Pulled Pork QVIEW

Discussion in 'Pork' started by ol' smokey, Mar 10, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Made 2 10 pounders for a bar restaurant I frequent.
    I smoked them for 6 hours then into the oven at 250* to cook to 200* internal. Covered and rested for a couple hours more then pulled. Rubbed them down and put them in pans. I want to save the grease to add some back in later.











    Thanks for looking
     
  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Smokey , that is some great lookin pulled pork , thanks for makin me drool [​IMG]
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great pics Smokey, very nicely done!! Bet that was some dang good eats[​IMG]
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great smoke, and thanks for sharing the Q View. I'm sure it was enjoyed by all.
     
  5. alx

    alx Master of the Pit OTBS Member

    Thats a beautiful bark and all around pulled pork.
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Great job! Nice bark on them. [​IMG]
     
  8. cman95

    cman95 Master of the Pit SMF Premier Member

    Bootiful...now I am hungry!
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent job! I don't save the grease. Pour all the juice into a glass container, put in the fridge until the grease on top sets up then discard the grease. You will be left with just awesome juice.
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Ditto, great job.
     
  11. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Thanks for that bit of info and I'll be doing that next time..
     
  12. shooter57

    shooter57 Newbie

    Sorry if this is a stoopid question... why the two stage cooking? I'm curious why it was in the smoker for 6 hours, then an oven to bring it to 200 internal? Would cooking in the smoker the whole time be a bad thing?
     
  13. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    The reasons(2) I finish them inside is:
    1. As I understand it the smoking of the meat is complete at 140* internal so why waste more charcoal to finish it.
    2. My oven has a temp probe so I set it up to shut the oven down when the butt reaches 200*. Then I can get a full nights sleep and pull it in the morning.

    As the weather warms here I will go back to finishing them right in the smoker.
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Actually the smoking of the meat is not necessarily done at 140* the smoke ring stops forming but the meat will continue to take in smoke flavor. I sometimes finish in the oven for a number of reasons but I put it in the oven after I foil which is by internal temp and not time it. Check out this thread about the smoke ring formation

    http://www.smokingmeatforums.com/sho...ght=Smoke+Ring
     

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