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The Pulled Pork Thread
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Originally posted by The_Tick View PostI can't tell you how many lbs of pulled pork I have frozen using all these steps. Has to be between 1,000 and 2,000 lbs. So gross."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostGross?
Between overheating, cleaning the sealing area, the grease and the smell....I lost my joy/interest for it.
There are times when I smell PP and I get sick.
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Originally posted by Jeff Lebowski View PostGross?
noun
noun: gross; plural noun: grosses
1.
an amount equal to twelve dozen; 144.
144 stone = 2,016 lbs. So, "gross" describes how much pulled pork Tick has frozen."Seriously, is there a bigger high on the whole face of the earth than eating a salad?"--SeattleUte
"The only Ute to cause even half the nationwide hysteria of Jimmermania was Ted Bundy."--TripletDaddy
This is a tough, NYC broad, a doctor who deals with bleeding organs, dying people and testicles on a regular basis without crying."--oxcoug
"I'm not impressed (and I'm even into choreography . . .)"--Donuthole
"I too was fortunate to leave with my same balls."--byu71
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Originally posted by The_Tick View PostWhen doing it, I was sealing between 75-150 lbs cooked at a time. I was sealing in 1, 2, and 5 lb quantities.
Between overheating, cleaning the sealing area, the grease and the smell....I lost my joy/interest for it.
There are times when I smell PP and I get sick."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Cooked 4 butts, vacuum sealed and refrigerated for the next day. Then reheated in a pot of hot water. Worked great for pulled pork the first night and pork tacos the next day with the bags I hadnt yet opened. Thanks all."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
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Picked up an 8 pound butt to smoke. I'm still a duffer, and this is my first butt to smoke. I read The Blog and have looked through some of this thread. Holy crap 33 pages is a lot of pulled-pork discussion!
I don't have a specific time I need this cooked, so I'm just going to throw it on the smoker at "high smoke" (~220) late tonight, and pull it early tomorrow and wrap it to finish cooking. I'm actually tempted to go start it in the next little while so I can get the four hours in and wrap it before going to bed, and let it cook overnight. What are the chances it would overcook in 7 hours after wrapping?
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Originally posted by All-American View Post11 hours total? That's close enough that I would be nervous. We're it me I wouldn't push it.
Just started it cooking 5 minutes ago. I'll get up early and wrap it.
This thing wasn't trimmed very well. There was skin on the bottom side with a bunch of fat. Anyone ever run into that? I think I'll buy from Costco next time. I used Pappy's rub. I've got a mix of hickory and apple pellets. Cooking on high smoke @ 220 until I wrap it.
Pork Butt.jpg
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Originally posted by Bo Diddley View PostYeah I didn't. Unless someone with experience told me it was a good idea, I wasn't going to push it.
Just started it cooking 5 minutes ago. I'll get up early and wrap it.
This thing wasn't trimmed very well. There was skin on the bottom side with a bunch of fat. Anyone ever run into that? I think I'll buy from Costco next time. I used Pappy's rub. I've got a mix of hickory and apple pellets. Cooking on high smoke @ 220 until I wrap it.
[ATTACH]8914[/ATTACH]"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostThat skin is totally normal and does not need to be trimmed. It will fall off after you cook and helps keep things juicy/moist during the cook.
At the 6 hour mark I foiled the pan. It's stalled somewhere around 160. Delaying the foil by a couple of hours has likely extended the cooking time some.
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Originally posted by Bo Diddley View PostInteresting.
At the 6 hour mark I foiled the pan. It's stalled somewhere around 160. Delaying the foil by a couple of hours has likely extended the cooking time some."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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