The Pulled Pork Thread

[fusnik]

Yes, it is really that easy.

I wouldn't poke it a bunch. Trust your Maverick probe and only use the pen mid-cook if something seems out of whack. Use the thermapen at the end to confirm before you pull off the smoker.

Also, I let the shoulders rest for 3 hours last time. I think next time I will only do 2 hours.

You can never have enough butt rub. works great for ribs, shoulders, MOINKs, and pretty much anything else that calls for rub.

Which smoker did you wind up buying? did you get frogmats?

So rest the meat for 2 hours?

I should be picking up a Texas unless someone convinces me otherwise over the next 48 hours.

[Coach McGuirk]

So should I be frightened?

Going with the Costco two pack.

One I'll use Buttrub (bought the 24 oz bottle, no idea if that's way too much rub)

One I'll use AB's brine plus rub recipe.

This almost seems too easy....

Open pack
Rub meat
Start smoker
Insert therm
Check with pen until it hits 190
Into oven for a couple of hours
Out to rest for 30 mins
Pull with forks
Sprinkle with juice in Pam
Eat my face off

Is it really that easy?

Pretty much, but on the 190˚, When it hits that temp I then stick a fork in the middle and try and twist the fork 90˚, If I can with ease, then I pull it off, if I get resistance I'll let it hit 195˚ and try again.

You are going to need waaaaaaaaaaaay more people than you eating their faces off to eat all that pork.

[fusnik]

Pretty much, but on the 190˚, When it hits that temp I then stick a fork in the middle and try and twist the fork 90˚, If I can with ease, then I pull it off, if I get resistance I'll let it hit 195˚ and try again.

You are going to need waaaaaaaaaaaay more people than you eating their faces off to eat all that pork.

How many does that feed?

Its a guinea pig run so Im only cooking for me and the wife.

If its good I'd figure I have 10 people I could give food to, still too much meat?

[fusnik]

Maybe I only go one shoulder?

I was looking forward to seeing the side by side comparison of both for taste testing purposes.

[Coach McGuirk]

Maybe I only go one shoulder?

I was looking forward to seeing the side by side comparison of both for taste testing purposes.

Do both, for sure. Just know that you will be eating pork tacos and pulled pork nachos for a few days.

2 costco butts can feed 20 people pretty easily.

[FMCoug]

So should I be frightened?

This almost seems too easy....

Is it really that easy?

The big "secret" about BBQ is that it really is that easy. Low and slow and its hard to screw it up.

[TripletDaddy]

How many does that feed?

Its a guinea pig run so Im only cooking for me and the wife.

I made two shoulders a few weeks ago. 9 adults and about 10 kids for full dinner. We ate about half of the pork.

make both at the same time because you can always freeze it. more cost effective because that is a lot of pellets to burn for only one shoulder.

[FN Phat]

I want to do pulled pork for my guys at work. I have (35) Carpenters to feed and about (6) other Superintendents. Is it safe to say it would take (4) shoulders?

[Drunk Tank]

I want to do pulled pork for my guys at work. I have (35) Carpenters to feed and about (6) other Superintendents. Is it safe to say it would take (4) shoulders?

When cooking for a crowd you normally would figure 1/3 lb per person cooked. If they are big eaters, figure 1/2 lb per person. Cooked weight is approx 50% of uncooked weight. In your case, I would figure 1/2 lb each since most construction crews I know can eat alot. 41 guys x .5 lbs of PP= 20.5 lbs cooked meat. So four 10 lb butts would be just enough.


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[FN Phat]

When cooking for a crowd you normally would figure 1/3 lb per person cooked. If they are big eaters, figure 1/2 lb per person. Cooked weight is approx 50% of uncooked weight. In your case, I would figure 1/2 lb each since most construction crews I know can eat alot. 41 guys x .5 lbs of PP= 20.5 lbs cooked meat. So four 10 lb butts would be just enough.


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The BBQ Godfather has spoken!



Perfect. Thank you.

[fusnik]

Costco had two boneless types:

Two pack in the thick plastic

Single in your typical butcher wrapping

I went with the two pack, 1.79 a lb.

[fusnik]

Just dropped two shoulders in the smoker.

Buttrub and refrigerated one
Brined the other with a homemade rub (Alton Briwn recipe)

I'll be sleeping so no mop after 4 hours but I'll be up in 6.5 and I'll start a spray mop.

I'm enjoying myself.

[fusnik]

I'm 9 hours in and at 181, do I need to crank the heat?

[Coach McGuirk]

I'm 9 hours in and at 181, do I need to crank the heat?

nope. just wait it out.

[fusnik]

So I made a beginners mistake, I had the Mav in one and checked with my pen the SAME shoulder during cooking.

It hit 190 and pulled, thought hey I should check the other, 200.....yikes.

The brined shoulder took forever to hit 190, wonder if the brine slows the process down.

They both are in the oven at 170.

Hopefully they taste ok and aren't dried out like a shoe.

They smell amazing.