Pulled Pork QVIEW

[ol' smokey]

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

 

[t-bone tim]

Smokey , that is some great lookin pulled pork , thanks for makin me drool

 

[grothe]

Great pics Smokey, very nicely done!! Bet that was some dang good eats

 

[richoso1]

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

 

[alx]

Thats a beautiful bark and all around pulled pork.

 

[pignit]

Shweeeeet!

 

[irishteabear]

Great job! Nice bark on them.

 

[cman95]

Bootiful...now I am hungry!

 

[bassman]

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.

 

[ronp]

Ditto, great job.

 

[ol' smokey]

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

 

[shooter57]

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?

 

[ol' smokey]

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.

 

[pineywoods]

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