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Started By
Message
Charcoal Smoker--Pulled Pork
Posted on 5/6/13 at 7:55 am
Posted on 5/6/13 at 7:55 am
Relatively new to the smoking game, I was wondering if anyone had any advice for smoking a pork shoulder (6.5 lbs) with a charcoal smoker. Mostly I am looking for rub recipes, cooking times/temp and wondering what the best way to control the temperature of the smoker. TIA for any help.
Posted on 5/6/13 at 8:15 am to steltzequalsbeast
You will probably have to experiment with your smoker to figure out the best spot. For example, mine is not well insulated and the heat rises fairly quickly.
I smoke butts toward the middle of the smoker. You have options for tons of rubs and application methods. Google and experiment... others might can give specific help. I just use a random mix of rubs and spices.
You will need a good thermometer to determine the interior temp of the butt when it is nearing completion. I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325.
If you have the time, rest your butt. This means (double) wrapping it in foil and surround with towels in a small cooler. Makes a big difference.
I smoke butts toward the middle of the smoker. You have options for tons of rubs and application methods. Google and experiment... others might can give specific help. I just use a random mix of rubs and spices.
You will need a good thermometer to determine the interior temp of the butt when it is nearing completion. I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325.
If you have the time, rest your butt. This means (double) wrapping it in foil and surround with towels in a small cooler. Makes a big difference.
Posted on 5/6/13 at 8:16 am to steltzequalsbeast
any of the store bought rubs will work for you,
i like byrons butt rub.
225-250, figure 1 and 1/2 hour per pound
(every peice of meat is different)
impossible to tell you without knowing what type
of smoker you have
i like byrons butt rub.
225-250, figure 1 and 1/2 hour per pound
(every peice of meat is different)
impossible to tell you without knowing what type
of smoker you have
Posted on 5/6/13 at 8:16 am to steltzequalsbeast
Dr. BBQ's Big Time BBQ Rub is about as good as it gets.
LINK
I like the internal temp. of the pork @ 195-200 for pulling.
LINK
I like the internal temp. of the pork @ 195-200 for pulling.
Posted on 5/6/13 at 8:53 am to Bill Parker?
quote:
I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325.
Damn son......you burn it to a crisp huh?
Pork is ready for pulling when internal temp reaches 195.
For your rub go simple 50/50 salt and pepper. Add some paprika, garlic powder and onion powder..........keep it simple so the taste of the pork itself stands out.
You can smoke it at a grill temp of anywhere from 225 - 275.
Posted on 5/6/13 at 8:55 am to Bill Parker?
quote:This can't be right. I think you typed 100 too much.
I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325
Posted on 5/6/13 at 9:05 am to CBLSU316
Just went thru this with Daughter boyfriend.
Best advice I wish I had told him
Learn about Tempature stall
Your internal meat temp will rise quickly to about 150-160 then stall there for hour and hours it seems.
Don't worry and no this does not mean its done.
Sooner or later it will start to rise again.
When it does it will rise quickly..
Pork shoulder to 180-190 internal for pulled pork
Best advice I wish I had told him
Learn about Tempature stall
Your internal meat temp will rise quickly to about 150-160 then stall there for hour and hours it seems.
Don't worry and no this does not mean its done.
Sooner or later it will start to rise again.
When it does it will rise quickly..
Pork shoulder to 180-190 internal for pulled pork
Posted on 5/6/13 at 9:14 am to steltzequalsbeast
For your first dry rubbed pork, why not just try black pepper and powdered garlic with slightly mroe pepper than garlic. Add a little salt to this if you like. If you want, use Lawry's garlic seasoning instead of the powdered garlic. Lawry's has garlic flakes, parsley and salt, so never use salt if you use Lawry's until you taste for salt. If you like, add powdered onion and paprica. For more adventure, use smoked paprica. I'd go with Lawry's, less onion than garlic and equal pepper, paprica and garlic.
Confusing? You bet it is. My dry rub blend and components is top secret, as any really good rub should be.
Start simple and make your rub your's. Better that way, because taste preference is really personal. If you like, go to grocery store and look at several and take note of the ingredients labeling.
Confusing? You bet it is. My dry rub blend and components is top secret, as any really good rub should be.
Start simple and make your rub your's. Better that way, because taste preference is really personal. If you like, go to grocery store and look at several and take note of the ingredients labeling.
Posted on 5/6/13 at 9:16 am to steltzequalsbeast
Personally, my rub has got to have some brown sugar in it.
Posted on 5/6/13 at 9:22 am to Kajungee
quote:
Learn about Tempature stall
This is good advice to a beginner.
Lots of folks will pull the meat and wrap in foil going to the oven to carry it through the stall at a controlled temp.
Stall occurs when the meat starts giving up the natural moisture, which comes to the surface and evaporates, cooling the internal temp (stalling) the temperature rise until whatever level of moisture loss required is achieved.
I just leave mine on the grill, baste the surface occassionally and paitently wait for the meat to move through the stall. I think a lot of the smoke ring in meat (the photo I show is brisket, but pork is very smilar) comes with proper smoking and temperature, during the stall.
As is evident in the photo. It is hard to get smoke ring under fat. The top of this brisket has no ring because of the fat layer on the outer surface. I cook my brisket fat up to help it self baste.
When meat is cooked (foil wrapped) in the oven and is in a big pool of liquid at the end of cooking. That liquid is mostly rendered during the stall.
This post was edited on 5/6/13 at 9:25 am
Posted on 5/6/13 at 9:59 am to steltzequalsbeast
youtube franklin bbq method for pulled pork
Used it for my first time smoking last week and it worked incredible
Used it for my first time smoking last week and it worked incredible
Posted on 5/6/13 at 10:16 am to More beer please
Thanks for all of the replies, I will try out a variation of everyone's suggestions and report back tomorrow when it is all said and done.
Posted on 5/6/13 at 10:41 am to NaturalBeam
quote:
quote:I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325This can't be right. I think you typed 100 too much.
You're right. Unless you really, really like bark.
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