The Pulled Pork Thread

[kccougar]

Normally, I hate leftovers. Not in this case...



Pulled Pork, a little cheese, fresh orange cherry tomatoes and lettuce from the garden, chopped red onion, a lot of cilantro, and lime juice.

[FN Phat]

Very nice, KCC

[FN Phat]

Vacuum sealed leftovers ready for the freezer. Each bag approx 1-1/2 lbs of pulled pork goodness.

[ERCougar]

2nd try at pulled pork yesterday. The amazingribs guy says that he nevers foils at home (and says beginners should never do it) because there's not all that much benefit and you have a good chance of messing up your bark or losing too much rub. The shoulder was only 3.5 lbs so even though I started out frozen, I figured I had enough time to try it without. I like it. I didn't feel like I messed up the bark by foiling, but last night's bark was really really good. And so easy. I oiled and rubbed the meat (lol), threw it on the kamado at 225, and outside of the one time I opened it up to insert the meat probe (geez...so many double entendres in bbq), didn't do a thing until it hit 200. Juicy, tender meat, nice firm bark--I'm scrapping the foiling in the future unless I'm in a hurry. I think my next plan will be to start it before I go to bed and have it ready for lunch the next day.

Crazy how efficient the kamado is. I filled up the charcoal bowl with about 3/4 a bag of TJs briquettes (I had run out of lump), and for a 12-13 hour cook, I bet I went through 15-20 of them--I still have a nearly full charcoal bowl.

[CJF]

2nd try at pulled pork yesterday. The amazingribs guy says that he nevers foils at home (and says beginners should never do it) because there's not all that much benefit and you have a good chance of messing up your bark or losing too much rub. The shoulder was only 3.5 lbs so even though I started out frozen, I figured I had enough time to try it without. I like it. I didn't feel like I messed up the bark by foiling, but last night's bark was really really good. And so easy. I oiled and rubbed the meat (lol), threw it on the kamado at 225, and outside of the one time I opened it up to insert the meat probe (geez...so many double entendres in bbq), didn't do a thing until it hit 200. Juicy, tender meat, nice firm bark--I'm scrapping the foiling in the future unless I'm in a hurry. I think my next plan will be to start it before I go to bed and have it ready for lunch the next day.

Crazy how efficient the kamado is. I filled up the charcoal bowl with about 3/4 a bag of TJs briquettes (I had run out of lump), and for a 12-13 hour cook, I bet I went through 15-20 of them--I still have a nearly full charcoal bowl.

Nice work. I very seldom foil pork anymore. I just like it better without. I do foil in resting for a bit, but the bark is set and firm at that point, even with the mopping. I want to get to a point where I don't foil brisket. I just don't love the Texas crunch.

[Jeff Lebowski]

I normally do not foil. Yesterday I tried it and I didn't see any difference other than soggy bark. Back to the no-foil approach for me.

I have four butts on the smoker right now. Cooking for YW camp.

[San Juan Sun]

You know you've married well when your points out that you need to order pellets and you've got a butt in the freezer.

[Jeff Lebowski]

You know you've married well when your points out that you need to order pellets and you've got a butt in the freezer.

I think I have a three-year supply of pellets. It is getting ridiculous.

[Drunk Tank]

I am so over pulled pork. It seems that is all I smoke anymore. None of it for me. I smoked 8 butts for my cousin's mission homecoming right before I left for Utah for the week prior to the Texas game and the day I got back, a family friend asked (via text from my sister) if I would be willing to smoke some pork butts for her daughters wedding in Utah. Of course I said no problem. Friday, I helped cook chicken (~900 pieces) and smoked 20 pork loins for a stake adult party. I manned the grill non-stop from 415pm until 930pm. I lost about 7-8lbs of water weight. I was scorched. By the time I got my smoker back to the house, it was about 10:30 and I was greeted by 2 coolers full of pork butts. 128 lbs of pork butt (12 butts 10-12 lbs each, bone in), and after I got them all in the fridge, it was all I could do to make it to my bed. The plan was to get the pork butts on at 7am, but that turned in to 10am as my body just wouldnt function. The last of the pork didnt come off the smoker until almost 1am Sunday. I didnt really have time to allow the last butts to rest fully. By 140am I had all 12 butts pulled and into 6 steam table pans in the fridge. Yesterday I vacuum sealed all 6 steam pans of pork and got them in the freezer in preperation for the trip to Utah. By my estimation it is 24 2.5-3.5lb bags of pork. I didnt weigh them post smoke, but the steam pans were pretty full, 2 butts per pan. So now I am done with pulled pork, at least for a while.

I have noticed that my smoker struggles with anything over 100lbs. I dont think it has the BTU's to be able to do much more than that. This is the 3rd time I have had it up past its capacity and I am just not thrilled with the results. The hot spots are much more pronounced with a full load. The bottom gets all the heat and the top racks stuggle. On this last cook, the 3 butts on the bottom rack finished 4-5 hours before the rest of the meat.


Anyways, no pics of the cook other than raw meat, so here you go.


20 pork loins and 900 prepped pieces of chicken.





12 large pork butts. Exciting right?

[YOhio]

Wow. I hope you're getting paid for all of that work, DT.

[FN Phat]

Dang. Nice work.

[thesaint258]

I can somewhat understand your pain. When I worked at BYU Catering, we had to feed 10,000 CES employees one summer. They wanted steak and chicken. That meant that I spent most of my day watching over five or six large grills filled with meat. I enjoy grilling, but after all of that, I didn't mind not seeing a grill for a while. It was a sight to behold, though. We were at the stadium, and the entire area between the south and west stands was filled with grills. It was like a small sea of red meat.

[The_Tick]

Wow. I hope you're getting paid for all of that work, DT.

The chicken and pork loin were for a Stake adult activity. We did that as part of my calling.

Boo.

[Drunk Tank]

I weighed the packs of pork butt before they were picked up this evening. 78lbs post smoke weight. That was a decent yield.

As a side note, when she picked the meat up this evening, she thanked me and said she was just going to season the pork, throw in a little liquid smoke and roast the butts in roasting bags in the oven if I couldn't smoke them for her. This saved her a bunch if time. I said you'll live the taste of the smoked pork better. "It would have tasted just like yours but I like the little crunchy bits you get when you smoke it....."

Mind Blown!:anger:

[FN Phat]

ignorance is bliss.