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Thread: The Pulled Pork Thread

  1. #871
    Bald not naked Pelado's Avatar
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    "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

  2. #872

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    My friend dropped off a belated Christmas present this weekend. Awesome gift and very thoughtful. It was a Man Crate for the pit master:

    Man Crate for the Pit Master

    Not pulled pork but I did some chops tonight and basted with both of the Rufas Teague sauces. While both were great the touch of heat was superb. I recommend it highly if you're into BBQ sauces.

  3. #873
    Bald not naked Pelado's Avatar
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    So I picked up a pork shoulder at the store last night. I didn't get the typical Costco 2-pack because of my failure to properly plan. After opening this one up this morning, I found that it still has the bone in. How does that change the cook - longer, shorter, other? I'm kind of looking forward to pulling a Moliere - removing the clean bone from the slab of meat to the ohs and ahs of the adoring congregants.
    "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

  4. #874
    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by Pelado View Post
    So I picked up a pork shoulder at the store last night. I didn't get the typical Costco 2-pack because of my failure to properly plan. After opening this one up this morning, I found that it still has the bone in. How does that change the cook - longer, shorter, other? I'm kind of looking forward to pulling a Moliere - removing the clean bone from the slab of meat to the ohs and ahs of the adoring congregants.


    I have no idea if it changes the cook time...since all cook times are different. But definitely, wait until the guests are there to pull the bone out...
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

  5. #875

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    So, I was trying to cook a butt overnight, and the Traeger had gone out in the cold when I woke up. I tossed what had already been done, and started over with the other butt, which was frozen. I've got it going now at 300, it's been on for 2.5 hours.

    Any ideas how to finish this up decently by the time the game starts? Any tips appreciated. I usually give myself a good 11-12 hours for these, and it's going to have to be done in 9.
    Will donate kidney for B12 membership.

  6. #876

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    OK...I need some quick advice. I'm working low tech her--using a Weber grill. I've done a few long smokes arranging briquettes around the periphery and it's done really well, with just a few adjustments during the smoke. So since the super bowl is early, I decided to do an overnight one. I woke up at 4 and it was still going with my dome thermometer reading about 250. I couldn't find my meat thermometer but it had only been going about five hours ago I just went back to bed. When I got up this morning, the fire was out. I have no idea how long it had been out, and the meat felt warm, but not warm out. Problem is, I still can't find the thermometer, so I'm going to have to do judge doneness by probing. The meat is not probing very easily, but it's also not very warm. It has a pretty good bark. So I have a couple of questions. Do I just assume that since it's not tender now, it never reached that stage? Or is it just not tender because it's cooled off?

    So I'm sticking it in the oven at 250. I'll warm it up and then see how easily it probes. Any other ideas?

    Ooh. And Douger, you can do a really good complete smoke at 300 in under six hours, so you should be fine. Amazingribs agrees with me here.
    Last edited by ERCougar; Yesterday at 12:04 PM.
    At least the Big Ten went after a big-time addition in Nebraska; the Pac-10 wanted a game so badly, it added Utah
    -Berry Trammel, 12/3/10

  7. #877

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    I just worry about it getting too dry or not getting enough tissue breakdown so it's tough. It's up to 150 so I might bring it in when it hits 170 and put it in the oven until it hits 205.
    Will donate kidney for B12 membership.

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