The Pulled Pork Thread

[Pelado]

I was surprised that the meat started dropping in temperature until I remembered that I intended to vacuum out the ash in the fire pot before this cook. How often do you guys clean out your smokers?

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[The_Douger]

I just use a shop vac before I start, every few cooks.

[mtnbiker]

Same here... pretty much every other cook, depending on how long the cooks were.

[All-American]

Same here... pretty much every other cook, depending on how long the cooks were.

I've been doing it a little more often lately because we have been having problems with smoke coming out of the hopper. It hasn't seem to make much of a difference though.

[smokymountainrain]

Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?

[Moliere]

Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?

I've never done that with a shoulder. When I smoke pork loin I get it to around 160 degrees before slicing it. At that temp, you'll need a knife to eat it if you are using plastic utensils on paper plates, but a metal fork cuts it just fine on a normal plate. I'd be hesitant to pull off a shoulder at 160 though...and I might be wrong, but shoulders are structurally different in that there is more connective tissue in a shoulder. I hit my stall on a shoulder around 170ish, which many believe to be th e point that the connective tissue is really breaking down...so I'd probably first try pulling the shoulder off the smoker after the stall and see how it is...if you want to slice it. If you waited to take it off the cooker at 200 (which is about where I go with pulled pork) then you won't be able to slice it since it'll just pull apart even wiht a sharp knife.

[Jeff Lebowski]

Have any of you ever sliced rather than pulled your pork shoulders? If so, at what internal temp would you pull it off the cooker in that case? same as for pulled pork? sooner?

I would guess 170-180?

[smokymountainrain]

I would guess 170-180?

after reading EJ's post, that's what I was thinking. I may give it a try.

[Jeff Lebowski]

after reading EJ's post, that's what I was thinking. I may give it a try.

Let us know how it turns out.

[smokymountainrain]

Let us know how it turns out.

will do.

[Joe Public]

You might do some searches for St. Louis pork steak recipes and see if you can glean any tips.

[kccougar]

What's your favorite roll for serving pulled pork sandwiches?

[Jarid in Cedar]

What's your favorite roll for serving pulled pork sandwiches?

The French rolls at Walmart.

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[Jeff Lebowski]

What's your favorite roll for serving pulled pork sandwiches?

Shirley's Bakery.

[kccougar]

Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?