The Pulled Pork Thread

[YOhio]

That pork looks delicious. You ever consider raising hogs?

[PaloAltoCougar]

That pork looks delicious. You ever consider raising hogs?

I don't think the View from your office thread would be enhanced by such a move.

[smokymountainrain]

I hope some of you seasoned cookers are on here right now. What is the coolest internal temp at which I can pull a Boston Butt? I'm at 180, temp is stalled and we are supposed to be eating in an hour. I assume 185 is okay, while not ideal, but would 180-182 work?

[ERCougar]

Yup, you'll be safe. You could crank up the temp on the smoker a little though.

[smokymountainrain]

Yup, you'll be safe. You could crank up the temp on the smoker a little though.

Great. Will do. thanks

[Jeff Lebowski]

You have learned rule #1 of smoking butts, SMR. Everybody does that once or twice.

How did it turn out?

[smokymountainrain]

You have learned rule #1 of smoking butts, SMR. Everybody does that once or twice.

How did it turn out?

It turned out okay. Not good enough. Definitely learned a lesson.

[imanihonjin]

It turned out okay. Not good enough. Definitely learned a lesson.

Was everyone still raving about how good it was?

[smokymountainrain]

Was everyone still raving about how good it was?

Everybody except my wife and kids who have had much better.

[ERCougar]

I have a neighbor who runs an organic farm. She also raises pigs and today she brought by some "pork roasts" that she wants me to smoke for a big gathering she's having where she's serving exclusively local food. A couple of questions: 1) what do you think a "pork roast" is? That's how it was labeled by the butcher, and it's frozen and I haven't unwrapped it to see what it looks like. I don't think it's a butt from the outside look of it. Do you think I can still smoke it and pull it in the same way? 2) her dinner isn't until Monday. I'm leaving out of town Saturday, so I'd have to cook it up Friday. I told her this and she said, "that's ok, it will keep in the fridge or freezer--I'll figure something out." Is that a good idea? I've had next day, even two days out, and it's still good, but three days? 3) she's planning on feeding about twenty adults and the kids who go with them. She brought me about 15-16 lbs of meat. She has more but I told her to hold off until I was sure this was a good idea. Is that enough?

[SCcoug]

I have a neighbor who runs an organic farm. She also raises pigs and today she brought by some "pork roasts" that she wants me to smoke for a big gathering she's having where she's serving exclusively local food. A couple of questions: 1) what do you think a "pork roast" is? That's how it was labeled by the butcher, and it's frozen and I haven't unwrapped it to see what it looks like. I don't think it's a butt from the outside look of it. Do you think I can still smoke it and pull it in the same way? 2) her dinner isn't until Monday. I'm leaving out of town Saturday, so I'd have to cook it up Friday. I told her this and she said, "that's ok, it will keep in the fridge or freezer--I'll figure something out." Is that a good idea? I've had next day, even two days out, and it's still good, but three days? 3) she's planning on feeding about twenty adults and the kids who go with them. She brought me about 15-16 lbs of meat. She has more but I told her to hold off until I was sure this was a good idea. Is that enough?

Probably a tenderloin if I had to guess.

[Donuthole]

I have a neighbor who runs an organic farm. She also raises pigs and today she brought by some "pork roasts" that she wants me to smoke for a big gathering she's having where she's serving exclusively local food. A couple of questions: 1) what do you think a "pork roast" is? That's how it was labeled by the butcher, and it's frozen and I haven't unwrapped it to see what it looks like. I don't think it's a butt from the outside look of it. Do you think I can still smoke it and pull it in the same way? 2) her dinner isn't until Monday. I'm leaving out of town Saturday, so I'd have to cook it up Friday. I told her this and she said, "that's ok, it will keep in the fridge or freezer--I'll figure something out." Is that a good idea? I've had next day, even two days out, and it's still good, but three days? 3) she's planning on feeding about twenty adults and the kids who go with them. She brought me about 15-16 lbs of meat. She has more but I told her to hold off until I was sure this was a good idea. Is that enough?

I'm guessing they are pork loin roasts. They will pull apart like a shoulder when they are cooked properly. Pork loin roasts are long and on the skinny side compared to a butt or shoulder roast, so they will definitely cook a bit faster. Now I'll bow out an let the smoker cult share their thoughts on how they will smoke up.

[TripletDaddy]

you can tell if it is a tenderloin from its tubular shape.

are you sure it isnt a shoulder? No offense but you couldnt tell the difference between a flat and a full packer brisket.

[Donuthole]

you can tell if it is a tenderloin from its tubular shape.

are you sure it isnt a shoulder? No offense but you couldnt tell the difference between a flat and a full packer brisket.

For ER's future reference, here is a tenderloin:

IMG_3683.jpg

and here is a loin roast:

IMG_3733.jpg

[ERCougar]

No, I'm not sure it's not a shoulder, a hole. the shape just doesn't seem right.

Here are a few pics:







It looks to thick to be a loin (going off the internet here), and too big to be a shoulder without any scapula that I can see.