The Pulled Pork Thread

[TripletDaddy]

As the real Clouseau would say, the case is solv-ed.

Re-inserted suspiciously high temp probe into another area of the shoulder. Temp immediately shot down.

Current read after almost 4.5 hrs: 152, 158.

[TripletDaddy]

Mr precious.....



about to put more sausages onto the smoker.

[Jeff Lebowski]

Looks great, DDD. What kind of pellets are you using?

And to answer your question: no, it doesn't get old. I am going to do ribs tomorrow and I have been looking forward to it all week.

[HuskyFreeNorthwest]

What is the alleged benefit of the frogmats? The review I saw online said great for vegetables and small items, obviously DDD's sausage isn't small.

[Coach McGuirk]

I'm pretty bummed I didn't buy anything to cook today after looking at your butts and sausage DDD. First Saturday since Conference weekend I haven't.

Looks great DDD.

[TripletDaddy]

What is the alleged benefit of the frogmats? The review I saw online said great for vegetables and small items, obviously DDD's sausage isn't small.

i have them in there for the ABTs and MOINKs that will hit the stage in about 2.5 hours. Those are smaller. I already like the frogmats because the entire pork shoulder glides around with almost no resistance. Instead of having to lift it and risk tearing the bark, i gave it a gentle nudge and the thing obeyed me to the letter.

My sausage is average size.

[TripletDaddy]

ABTs and MOINK Balls looking good. Did the MOINKs at 250 for a little under 2.5 hrs. ABTs at 250 for a little under 1.5 hours.



ABTs with shaky cell phone cam. Drizzled with raspberry chipotle sauce, turned out delicious. I made two plates and they were all gone within a few minutes. :rockon2:



Did the MOINKs in smoky apple BBQ sauce. That stuff is like crack. These also killed. Need to make way more next time.

[Jeff Lebowski]

Geez, DDD, you are killing it. I really need to try the ABTs and MOINKs.

I bet the photo is blurry because you were shaking with excitement! The ras-potle sauce is a great idea. We love that stuff.

[Shaka]

The the hell is an ABT and a Moink? Quick someone start a thread for each of them.

[CJF]

I really need to try MOINK's. Those look tasty. What meatballs did you use?

[TripletDaddy]

OK, a few pics from my first pulled pork cook. It was great. Thanks to everyone for the tips and tricks. I was stressed for a little bit when the temps started to diverge so drastically, but a quick re-positioning of the prove solved that almost instantly. After that, everything was smooth sailing.

Basic itinerary:
4:30AM 2 shoulders hit the smoker (apple) at 225.
11AM 2 shoulders hit 170. I start to mop
1PM 2 shoulders hit 195, placed in oven at 170 with some water and apple juice in the bottom of the pan.
1:15PM MOINKs in at 250
2:15 ABTs in 250
3:15 Pull MOINKs to coat in BBQ sauce
3:30 Pull and prep ABTs
3:40 Pull and serve MOINKs
3:40 Place baked beans in smoker
4:45 Pull and serve pork shoulders/pull beans/dinner
6PM homemade banana shakes for dessert (delish!)

Worked like a charm. I was busy running around the whole day but it was a fun sort of busy. I really enjoyed it.

Some pics (poor quality, apologies):

Jalaps de-veined and seeded. I bought a pepper corer for this and it is worth the nominal cost. Made it quite easy. I didnt think many would want these peppers because most of my extended family do not enjoy spicy. I used 12 peppers. Next time I will likely use 24-30 peppers.



ABTs stuffed with filling, topped with smokies, and dusted with rub. Most ABT recipes I saw online called for intact smoky, but I sliced them so that every bite would have some of the meat. I prefer that method.



ABTs wrapped in bacon and sprinkled with brown sugar. Ready to head into the fridge for a few hours until showtime.



MOINKs are pretty easy. Again, pretty much every recipe I found online went to great lengths to emphasize that a true MOINK requires frozen meatballs. I'm not a huge fan of frozen meatballs but since this was my first go, I went with it. Used frozen meatballs from the Co. Let them thaw a tad, wrap them in a half slice of bacon (thin, not thick) and then dust with rub and sprinkle brown sugar. I used metal skewers, 6 MOINKs to a skewer. Way easier than using toothpicks for each one.



About 2 hours into the smoke, the bacon looked good to go, so I removed the MOINKs, coated them with this stuff that I found at a store (freaking delish) and then put them back on the smoker to let the sauce goo up a bit. Removed and served. They killed.





The ABTs were on probably 5-10 mins too long. The peppers were very delicate by this point. Also, I didn't realize the cream cheese would ooze out so much. next time, I will use slightly less filling. they were still awesome, though. Topped with Fischer and Wieser Raspberry Chipotle sauce. Wow. tasted incredible. Sweet heat cant be beat. The same company also makes blueberry chipotle, so next time I am making 30 raspberry and 30 blueberry.

[TripletDaddy]

Finally, the pork. Tasted awesome. Really couldn't tell the difference between the two rubs, truthfully, and even then, only if you were eating a piece of bark. It all tasted like porky goodness.

[kccougar]

at the finger test on the pulled pork.

[FN Phat]

Damn. DDD throwing it down! I have been inspired to try my first pulled pork.

Pork tacos for dinner?

[TripletDaddy]

at the finger test on the pulled pork.

I had that baby in my back pocket for a long time. I am considering a new meme on the board with a finger test for any and all foods.