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Message
Pulled pork take 2
Posted on 2/8/19 at 11:20 pm
Posted on 2/8/19 at 11:20 pm
So this is my second time doing pulled pork. Got a gathering at my house tomorrow night. They were on sale for .99/lb at Winn Dixie last weekend. I got a 6lb and a 8.5lb going. Stuck a 10lb in the freezer for later.
I am using a propane smoker with amazen pellet maze.
This time injected. Unless it does something radical in a good way I doubt I will do it again. A little bit of a chore and I shot the liquid all over myself, my floor and my kitchen. I’ve injected Cornish hens, chickens and turkeys. They are comparably easier to inject.
Recipe with attributions. I put this together based on previous posts on this board.
After injection:
After mustard and dry rub application:
Put them on at 11pm. Going to let them smoke overnight and have an alarm on my phone in case the temp goes out of range. Thinking the smaller one may be done way earlier in the day then the 8.5lb. Will post pictures of the bark, after pull and then after finishing sauce is on. Gonna do one with finishing sauce and one without.
I am using a propane smoker with amazen pellet maze.
This time injected. Unless it does something radical in a good way I doubt I will do it again. A little bit of a chore and I shot the liquid all over myself, my floor and my kitchen. I’ve injected Cornish hens, chickens and turkeys. They are comparably easier to inject.
Recipe with attributions. I put this together based on previous posts on this board.
After injection:
After mustard and dry rub application:
Put them on at 11pm. Going to let them smoke overnight and have an alarm on my phone in case the temp goes out of range. Thinking the smaller one may be done way earlier in the day then the 8.5lb. Will post pictures of the bark, after pull and then after finishing sauce is on. Gonna do one with finishing sauce and one without.
This post was edited on 2/8/19 at 11:24 pm
3
Posted on 2/9/19 at 12:54 am to rmc
I would keep them unwrapped unless you’re pressed for time and trying to feed a crew. Since you started at 11 p, I would not wrap at all, pull them off at 203 internal temp, wrap in foil and let them rest for 1-3 hours. Before pulling.
The research you’ve done is solid. I’ve never injected butts - the upside doesn’t seem the hassle like you said. Finishing sauce is dependent on rub imo. Since you included a solid amount of sugar, I’d also omit the saucing unless it’s a low sugar sauce that will add something to the meats.
The research you’ve done is solid. I’ve never injected butts - the upside doesn’t seem the hassle like you said. Finishing sauce is dependent on rub imo. Since you included a solid amount of sugar, I’d also omit the saucing unless it’s a low sugar sauce that will add something to the meats.
This post was edited on 2/9/19 at 12:57 am
Posted on 2/9/19 at 1:02 am to weskarl
quote:
I would keep them unwrapped unless you’re pressed for time and trying to feed a crew. Since you started at 11 p, I would not wrap at all, pull them off at 203 internal temp, wrap in foil and let them rest for 1-3 hours. Before pulling.
This
The best butts I've done I gave myself the time to not worry about wrapping and let the internal temp get to 200+
Posted on 2/9/19 at 6:59 am to rmc
I use the same rub and injection. My notes say best results are when meat gets to 195-200 range.
I don't wrap butts. That said, they often take longer than you think to get to temp.
They will stay hot as hell just in an off oven if you need to hold them a while before pulling/eating, and not lose the texture of the bark like they might if in an ice chest.
I don't wrap butts. That said, they often take longer than you think to get to temp.
They will stay hot as hell just in an off oven if you need to hold them a while before pulling/eating, and not lose the texture of the bark like they might if in an ice chest.
Posted on 2/9/19 at 7:43 am to rmc
I've only smoked one thing, a pork butt, a few weeks ago on my new Kamado Joe. Because it was my first attempt at anything like this, I went simple and did not inject and used a store bought rub. Inserted probes, set my temp ranges, and went about my day. Put on around 5 am and it was done around 3 pm. I took it off at about 200, but would probably go to 203 next time. Wrapped up and put in off oven until dinner. My husband was convinced it wasn't going to be worth the "hassle" but then it ended up being no "hassle" and he was impressed with the end result. I froze leftovers and those have been great. Eventually I'll make my own rub, maybe a sauce (I just used Stubb's spicy even though it really didn't need much) but I would not inject.
Good luck!
Good luck!
Posted on 2/9/19 at 9:00 am to TigerGrl73
Gonna hold off on wrapping per suggestions in here as I’m making good time. Gonna pull at 200 and wrap in foil then towel then place in ice chest for a couple hours. By that time it will be time to eat. Thanks for the suggestions.
