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Thread: The Pulled Pork Thread

  1. #901
    Bald not naked Pelado's Avatar
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    I was surprised that the meat started dropping in temperature until I remembered that I intended to vacuum out the ash in the fire pot before this cook. How often do you guys clean out your smokers?

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  2. #902

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    I just use a shop vac before I start, every few cooks.
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  3. #903
    it's all a blur mtnbiker's Avatar
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    Same here... pretty much every other cook, depending on how long the cooks were.

  4. #904

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    Quote Originally Posted by mtnbiker View Post
    Same here... pretty much every other cook, depending on how long the cooks were.
    I've been doing it a little more often lately because we have been having problems with smoke coming out of the hopper. It hasn't seem to make much of a difference though.
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  5. #905

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    Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?
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  6. #906
    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by smokymountainrain View Post
    Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?
    I've never done that with a shoulder. When I smoke pork loin I get it to around 160 degrees before slicing it. At that temp, you'll need a knife to eat it if you are using plastic utensils on paper plates, but a metal fork cuts it just fine on a normal plate. I'd be hesitant to pull off a shoulder at 160 though...and I might be wrong, but shoulders are structurally different in that there is more connective tissue in a shoulder. I hit my stall on a shoulder around 170ish, which many believe to be th e point that the connective tissue is really breaking down...so I'd probably first try pulling the shoulder off the smoker after the stall and see how it is...if you want to slice it. If you waited to take it off the cooker at 200 (which is about where I go with pulled pork) then you won't be able to slice it since it'll just pull apart even wiht a sharp knife.
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  7. #907
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    Quote Originally Posted by smokymountainrain View Post
    Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?
    I would guess 170-180?
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    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  8. #908

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    Quote Originally Posted by Jeff Lebowski View Post
    I would guess 170-180?
    after reading EJ's post, that's what I was thinking. I may give it a try.
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  9. #909
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    Quote Originally Posted by smokymountainrain View Post
    after reading EJ's post, that's what I was thinking. I may give it a try.
    Let us know how it turns out.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  10. #910

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    Quote Originally Posted by Jeff Lebowski View Post
    Let us know how it turns out.
    will do.
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  11. #911

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    You might do some searches for St. Louis pork steak recipes and see if you can glean any tips.
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  12. #912

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    What's your favorite roll for serving pulled pork sandwiches?
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  13. #913
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    Quote Originally Posted by kccougar View Post
    What's your favorite roll for serving pulled pork sandwiches?
    The French rolls at Walmart.

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    Quote Originally Posted by kccougar View Post
    What's your favorite roll for serving pulled pork sandwiches?
    Shirley's Bakery.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  15. #915

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    Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

    Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  16. #916
    CS Institutional Memory Jarid in Cedar's Avatar
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    Quote Originally Posted by kccougar View Post
    Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

    Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?
    I use them when I start the mop, and I just let the meat sit in the drippings. Sometimes, I baste with the drippings as well. I haven't seen that it affects the bark too much.
    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

    -Rick Majerus

  17. #917

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    Quote Originally Posted by Jarid in Cedar View Post
    I use them when I start the mop, and I just let the meat sit in the drippings. Sometimes, I baste with the drippings as well. I haven't seen that it affects the bark too much.
    That's what I do as well.

    I like using the pan because it doesn't make a mess on the grill and cleanup is pretty easy.
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  18. #918
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by kccougar View Post
    Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

    Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?
    A small rack. JL linked the Amazon site for it a while back.

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  19. #919

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    Quote Originally Posted by kccougar View Post
    Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

    Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?
    I'm doing two shoulders on Saturday. for one I will use a foil pan and let it cook in the drippings and the other I will just sit on the grill. I don't expect to see much difference
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  20. #920

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    Quote Originally Posted by Jeff Lebowski View Post
    I like to foil after four hours of smoke. It prevents the butts from getting a charred taste from too much smoke and it results in a moist and tender product. (See opening post). Either way, you should always foil during the holding stage at least or you will run the risk of drying out.
    when holding in the oven, what are your thoughts on wrapping in foil vs just putting it in a pan and using the foil for a lid? does it matter?
    Last edited by smokymountainrain; 08-13-2016 at 07:18 AM.
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  21. #921
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by smokymountainrain View Post
    when holding in the oven, what are your thoughts on wrapping in foil vs just putting it in a pan and using the foil for a lid? does it matter?
    I do the latter, and I believe the Dude does as well.

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  22. #922

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    Quote Originally Posted by Pelado View Post
    I do the latter, and I believe the Dude does as well.

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    As do I. The butt releases a lot of liquid during that last few hours-- I would prefer to have the pan to catch it all.
    τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

  23. #923

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    Interesting. Thanks
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  24. #924

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    how many pounds worth of pork butts would I need in order to feed pulled pork to 200 people?

    ward party, trying to figure out if it's feasible to have pulled pork or if I should just get about 50 hot n' readys like they've done the past few years.
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  25. #925

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    don't sleep on hot n readies bro.
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  26. #926
    The Dude Jeff Lebowski's Avatar
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    Quote Originally Posted by smokymountainrain View Post
    how many pounds worth of pork butts would I need in order to feed pulled pork to 200 people?

    ward party, trying to figure out if it's feasible to have pulled pork or if I should just get about 50 hot n' readys like they've done the past few years.
    I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

    I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

    I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

    Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  27. #927
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

    I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

    I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

    Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).
    That's a lot of butts.
    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
    - Goatnapper'96

  28. #928

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    Quote Originally Posted by Jeff Lebowski View Post
    I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

    I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

    I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

    Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).
    Thanks! That's what I was hoping to hear in terms of number of butts and cost. I don't have a big smoker, but there are a ton of guys in my ward that have smokers - most have Traegers. This means that in terms of cost, it's no problem. now just need to decide if I can get 5 or 6 guys besides me to cook them.
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  29. #929
    The Dude Jeff Lebowski's Avatar
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    Quote Originally Posted by smokymountainrain View Post
    Thanks! That's what I was hoping to hear in terms of number of butts and cost. I don't have a big smoker, but there are a ton of guys in my ward that have smokers - most have Traegers. This means that in terms of cost, it's no problem. now just need to decide if I can get 5 or 6 guys besides me to cook them.
    Pulled pork, buns, smoked beans, green salad, pickles, chopped onions, bbq sauce, plates and utensils. We did the whole thing for about $2.50 per person. Best cheap meal you will ever have.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

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