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re: Gonna try smoked pork shoulder for pulled pork: tips?
Posted on 1/14/12 at 3:33 am to voodoosillyman
Posted on 1/14/12 at 3:33 am to voodoosillyman
Thanks for the tips. I can see myself spending some money on accessories in the near future.
Is the pulling technique basically self explanatory? I'm imaging just taking a fork and my hand and ripping it apart.
Is the pulling technique basically self explanatory? I'm imaging just taking a fork and my hand and ripping it apart.
0
Posted on 1/14/12 at 3:36 am to voodoosillyman
The good new about pork is that it is very unforgiving unlike brisket, so experiment with different ideas. The best way I learned is take notes (mental or actual) from start to finish. Types of rub you use, to inject or not inject, which woods do you use/prefer.
Or you can just do whatever you want, that's the great thing about smoking, it's not meant to be complicated, but it can get that way if you let it.
Or you can just do whatever you want, that's the great thing about smoking, it's not meant to be complicated, but it can get that way if you let it.
Posted on 1/14/12 at 3:39 am to voodoosillyman
Yeah, if you don't have gloves, I would start pulling anyway you can, for, or with your hands, but don't let it get too cool before pulling. Check these out, they work really well.
LINK
LINK
Posted on 1/14/12 at 5:11 am to voodoosillyman
Quick question if anyone is still up. The weight on the package, I assume, includes the bone. When determining how long to cook, do you go off the total weight or net weight minus the bone? Is the bone weight significant enough to worry about it?
The total weight for mine was 8.2 lbs. I planned on checking the temp at 10 hours, with a 1.5 hours/lb cook time in mind (checking it sooner just to be safe).
The total weight for mine was 8.2 lbs. I planned on checking the temp at 10 hours, with a 1.5 hours/lb cook time in mind (checking it sooner just to be safe).
Posted on 1/14/12 at 5:44 am to TotalYatMove
I cook mine strictly by temp and not time. As a guide I usually check at 1 hr/lb to determine where I'm at then check accordingly from there. I've got a remote unit now so I constantly know the temp of meat. It also keeps you from having to open and close the smoker and losing your heat.
This post was edited on 1/14/12 at 5:46 am
Posted on 1/14/12 at 6:02 am to TorNation
quote:
Quick question if anyone is still up. The weight on the package, I assume, includes the bone. When determining how long to cook, do you go off the total weight or net weight minus the bone? Is the bone weight significant enough to worry about it?
I always by mine with bone in. Just when checking the temp, don't hit the bone, it will give you a false reading, a more higher reading. The bone will pull out clean when it's ready. You will see the meat "pulling" away from the bone too. Use your thermopen and check it when it gets to your desired temp take it off.
Posted on 1/14/12 at 6:11 am to voodoosillyman
Once you get the learn your smoker, you will have a ton of fun cooking different stuff. If I have left over pork, I always make a pulled pork smoked pizza, it is awesome. I buy a pizza doe, spread it out into a pan, put the pork on top with a little more bbq sauce, put onions, sliced dill pickles and tons of cheese, some it around 275 maybe 300 depending on time until crust is done. Slice and serve with a nice hoppy IPA.
Posted on 1/14/12 at 6:18 am to TorNation
quote:
I cook mine strictly by temp and not time. As a guide I usually check at 1 hr/lb to determine where I'm at then check accordingly from there. I've got a remote unit now so I constantly know the temp of meat. It also keeps you from having to open and close the smoker and losing your heat.
+1 100% agree with this
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