Posted on 2/9/19 at 10:06 am to rmc
I'm assuming this is the first time using the finishing sauce? If so I recommend adding about a quarter of the batch, tasting your pork, and go from there.
I will usually use the entire batch for a ~10 lb shoulder.
I will usually use the entire batch for a ~10 lb shoulder.
Posted on 2/9/19 at 11:14 am to Centinel
I recommend. A VINAGAR based sauce like SCOTTS, which is just ketchup lots of VINAGAR some brown sugar and hot sauce.
Posted on 2/9/19 at 11:15 am to Centinel
It is. Thanks for the rec. I’ll definitely do that.
Posted on 2/10/19 at 9:54 am to Devenbaker
Forgot to get shots after pulled. Here are the two shoulders before I wrap in foiled and towel and put in ice chest. Sauced is the way to go imo. I don’t think injection did much.
Posted on 2/10/19 at 11:12 am to rmc
Looks damn good.
How did you like the finishing sauce?
How did you like the finishing sauce?
Posted on 2/10/19 at 12:00 pm to rmc
They do look pretty nice. I generally prefer a darker bark but what you have is fine. Not sure if you mentioned what rub you used but the sugars in it will help create a serious bark. Maybe the rub you used didn't have much if any sugars in it.
As far as the injection, when I was using Chris Lilly's injection back then, I did two butts for a particular cook. Injected one with his recipe and didn't inject the other. Tasting them side by side, you could easily taste the improvement the injection made. For my tastes, I prefer injecting.
Just work on your technique so you don't spray down your kitchen...lol.
As far as the injection, when I was using Chris Lilly's injection back then, I did two butts for a particular cook. Injected one with his recipe and didn't inject the other. Tasting them side by side, you could easily taste the improvement the injection made. For my tastes, I prefer injecting.
Just work on your technique so you don't spray down your kitchen...lol.
Posted on 2/10/19 at 1:07 pm to Centinel
Finishing sauce was awesome. Added moisture and flavor. I did one and one without. The entire one made with it was wiped out almost immediately. The other one was half eaten over the entire night. The group definitely preferred the sauce.
Posted on 2/10/19 at 1:41 pm to GeauxTigers0107
The recipe called for dark brown sugar. I used light brown because it’s what I had. The bark taste is amazing. My favorite bite is bark with a fair amount of fat. I could just eat that for the remainder of my life. Yeah I put a 10lb shoulder in the freezer. May give the injection another shot. I need to watch some YouTube vids and learn some tips for not spraying it everywhere. Thanks to all you guys for contributing stuff over the years and to this day. I literally come to this board before cooking anything and I am inspired to cook stuff I see on here all of the time.
Posted on 2/10/19 at 2:32 pm to rmc
That looks great. PP is hard to beat. Save a bit for a bacon pulled pork cheeseburger in a week or so. Devine.
Posted on 2/10/19 at 2:42 pm to rmc
Wrap it with Saran Wrap on three sides (opening at the injection spots) or put it in a large zip loc and inject from there.
Posted on 2/10/19 at 9:37 pm to BIG Texan
quote:
I recommend. A VINAGAR based sauce like SCOTTS, which is just ketchup lots of VINAGAR some brown sugar and hot sauce.
If you are going to put vinegar in all capital letters, it might be a good idea to at least know how to spell it.
Posted on 2/10/19 at 9:48 pm to rmc
That looks very good.
I’ll say this about wrapping. Use butcher paper. It “breathes” enough that the meat won’t broil and lose the bark, but keeps good moisture inside.
Everything I smoke now, ribs, butts, brisket, chicken, I put on the smoker for X amount of hours unwrapped, then wrap with butcher paper and spray the wrapped meat with apple juice every 30 minutes.
I’ll say this about wrapping. Use butcher paper. It “breathes” enough that the meat won’t broil and lose the bark, but keeps good moisture inside.
Everything I smoke now, ribs, butts, brisket, chicken, I put on the smoker for X amount of hours unwrapped, then wrap with butcher paper and spray the wrapped meat with apple juice every 30 minutes.
Posted on 2/11/19 at 9:59 am to ragincajun03
As someone who has never used butcher paper before but wants to try it over foil, I have 2 stupid questions:
1. Do you spray the actual paper, or do you open up the paper, spray the meat, and rewrap?
2. Where can you buy it other than a butcher shop?
OP, looks great. I've never felt the need to inject for pulled pork, but will have to try it out sometime.
1. Do you spray the actual paper, or do you open up the paper, spray the meat, and rewrap?
2. Where can you buy it other than a butcher shop?
OP, looks great. I've never felt the need to inject for pulled pork, but will have to try it out sometime.
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