Pulled Pork tips and tricks

Discussion in 'Pork' started by sheep-rancher, Apr 10, 2015.

  1. sheep-rancher

    sheep-rancher Newbie

    My girlfriend is having a grand opening for her photography studios new location on Sunday. I'm going to be making pulled pork sliders for her in my small electric smoker. I get the best taste from this cheap master built smoker when doing pork butts. So here's how I do it.

    These are the two butts I picked up from my butcher, 15 lbs total. I always inject and rub the meat at least 12 hrs before they hit the smoke.


    I always score the fat and then inject a mixture of Apple juice, cider vinegar, garlic powder, salt, and pepper


    Here's a picture of the underside of the butts. I normally use a plastic butcher container that I buy from Cabelas but that was already being used so I had to use this ceramic coated metal pan. I always use plastic wrap if using metal to make sure there is no metallic flavor left behind.


    I use plain yellow mustard as my sticking agent.


    I now use my rub and make sure to hit all spots on the meat. I've found that this helps build my crust and helps with locking in the juice. Once I have all sides covered with rub if there's any wet spots I try to hit them again with the rub.


    Now I cover with plastic wrap and allow to sit overnight. I'm waking up early to get them started and will show the progress as the day goes on.

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looking good so far,way to post a bunch of pics! Looking forward to your progress!
     
  3. sheep-rancher

    sheep-rancher Newbie

    I'm new to this site and I really like to see exactly what people are talking about. I will make sure to post more pics of the process tomorrow.
     
  4. Looking good so far!  I follow pretty much the same method as you minus the injecting part.  Just curious if you use a finishing sauce (pretty much the same as your injection)?
     
  5. sota d

    sota d Smoking Fanatic

    Just saw you in roll call! I like the way you're jumping right into it. Looking good, see you tomorrow!
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SR, Looks good ,I'm in ![​IMG]
     
  7. sheep-rancher

    sheep-rancher Newbie

    Thanks guys. I actually inject the meat AJ because it gives me a little more wiggle room with my temp because my smoker has very little adjustment. I also do not come back and add anything once I'm done chopping the meat. Anyways I pulled the meat out of the fridge about an hour before it was going into the smoker. Here's how it looked.

    As you can see here, there isn't that much liquid left behind.


    Hopefully they turn out as good as the last ones I did. I will post every few hours for you. The smoker is a steady 225 and working great.

     
  8. I'll be watching, looking good

    Gary
     
  9. sheep-rancher

    sheep-rancher Newbie

    Ok so I'm two hours in and the heat is steady but I had to reload the wood. I opened up the box and loaded the wood chips and mopped down the meat, I use half Stubbs moppin sauce and half the drippings left in pan from sitting over night, I also add some brown sugar. This really helps build the bark. I forgot to take a pic before I mopped so here's one after.

     
  10. Nice, Gunna be good

    Gary
     
  11. sota d

    sota d Smoking Fanatic

    Nice looking hunka meat! Can't wait to see it bark up!
     
  12. sheep-rancher

    sheep-rancher Newbie

    Well I'm about half way through the smoke. The large butt is sitting at 150 and the small one at 165. The small one is building great bark having that large one sitting above it. They're looking good.

     
  13. sota d

    sota d Smoking Fanatic

    Love a nice bark on a butt, Really gives a great texture to the PP later.
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Those are looking great!Thumbs Up
     
  15. Better and better

    Gary
     
  16. smokin-q

    smokin-q Smoke Blower

    I inject AND use the finishing sauce. I think the injection really adds to the flavor during the long cooking time.
     

Share This Page