined Jul 7, 2010
  Everything looks great. I love Pops' brine and use it often. Great smoke!

Chuck
 

glogger

Newbie
2
10
Joined Sep 23, 2013
HI,

Ref pork hocks: What temperature did you finally used and for how long did you smoke them?

Many thanks,
 

cdn offroader

Meat Mopper
293
62
Joined Nov 14, 2013
 
HI,

Ref pork hocks: What temperature did you finally used and for how long did you smoke them?

Many thanks,
After I smoked them for the first hour, I put the temp up around 200 until they were 155 IT. I smoked for the first 3 hours, total time was around 7 hours.
 

snorkelinggirl

Master of the Pit
OTBS Member
1,025
104
Joined Nov 15, 2012
Hi CDN,

Wow, sorry I missed this thread when it first came out! Your ham hocks look great, fantastic color on them. Looks like a great bunch of curing and smoking projects, awesome job!

Happy Holidays!
Clarissa
 

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