Pulled Pork #2

[BigW.]

I like 275* for the whole cook.

 

[paleoman]

I like 275* for the whole cook.

Yeah, the link I used, suggested 225˚F - 250˚F, and I was worried about having it get done in the middle of the night (I started at 6:30pm, and had a previous butt of the same size take about 10 hours at 265˚F smoker temp).

I do have a hard stop at 5pm tonight, so I think I'm going to bump it up.

 

[Fueling Around]

After a ride in the smoke, I foil wrap the pan and send to the oven to finish

 

[paleoman]

After a ride in the smoke, I foil wrap the pan and send to the oven to finish

What temp do you use for the oven portion?

 

[Fueling Around]

What temp do you use for the oven portion?

It depends on my schedule.
I'll run it at 225° for a slow. I'll go 300° for quicker. Time depends on the size of the pork

 

[paleoman]

Quick update...

At 1:15pm, I bumped the smoker to 275˚F.

At 2:30pm, the probes are reading 192˚F/189˚F, so it is climbing now. I suspect it'll be ready in least than an hour.

 

[paleoman]

OK. I pulled it out at 3:15pm. Total time 20 hours, 45 mins. Final temp 198˚F/194˚F.

Weight before: 8 lbs
Weight after: 4 lbs 9.25 oz
Weight after pulling and removing bone: 4 lbs 2 oz

I separated it into 2 groups for vacuum sealing.

Eye candy...

After resting. It has a much better bark than the last one, and it had quite a bit of smoke ring.

Tried the bear claws I got for Christmas.

Snagging small bits and it tastes great! Vacuum sealed and freezing one. The other will be for tomorrow. I'll post the sides along with the pork, tomorrow night.

 

[paleoman]

I sous vide the pulled pork at 175˚F to reheat, and made baked beans, corn bread (from mix), and coleslaw for the meal today.

The pork had lots of flavor, so I'm very happy.

 

[912smoker]

Look like a success!

Keith

 

[Fueling Around]

Plate looks great.
What was the guest comments besides mmmmmm?

 

[DRKsmoking]

Nice plate of food , after a long run on the smoker.

David

 

[paleoman]

Plate looks great.
What was the guest comments besides mmmmmm?

My mom and wife both really loved the pork. It had a better bark and more flavor than the last time. I could tell when I was pulling the pork the day before, as my wife kept swiping pieces. :)

I think one improvement I need to make in the future is to add some of the finishing sauce to to meat, before vacuum sealing, and to "fluff" it some, once I take it out of the bag. The vacuum sealer really seemed to super compress everything. I might even try pulsing the vacuum, or choosing the "very moist" setting, so it does vacuum so much.

I'm not sure that the injection really added much to it. I think it was more of the long cook.

I think I'd like to try a happy medium between almost 21 hours at 225˚F (again without any water pan in the smoking) and 10 hours at 265˚F (which had a pan of finishing sauce reducing in the smoker).

 

[DRKsmoking]

My mom and wife both really loved the pork.

That's all that really matters, keep at it

David