Pulled pork oops, will anyone notice?

Discussion in 'Pork' started by the zil, Jul 30, 2013.

  1. the zil

    the zil Smoke Blower

    I accidentally grabbed the pumpkin pie spice instead of thyme when making my rub. I couldn't get it out so I said what the heck, I'm not wasting all of these good spices and stirred it in. It was only a tsp. do you think anyone will notice?

    Slathered in mustard and rubbed down with a new "secret ingredient". Mum's the word, lol.

  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <holds a finger up to his lips>

    Shhhhhhh........ everyone will be doing it.
  3. bobank03

    bobank03 Smoking Fanatic

    wow, that actually sounds like it might work. Let us know if you can taste it later. I sort of doubt it will be noticeable. 
  4. s2k9k

    s2k9k AMNPS Test Group

    October isn't far away.....could be a real new trend!
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  ;  let us know . . .   [​IMG][​IMG]
  6. Some of my measuring and wrong spice wrong temp Have turned out great.

    I did have a sausage mistake that was half breakfast sausage

    and half Italian sausage....I had both recipes on the same piece of paper....

    I switched in the middle......Fido did this to me[​IMG]

    Happy smoken

  7. the zil

    the zil Smoke Blower

    With the Hungries around my house I could have stirred in Drano and they would compliment me on it being extra tender. We shall see what happens.
  8. Let us know what happens

  9. s2k9k

    s2k9k AMNPS Test Group

    Please let us know how it is.
    The more I think about it I think it could work, pumpkin and pork!
    If you can do it with beer then why not pork?!?!?!
  10. the zil

    the zil Smoke Blower

    I'm cursed tonight. My AMNPS wasn't staying lit so I microwaved the pellets, opened the chip hopper a little, relit the pellets, and pulled out the tray a little. Set it to 220 and thought I would check it before going to bed. Went back, maybe 45 min later, and saw my temp was up to 300 deg. Opened the door and 2 rows of the AMNPS were glowing embers. Meat temp is 118 deg. Juices were dripping off and sizzling in the water pan. I left the door open to drop the temp. Dumped out the AMNPS and refilled and relit. Is this thing going to be fit to eat?
  11. the zil

    the zil Smoke Blower

    I checked my pork around 3 AM and found that the AMNPS had gone out. After it burned through 2 rows in record time it wouldn't stay lit. Finally got it going again and went to bed. Just checked it and only half of the first row burned til it fizzled out again. I wrapped the butt in foil at this point as the IT is at 176.

    I've never had trouble with the AMNPS once I figured out how to light it. Never had to tinker with the hip hopper to let in more air or anything. I hope this is just a fluke.

    I don't think my butt is going to have much smokey goodness. May as well used the oven
  12. I'm interested to see how this pumpkin spice turns out.  Sorry to hear you are having so much trouble this run I'm sure it will end up just fine.  Funny story about wrong ingredients..  My wife and I were frying up some catfish one time several years ago.   All was going fine I was "taste testing" the whole time i was frying.  We were almost done but I ran out of the flour mixture I was dredging the fish in.  So I quickly grabbed the flour container and threw in a few handfulls of flour.  Well turns out I didn't actually grab the flour container.. it was POWDERED SUGAR!!!  I didn't notice it until I had already breaded and fried and tasted the fish and spit it back out.  My wife still today won't let that go.  She always tells people that story when ever they talk about food gone wrong.  I still blame her because she kept the powdered sugar next to the flour on the counter in a matching container! HAHA [​IMG]
  13. Remember a bad smoke is better than fast food. Do you have a tent over your AMNPS? It also sounds like you had it over full.

  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Pumpkin pie spice is mainly allspice, clove and cinnamon. A lot of people, myself included, use one or more of these ingredients in rubs to up the "earthiness" and round out flavors. In small amounts you usually won't taste the actual spice, but you'll definitely notice the sort of "bass note" in the flavor profile. I think you may have done yourself a flavor.

    By the way, if you don't mind sharing, what was in the rest of your rub?
    Last edited: Jul 31, 2013
  15. chef willie

    chef willie Master of the Pit OTBS Member

    Getting close to a 'jerk' pork rub there....add some hab's
  16. Habanaro's would be good.

  17. the zil

    the zil Smoke Blower

    Rub had Hungarian paprika, black pepper, salt, ground coriander, cumin, brown sugar,mustard, garlic, onion, & thyme. I feel better knowing it won't be a catastropy.

    I didn't tent the AMNPS. I usually don't. After the burnout I started over fresh, taking care not to overfill. I'm sure it got some smoke but not the way I wanted it. As long as it doesn't taste like licking a telephone pole I'll be happy. I'm just happy this happened on $1.49 / lb butt than the pastrami I am planning to make.

    I need to work on my patience more than anything, lol.
  18. LMAO  I'm sure it won't taste like telephone pole...  I too have a patience issue that sometimes gets the better of me.  Just keep you're head up.
  19. the zil

    the zil Smoke Blower

    This thing took forever to get to temp but I'm cooking by temp, not time. I did have the door open a lot initially so that is probably why. Just mixed up a batch of JJ's Finishing Sauce to see if I like that. I live less than a mile from a spice store that has awesome prices. Been in there 3 times this week, lol. It is like a candy store to me. Fingers crossed, it smells awesome.
  20. [​IMG]

    With the door open. Still no pics

    What does a telephone pole tast like[​IMG]

    Happy smoken.


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