The Pulled Pork Thread

[Shaka]

I just injected and rubbed this lovely piece of meat. It's going to rest in the fridge until I put it into the smoker around midnight.

[Jeff Lebowski]

Beautiful.

I am doing ribs tomorrow.

[Pheidippides]

I just injected and rubbed this lovely piece of meat.

Do I just have a dirty mind, or is this one of the most homoerotically pornographic sentences to ever appear on CUF?

[Shaka]

Do I just have a dirty mind, or is this one of the most homoerotically pornographic sentences to ever appear on CUF?

My work here is done.

[Shaka]

My plan is just to set this thing directly on the rack around midnight and then check on it in the morning. My question is at what point do you take it off the rack and put it in foil? I have a foil roasting pan I can put it in.

[Drunk Tank]

My plan is just to set this thing directly on the rack around midnight and then check on it in the morning. My question is at what point do you take it off the rack and put it in foil? I have a foil roasting pan I can put it in.

No need to put it in a foil pan and I dont ever foil my butts. Leave it on the grill rack and pull it off at 195, wrap in foil with a little spritz of apple juice, wrap that in a towel and let it rest a few hours in an empty cooler. After a few hours, remove from the cooler, put it in your aluminum pan and pull.

[FN Phat]

My dad decided to through the butt I was planning on using on the smoker earlier today. I smothered it in a ligght coatt of mustard and a generous amount of Butt Rub. I was trying to help him along the way but he was adament on cooking at 300 to help it be done sooner. I talked him off the ledge a bit. He decided 275 was as low as he was going to go. He was also smoking a Turkey breast and some curry Lamb he was doing for tonight. It spiked to 285 and he pulled it. He was going to just start pulling it apart as soon as it rested a bit. I had enough and convinced him to put it in the oven at 175 with some water to utilize some drippings. Some of the roast at the bottom fell off and the small piece with the bark was very good. I am a big concerned that it will be too dry. I guess I'll find out tomorrow for lunch.

[Shaka]

Seven hours in 178 degrees:


A toy I picked up at Gygi's. Similar to CJF's.



I've done a lot of reading about mops and whether or not to foil etc... I dumped bunch of apple juice, brown sugar, white sugar, kosher salt, pepper, and granulated garlic into a sauce pan and boiled it until the ingredients combined. Stuff smells and tastes awesome!

I then decided to place the butt in a foil roasting pan so I could catch the mop. I then basted and covered with foil. I will mop every hour until I hit 190. Then I will wrap in foil, then wrap in a towel, and throw the thing in a cooler until I get back from church.

[Jeff Lebowski]

Yum. That looks beautiful, shaka.

I then decided to place the butt in a foil roasting pan so I could catch the mop. I then basted and covered with foil. I will mop every hour until I hit 190. Then I will wrap in foil, then wrap in a towel, and throw the thing in a cooler until I get back from church.

The whole point of foil-towel-cooler is to maintain the temperature for a few hours and allow the meat to slow cook a little longer and to get even more tender. But foil-towel-cooler is an imperfect heating device and you will lose some temp by the time you pull. If you have room in your oven, just put the roast into a covered pan with a little water in the bottom and put it in your oven at 170 degrees. Same effect, but temp will be perfectly maintained. There is nothing magical about a towel and a cooler.

[Shaka]

Yum. That looks beautiful, shaka.



The whole point of foil-towel-cooler is to maintain the temperature for a few hours and allow the meat to slow cook a little longer and to get even more tender. But foil-towel-cooler is an imperfect heating device and you will lose some temp by the time you pull. If you have room in your oven, just put the roast into a covered pan with a little water in the bottom and put it in your oven at 170 degrees. Same effect, but temp will be perfectly maintained. There is nothing magical about a towel and a cooler.

Cool I will do that. Easy since I already have the thing in a roasting pan. One thing I wanted to do is catch the juices of the meat so I could pull the meat and then add them back while cooking for a little longer. I saw the technique on Youtube. I love the idea of the meat soaking those tangy juices back up.

[TripletDaddy]

that is looking great shaka. nice pics.

what else are you making to serve with the pulled pork sandwiches? sounds like it is going to be a nice sunday dinner.

[Shaka]

that is looking great shaka. nice pics.

what else are you making to serve with the pulled pork sandwiches? sounds like it is going to be a nice sunday dinner.

Honestly this is just a test run for the Super Bowl where I'll be cooking food for thirty people. I haven't really planned much for the rest of the meal. I'll probably just cook some veggies and have a light dessert.

[Shaka]

Couple more pics before I throw the thing in the oven.


Here's a pic of the juice that's accumulating. Some is from the meat itself and some is from the mop. When I get back from church in a few hours I'm going to dump it in one of those dealies that you use to get fat out of gravy and then use the non-fatty liquid to baste the meat after it's pulled. You can see the juice better in this pic:

[Drunk Tank]

That looks awesome!

[Jeff Lebowski]

Hey, it looks like somebody has been stealing a bite on this one.