Pulled Pork (PP) on the Jumbo Joe

[Fueling Around]

Snow birding means leaving my full-size kettle and pellet grill (pooper) at home. Resort and condo grills aren't
Bought a Weber Jumbo Joe to at least have decent grilled food.
I smoked a small pork shoulder over a month ago with great success. Took those lessoned learned and did it again last week.
Small pork shoulder. Pricy, but NO trimming and perfect size for my Jumbo Joe.


Spiced it with 1 tsp each of ground cumin, paprika, chili powder, fresh black and white pepper blend, garlic powder, and 1/2 tsp of oregano. A dash (maybe 1/8 tsp) of salt, too


Slathered and rested overnight


In aluminum pan for the smoke and oven to finish.
I'll show later why I use a pan for the entire process..



I used all previously burned lump charcoal in the JJ for offset heat. Reclaimed lump burns out faster than virgin lump pieces and slightly lower heat,.
1/2 size tube of Rural King (RK) apple pellets for smoke flavor. Best mod ever to a smoke tube is a u-bolt thanks to @normanaj. This tube started life full size and I cut it in half.


3-1/2 hours later and I'm a happy camper. Nice bark forming and the initial fats are collected in the pan. Normally, I try to flip the meat to get more smoke on the bottom, but the coals were done and almost stall temperature.


Ready to wrap for ride in the oven set at 220°


An electric oven is the ultimate set and forget cooker.
About 3 hours later I removed from the oven and checked. Perfect IT and probe tender without going to mush.



Rested for a few hours and shredded removing the connective tissue.
Starting weight 45 oz or about 50% loss.




Here is why i pan my meat and collect the liquids. Put them in the fridge for a day. Scrape back the fat and you have the wonderful collagens to add back to the pullings. Flavor and healthy natural meat juices. for the perfect sandwich.



I didn't have any cole slaw to plop on top. I gave it a couple shakes of TexasPete after the photo.



The biggest win is the nice gentle apply smoke and my wife has had 3 meals. Usually she can only go for 1 meal and is smoked out.

Thanks for looking.
Lots of many Pros out there with 22" 26" and Ranch King Weber. I decided to go for the mini market. I love my 22" kettle, but the JJ is probably going to be the #1.

 

[mike243]

Bought a new JJ and haven't fired it up yet, probably have hot coals in it in May when we go to the beach unless those plans change, really like the pork work you done and thanks for sharing.

 

[gmc2003]

Looks great from my screen FA. Nicely done

Point for sure
Chris

 

[BrianGSDTexoma]

Great cook for a Joe Richie! Sammy looks good.

 

[DRKsmoking]

Nothing wrong with that cook/smoke. And good that your bride had more than one serving. It was smoked just right .
Thanks for showing the steps

David

 

[bauchjw]

Great work! That looks delicious! Great move on saving the juices!

 

[SmokinAl]

Nice job!
That PP looks fantastic!
I can see how juicy it is!
Just goes to show you, “It’s the cook, not the cooker.”
Al

 

[Bearcarver]

Looks Great, from The Den, FA !!
Nice Job!
Like.
And Like Al said, it's the Cook, not the Cooker!

Bear

 

[tx smoker]

Very nicely done. The pork looks great but as others have said, fantastic move saving the juices and mixing them back into the meat.

Robert

 

[chopsaw]

That looks fantastic . Nice work , you nailed it .

I didn't have any cole slaw to plop on top

I'm thinking it didn't need any . I do like it on mine , but smoke , pork , bun when do right is all you need . That picture on the plate has my mouth watering .

Best mod ever to a smoke tube is a u-bolt thanks to [ATTACH]627233[/ATTACH] normanaj . This tube started life full size and I cut it in half.

Couldn't agree more on the @normanaj mod .

Did you buy the end caps when you cut the tube in half ? I have 2 12's and a six . I wanted to cut one of the 12's into a 8 and a 4 . Just need a set of caps or an idea .

 

[912smoker]

That's some great looking PP !
And love the collected liquid gold !!

Keith

 

[Nefarious]

wow, terrific cook on the JJ. I bought one for my son, he doesn't cook much, I think it's still in the box. Maybe I'll get it back and try it out.
I'm in with @chopsaw how you fixed the ends when you cut it, or if you used the two ends from the one you cut and tossed the remaining tube.

 

[chopsaw]

how you fixed the ends

You used to be able to buy the ends , Came as a set . One open , one closed .
So one set would make 2 tubes if you had a tube to cut down . I'll have to look and see if they still sell them .

 

[jcam222]

Looks fantastic. Gave me the munchies for PP. Thinking maybe I have a pack left in the freezer. I 100% agree on the liquid gold. I wrap all my butts in pans around 165 for the finish to collect that juice. I also put a pan of pork or chicken broth under the butts for extra.

 

[uncle eddie]

Looks great to me! Congrats on making the headlines!

I do the same with the juices as you do. Makes a great finishing sauce base.

 

[Fueling Around]

Thanks everyone.
Must be a slow day to hit the feature?

 

[Fueling Around]

...
Did you buy the end caps when you cut the tube in half ? I have 2 12's and a six . I wanted to cut one of the 12's into a 8 and a 4 . Just need a set of caps or an idea .

...
I'm in with @chopsaw how you fixed the ends when you cut it, or if you used the two ends from the one you cut and tossed the remaining tube.

I created a new thread to answer your questions

https://www.smokingmeatforums.com/threads/1-2-size-smoke-tube.314186/

 

[Steve H]

Very nice! I would have thought a JJ would be a tad small for this. Proved me wrong!

 

[yankee2bbq]

YEAP!!! Great job!!!

 

[JLeonard]

Looks great!
Jim