- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pulled pork
Posted on 2/1/12 at 9:36 pm
Posted on 2/1/12 at 9:36 pm
I wanna do pulled pork for the game on Sunday. Should i use gas or charcoal, how long, around what temp, should I wrap the roast, any seasonings? I need to know it all.
5
Posted on 2/1/12 at 9:37 pm to FlatTownProdigalSon
Pork butt on smoker for 1.5 hr/lb or for something much easier, slow cooker.
This post was edited on 2/1/12 at 9:38 pm
Posted on 2/1/12 at 9:46 pm to FlatTownProdigalSon
Charcoal...rub with a favorite seasoning mix...low and slow off the heat or on a water smoker.
Posted on 2/1/12 at 9:51 pm to OTIS2
About 200 degrees or lower than that?
Posted on 2/1/12 at 9:52 pm to FlatTownProdigalSon
225-250 Degrees until internal temp of 195
This a ceramic cooker site but will give you an idea...
This a ceramic cooker site but will give you an idea...
This post was edited on 2/1/12 at 10:00 pm
Posted on 2/1/12 at 9:58 pm to FlatTownProdigalSon
If you need to know all that and don't want to mess up a Super Bowl meal just go get some on Country Club Rd. 
Put on smoker at 275 until internal temp of meat is 200 then pull wrap and place in ice chest for 20-30 min and unwrap and start pulling. I usually don't do a major rub but work in a vinegar based sauce as I pull but to each his own on the seasoning. You will also need a meat thermometer.
Put on smoker at 275 until internal temp of meat is 200 then pull wrap and place in ice chest for 20-30 min and unwrap and start pulling. I usually don't do a major rub but work in a vinegar based sauce as I pull but to each his own on the seasoning. You will also need a meat thermometer.Posted on 2/1/12 at 10:01 pm to TorNation
quote:
Country club road
Dans BBQ?
I know how to do it, a friend and I have done it before. I'm just looking for any tips and advice to better myself so to say. I'm new to the vinegar part. Sounds good! Thanks!
Posted on 2/1/12 at 10:14 pm to FlatTownProdigalSon
Yea I'm just messing with you, hope it comes out good.
Posted on 2/1/12 at 11:02 pm to FlatTownProdigalSon
If you put it on a smoker or pit and are using wood I would wrap it after about 4hrs or so with foil to prevent the bark from getting real bitter tasting. Besides that it is really hard to screw up. As someone stated previously use a meat thermometer and once it reaches 200 deg internally put it in a small ice chest and cover with towels. I've personally found the longer it sits in the chest the better it pulls and the meat is more moist.
Good luck
Good luck
Posted on 2/1/12 at 11:52 pm to FlatTownProdigalSon
Crock pot.
F a grill.
F a grill.
Posted on 2/2/12 at 5:58 am to FlatTownProdigalSon
Second on the vinegar based sauce.
Google some recipes and make your own. Good stuff.
Cheers!
Google some recipes and make your own. Good stuff.
Cheers!
Posted on 2/2/12 at 11:20 am to FlatTownProdigalSon
Treedawg's Lazy Man Pulled Pork
1) Inject a Pork Butt with a Teriyaki/Soy/Spice mixture and let stand for 4 hours or over night.
2) Season generously with Tony's. Put in Oven at 10PM on 250, fat side up, with a cup of water, covered with foil. Go to bed........
3) Get up at 6AM and turn off Oven. Go back to bed........
4) Fell awoke at 10AM, remove the Roast and drain off liquid. Flip Roast and return to pan.
5) Bone pulls right out...........all I can say is, "Momma get the Pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!
1) Inject a Pork Butt with a Teriyaki/Soy/Spice mixture and let stand for 4 hours or over night.
2) Season generously with Tony's. Put in Oven at 10PM on 250, fat side up, with a cup of water, covered with foil. Go to bed........
3) Get up at 6AM and turn off Oven. Go back to bed........
4) Fell awoke at 10AM, remove the Roast and drain off liquid. Flip Roast and return to pan.
5) Bone pulls right out...........all I can say is, "Momma get the Pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!
This post was edited on 2/2/12 at 1:09 pm
Posted on 2/2/12 at 12:09 pm to TreeDawg
quote:
"Momma get the Pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!
Posted on 2/2/12 at 12:11 pm to TreeDawg
Aww man! Sounds awesome will try this weekend! Thanks!
Posted on 2/2/12 at 12:34 pm to BT
quote:
Crock pot.
F a grill.
also f it tasting any good.
Posted on 2/2/12 at 12:48 pm to TreeDawg
quote:
"Momma get the Pistolettes and Sweet Baby Ray's cut with apple cider vinegar ready to go"!!!!!!!!!
Posted on 2/2/12 at 12:53 pm to rutiger
If you get a bone in boston butt you don't need a thermometer.... When that bone feels like its gonna come out, its done. Did one for my office in the oven for today. Put it on for about 7hrs at 275. Made my own rub, put it fat side up. when it finished about 3am. I took it out and wrapped it with foil and pulled it this morning. Worked some sauce and a little apple cider vinegar to keep it moist and about 8lbs of meat is gone as we speak. Didn't do it outside cause it was raining all night and didn't want to frick with it.....
Posted on 2/2/12 at 1:10 pm to cheeriopiss
quote:
Sweet Baby Ray's cut with apple cider vinegar
noted.......
Posted on 2/2/12 at 1:53 pm to rutiger
quote:
also f it tasting any good
Ok buddy, whatever you say.
Posted on 2/2/12 at 1:56 pm to TreeDawg
Tree Dawg. I'm with you. Rub it, put it in the oven and cook it slow. I add a little cider vinegar to the water, instead of at the end. Doing a big butt this weekend for the SB. Mr. Grits made Dr. Pepper BBQ sauce to go with it. Add some cole slaw, rolls and we're going to town.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News