YAFPP (Yet Another First Pulled Pork) with Qview!

Discussion in 'Pork' started by walterwhite, Aug 18, 2009.

  1. walterwhite

    walterwhite Smoke Blower

    This is the second smoke on my new WSM and the first pulled pork I made on it.

    I got boneless trimmings which amount to chunks of pork up to about twice the size of your fist. They're only $1.39/lb (US) and I got two bags - about 12 lb. I use a modified dry rub. I like fresh garlic and add some olive oil to help blend everything together. Other seasonings are Hungarian paprika, rosemary, onion powder, black pepper, cumin (little of that goes a long way!)

    I was actually light on rub this time, but left it that way so I could get a better idea of what the smoke adds.


    Here's the fire layout - using the Minion method. I put about 1/2 of the charcoal chimney on top of this:


    I also did a brined chicken and some fresh Italian sausage.

  2. walterwhite

    walterwhite Smoke Blower

    Here's the pork as it came out.


    And after pulling it, this is what I got.


    Now... One of the things I like is to know all of the details for how something was prepared, so the next frame will include the details, things I learned. [​IMG] and questions about what I did.


  3. Wow Walter! Good show! You are so unspiring me for this weeks end! I'll await 'what you learned'. How'd it taste? Aren't you proud? Wooo hooo[​IMG]
  4. fishawn

    fishawn Smoking Fanatic

    Looks Fantatstic, Nice Work!
  5. walterwhite

    walterwhite Smoke Blower

    This was done on my new Weber Smokey Mountain 1 1/2.

    12 lb boneless rib trimmings. Oily rub with:
    2 big fresh garlic clove
    garlic powder
    onion powder
    Hungarian paprika
    crushed rosemary
    black pepper
    cumin (not too much – a little goes a long way)

    Rub was probably not enough, but that will let the smoke flavor shine through.

    1 lb fresh Italian sausage.

    3 ½ lb chicken, brined in Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles (Oops – forgot celery seed.)

    Minion method – ring overfull of charcoal and about ½ char coal chimney – too much – hits bottom of water bowl.

    Using chunks of hickory, mesquite, maple, apple.

    Next time put some water in bowl before setting over the coals to avoid temperature shock. The empty bowl heats fast!

    Added about a gallon of luke warm water to tray and placed cover on with all vents wide open.

    After about 15 min, temp at 200. Closed one base vent.

    2:40 PM - Another 15 min, up to 210. and added (most of) pork to lower rack. Thinner pieces were stacked to provide additional thickness for more even cooking.

    3:00 PM – up to 225 – close another charcoal bowl vent.

    TBS TBS! (I think ;) )

    3:20 – up to 260 – close remaining charcoal bowl vent

    3:40 – down to 2:40 – left vents alone

    4:00 – down to 2:20 – open 1 vent half way – linearly, add chicken and sausage to top rack.

    4:24 – creeping up a bit from 220 – left bottom vents alone.

    5:10 – back to 220. Found all bottom vents closed – WTF! Opened one half (linear)

    <go to hot dog night>

    10:00 PM up to 245 – took Italian sausage off – it tastes good. Should have set one aside and fried it to do a side by side comparison. Threw on a little more hickory, walnut and maple. Probably enough mesquite.

    10:35 – temp 250 – chicken at 170 so removed. Pork at 180. Shut all vents fully. Will see where temp goes in next few hours

    11:00 PM – down to 220

    11:30 – 190 – firebox check indicates coals are almost completely out – remove meat and foil to rest.

    Done! Almost!

    I wrapped the chicken and pork in foil and put in a warm (110 approx.) oven to rest. Since the chicken came off earlier, I pulled it first. It was pretty easy to pull the meat from the bones. I will also note that the usual tell I use for doneness - skinn pulling back from the end of the drunstick - did not happen when slow smoking.

    It was getting late so I packed the pork into a sealed container and put it in the fridge. The next morning I put it into a crude double boiler consisting of a big pot set into a large ribbed cast iron pan (with enough water to cover.) I rewarmed the pork so I could pull it.

    I pull the pork by smooshing it between thumb and forefinger. That seems to work pretty well. Am I doing OK? I've heard that squishing burgers as they cook toughens them. I'd hate to do that to my pork.

    I wonder how long I can store that in the freezer. I'm concerned that the meat is so finely divided that it will freezer burn quickly. Perhaps I should put some sauce on it before freezing.

    Only other issue was that the WSM does not seal enough to extinguish the remaining coals. this morning it was still 150 and remained there after noon. So I turned lemon to lemonade. I'm cutting dome wood on my property (black walnut and box elder - really a maple) so I put some fresh pieces in the WSM to kinl dry them. [​IMG]

    Thanks for following along and I appreciate any comments you have about technique.

  6. walterwhite

    walterwhite Smoke Blower


    Lessons posted.

    Tastes Great! Yes I am. And doubly so if I can inspire you to do
    something with your WSM. [​IMG]

  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like a well produced smoke. Good job and nice variety.
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great looking smoke, the bark on the pp is killer, and the bird looks delicous. Thanks for sharing my friend.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I think the only thing you didn't do on that smoke was take a video. Everything looks like it came out great nice smoke and points on the record keeping.
  10. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Looks fantastic. Nice bark you got there too. [​IMG]
  11. fire it up

    fire it up Smoking Guru OTBS Member

    Pork looks great! Congrats on your first, sure looks like you did a damn fine job, not to mention how great that bird looked next to those sausages. [​IMG]

    Walter White, are you a fan of the show Breaking Bad?
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Nice Documentation and Qview... [​IMG]
  13. walterwhite

    walterwhite Smoke Blower

    Awesome show! At first I had a lot of sympathy for the main character but that got harder and harder. I need to watch the opener for the next season!

  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, real nice. I am wondering if that meat is what Sam's calls cushion meat?
  15. walterwhite

    walterwhite Smoke Blower

    That would not surprise me. It's not a named cut that you would find on the charts so (for all I know) it could be any part of the pig that is meat and not readily identifiable as something else.

    Tastes good and that's what matters to me.

  16. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Hey WW,

    Good looking smoke and fantastic job of record keeping on it. The color on the bird was really nice, and I love the bark on the Pulled Pork. You are getting points from me on this one! [​IMG]
  17. walterwhite

    walterwhite Smoke Blower

    But there are two things I forgot to say.

    1) I'm pretty happy with the results. The pork, chicken and sausage came out great!

    2) I've been studying posts and other information on this site and there's a wealth of wisdom here. And what little I have absorbed so far has made this success possible. So [​IMG]to you all!


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