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Pulled pork questions
Posted on 4/24/14 at 10:03 pm
Posted on 4/24/14 at 10:03 pm
I've smoked several butts but have always done them the same. They have always turned out good but just looking to see if I can improve. I've always used Hickory and was thinking of using Apple or Cherry this time or a combination.
Question one, what wood do you typically use for a butt and if you have used more than one what is your preference?
I typically pull the pork with the bark on. Question two, do you pull with the bark or remove the bark before pulling?
For your input I provide pictures of my last butt about 8.5 pounds cooked at 220 for 13 hours.
Eta I only add wood for the first three hours should I continue to add and if so how long into the cook
Last one I did dry rub applied
Going into the smoker
]
Rested
Pulled
Tomorrow nights offering rubbed
Question one, what wood do you typically use for a butt and if you have used more than one what is your preference?
I typically pull the pork with the bark on. Question two, do you pull with the bark or remove the bark before pulling?
For your input I provide pictures of my last butt about 8.5 pounds cooked at 220 for 13 hours.
Eta I only add wood for the first three hours should I continue to add and if so how long into the cook
Last one I did dry rub applied
Going into the smoker
]
Rested
Pulled
Tomorrow nights offering rubbed
This post was edited on 4/24/14 at 10:10 pm
7
Posted on 4/24/14 at 10:07 pm to Geaux-2-L-O-Miss
quote:Absolutely leave the bark in the mix.
do you pull with the bark or remove the bark before pulling?
Posted on 4/24/14 at 10:08 pm to Degas
More importantly, where's your meat thermometer?
Posted on 4/24/14 at 10:09 pm to Geaux-2-L-O-Miss
I always do a mixture of roughly 50% oak, 25% apple or cherry and 25% hickory. Hickory gives it a lot of character, but can be overbearing.
Always pull with bark on. Don't understand why you'd "remove" the bark... Do you trim the fat cap a bit before rubbing/smoking?
Always pull with bark on. Don't understand why you'd "remove" the bark... Do you trim the fat cap a bit before rubbing/smoking?
Posted on 4/24/14 at 10:14 pm to OldHickory
quote:
Do you trim the fat cap a bit before rubbing/smoking?
Typically leave the fat cap (1/4"-3/8") and smoke fat side up so it can "melt" and seep into the meat.
Posted on 4/24/14 at 10:19 pm to Degas
Thremometer is unnecessary. Butt is only done when the bone slides out clean, regardless of temp.
Posted on 4/24/14 at 10:24 pm to Foodie225
I always use my thermometer when doing pulled pork. Makes the finishing process go more smoothly when I'm not pulling at the bone every half hour trying to see when it's done. Internal temp of 195 is what I shoot for, going @ around 230 for however many hours it takes.
Yes, always leave the bark on; it lends so much of the final flavor.
Yes, always leave the bark on; it lends so much of the final flavor.
Posted on 4/24/14 at 10:30 pm to Foodie225
quote:Do you lift the lid every so often to check on the bone's status? Each time you do, add on an extra half hour to cooking time.
Thremometer is unnecessary
Posted on 4/24/14 at 10:35 pm to Degas
Exactly... bone sliding(damn, that sounds dirty) is a good indicator, but a thermometer let's you know when the deed is just about done(sounds dirty once again).
Posted on 4/24/14 at 10:37 pm to Rohan2Reed
Nothing wrong with using a thermometer, for me its just another thing to wash when scrubbing up.
Posted on 4/24/14 at 10:38 pm to Rohan2Reed
Agree with Rohan
Otherwise I have been using pecan wood lately and like it
Otherwise I have been using pecan wood lately and like it
Posted on 4/24/14 at 10:47 pm to Degas
quote:
Do you lift the lid every so often to check on the bone's status? Each time you do, add on an extra half hour to cooking time.
Why do you need to lift a lid every so often? While not an exact science there is a typical amount of time required to cook based upon the weight of the cut and cooking temp. While not exact it only requires checking a couple of times, which should not add a half hour of cooking time each check.
I thought "baking" was about precise measurements, temps and cooking times.
Posted on 4/24/14 at 11:10 pm to Foodie225
quote:
thermometer...its just another thing to wash
Posted on 4/24/14 at 11:22 pm to Degas
That paper towel wipe is such a bitch.
Posted on 4/25/14 at 6:07 am to Geaux-2-L-O-Miss
I've been using cherry lately for the last couple I did and really liked it.
I also Leave the bark on when I pull.
I also Leave the bark on when I pull.
Posted on 4/25/14 at 7:47 am to Geaux-2-L-O-Miss
I like to hit the meat with a sprinkle of rub after it is pulled. Seems to kick up the more subtle flavors in the rub up a bit.
Posted on 4/25/14 at 8:10 am to Degas
quote:
do you pull with the bark or remove the bark before pulling?
Absolutely leave the bark in the mix.
Unless you're setting it all aside in a separate bowl for me! :)
Posted on 4/25/14 at 8:21 am to Geaux-2-L-O-Miss
Do you inject?
Posted on 4/25/14 at 8:52 am to Geaux-2-L-O-Miss
I have been using a brine the last few smokes, and I like it a lot. I just did a huge party in which I smoked 8 butts for a Luau theme, so I did a brine which consisted of water, salt, brown sugar, cloves, cinnemon, ginger, thyme, bay leaves and pineapple juice. Basically all you need for a brine is water and salt (look up Alton Brown for the proper ratio). You can add whatever seasonings to it you'd like to taste in the meat.
Where do you get oak??? I have been looking for it and have been completely unsuccessful. I live in Madisonville. I have been using 6 Hickory chunks and 2-3 cherry for my cooks, but I really want Oak
quote:
I always do a mixture of roughly 50% oak, 25% apple or cherry and 25% hickory. Hickory gives it a lot of character, but can be overbearing.
Where do you get oak??? I have been looking for it and have been completely unsuccessful. I live in Madisonville. I have been using 6 Hickory chunks and 2-3 cherry for my cooks, but I really want Oak
This post was edited on 4/25/14 at 8:59 am
Posted on 4/25/14 at 8:58 am to ndtiger
quote:
Do you inject?
never
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