It is currently Sat Oct 25, 2014 5:51 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 20 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Pulled pork
PostPosted: Wed Apr 02, 2014 9:24 am 
User avatar

Joined: Sun Feb 02, 2014 6:19 am
Posts: 313
Here is a small 6 pound pork shoulder I smoked for pulled pork sandwiches.

Image

Thin layer of yellow mustard, and then rubbed with BBQ rub.
Image

In the mini smoker. Smoked with Hickory and apple wood.
Image

Done.
Image

Bone pulled clean.
Image

Pulled.
Image

Pulled pork sandwich, with coleslaw and Carolina mustard sauce. And a side of beans for MR!
Image
Image

Thanks for looking.


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Wed Apr 02, 2014 11:27 am 

Joined: Tue Aug 27, 2013 2:10 pm
Posts: 181
Living in "vinegar & pepper" country (central NC), Carolina mustard is new to me. Some places around here do serve regular yellow mustard.

That's one of the things I love about this subforum - exposure to new things.

Looks delicious.


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Wed Apr 02, 2014 2:51 pm 

Joined: Thu Feb 20, 2014 7:50 pm
Posts: 104
"small" 6lb shoulder... haha

There was a BBQ festival this weekend (Hogs for the Cause) and it just makes me want more!


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Wed Apr 02, 2014 6:32 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1841
Looks awesome!


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Wed Apr 02, 2014 7:18 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
I live in central NC myself, so I'll be involved in a few big BBQ events very soon. At work we use a massive whole hog hot smoker and we should do some shoulders, too. I'll make sure I get some pictures.


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Wed Apr 02, 2014 11:47 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 4241
When you fix Rook's plate he's going to need more beans! :mrgreen:



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Thu Apr 03, 2014 5:19 am 
Forum Moderator
User avatar

Joined: Wed May 09, 2012 3:59 pm
Posts: 1706
Location: Cape Town - South Africa
Jeff B wrote:When you fix Rook's plate he's going to need more beans! :mrgreen:


Haha...

Looking good Hutch - think I need to do some smoking soon.

:)



_________________
PICKLED IN SQUADRON RUM
Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Mon May 19, 2014 7:39 am 
User avatar

Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
Nice looking bark and smoke ring. Yellow mustard just used to help the run stick better? At least that is what I use it for.

What temp did you smoke it at 225-235?
How many hours total cook time? I'm guessing it was 8-12 depending on what temp you used.
How many hours of pure smoke 3-5 then cover with foil and finish?

Sorry for all the questions.



_________________
There's an old Italian saying, don't burn your tongue on another man's soup.
Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Mon May 19, 2014 3:01 pm 
User avatar

Joined: Sun Feb 02, 2014 6:19 am
Posts: 313
whosthebestcop wrote:Nice looking bark and smoke ring. Yellow mustard just used to help the run stick better? At least that is what I use it for.

What temp did you smoke it at 225-235?
How many hours total cook time? I'm guessing it was 8-12 depending on what temp you used.
How many hours of pure smoke 3-5 then cover with foil and finish?

Sorry for all the questions.



Yes, I use the yellow mustard to help the rub stick, there is no yellow mustard taste at the end of the smoke, I do think it adds slightly to the bark though. But mainly just to hold the rub in place.

That particular butt was smoked 240-250° For 8-10 hours.

When I smoke pork butts low and slow I start checking for probe tenderness around 185° internal temp, and generally pull them anywhere from 190-195° depending on when they probe very tender, if you smoke your butts a little hotter and faster, say 275° They generally don't probe completely nice and tender till around almost 195-200° internal. As a very generic guide, if you're smoking low and slow, say around 235° expect the cook to take around one and a half hours per pound of pork butt. But try to determine doneness by probe tenderness and internal temperature.

I don't foil my butts, I let them go straight through with no foil, I like the bark it develops that way.

As far as Smoke wood, I use between 4 and 5 fist size chunks of wood when I smoke pork butts and brisket. Ribs get around 3 fist size chunks. I placed them on the very edge of the charcoal ring and they slowly ignite through the cook, but yes never more than three or four hours of smoke during the long cook.

Hope this helps,

Hutch


Offline
 Profile  
 
 Post subject: Re: Pulled pork
PostPosted: Mon May 19, 2014 8:52 pm 

Joined: Thu Jun 13, 2013 12:25 pm
Posts: 333
Looks great and the butt has some nice bark on it. What kind of smoker do you use? It looks like it might be a Brinkman from your picture. What kind of wood are you using for fuel and smoke? I love doing pork shoulders.I start them early in the morning and let them go all day over a slow oak and applewood fire.BB


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 20 posts ]  Go to page 1, 2  Next

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred