The Pulled Pork Thread

[Coach McGuirk]

Sweet. I hope you have a lot of hungry friends.

Quick suggested strategy: Cook at 225 deg until it hits 195. Should take 7-9 hours. Then put it in FTC or in a covered roaster in the oven with a little water at 170 deg (my preference) until you are ready to pull. This makes it more tender so it is good to adjust your schedule to leave 2-4 hours available for this step. You can maintain it in the oven for 6 hrs or more if you need to. Then let it sit on the counter for 20 minutes before you pull. Pour some of the juice on the meat after pulling.

Roger, will do! Thanks,

First in the Slap Yo Daddy Rub,



And the Second in the Butt Rub,

[HuskyFreeNorthwest]

These might be a dumb questions, but being as I'm dumb here goes, FTC I think means foil towel cooler. Is it self explanatory? Is there something else besides wrapping it?

If I go with Dude's plan in the oven, he says with some water in the pan. Do you just put a half inch or so of water in with the shoulder or do you protect the meat from the water?

[CJF]

These might be a dumb questions, but being as I'm dumb here goes, FTC I think means foil towel cooler. Is it self explanatory? Is there something else besides wrapping it?

If I go with Dude's plan in the oven, he says with some water in the pan. Do you just put a half inch or so of water in with the shoulder or do you protect the meat from the water?

Your first question, yes. It is that simple. I usually crumple up some old newspaper instead of a towel, but yeah, self explanatory.

Not sure how JL does it, but when I rest in the oven I put a good mop coating on it and then seal it up tightly.

[Coach McGuirk]

Butt Rub,



SYD,

[CJF]

That. Looks. Awesome. Nicely done.

[Coach McGuirk]

That. Looks. Awesome. Nicely done.

Thanks CJF. The Bigger butt (SYD) turned out more tender for some reason, but both were really, really good. those things feed so many people, I recommend cooking 1 for every 20 people. wow.

[Jeff Lebowski]

Thanks CJF. The Bigger butt (SYD) turned out more tender for some reason, but both were really, really good.

Way to go, Coach!

those things feed so many people, I recommend cooking 1 for every 20 people. wow.

Ha! Told ya. The first time I did this we did in fact feed 20 people. Last time we gave one roast away to another family and the other one fed us for two meals and we still have leftovers. I froze them and will chop them up and use them in my next batch of DT's baked beans.

[TripletDaddy]

Coach, incredible job. Is that your maiden voyage with pulled pork?

This thread is spinning out of control. You guys are making it look too easy.

[Coach McGuirk]

Way to go, Coach!





Ha! Told ya. The first time I did this we did in fact feed 20 people. Last time we gave one roast away to another family and the other one fed us for two meals and we still have leftovers. I froze them and will chop them up and use them in my next batch of DT's baked beans.

Seriously. I had 8 adults, and 4 kids and we didn't put a dent in either roast, will eat some tomorrow, then the baked beans sounds like a good idea.

Coach, incredible job. Is that your maiden voyage with pulled pork?

This thread is spinning out of control. You guys are making it look too easy.

Thanks D³. Yeah, first run. Here is what I learned.

• Trust your therm.
• Don't let the end flap go all willy nilly or it will dry out (Thanks for the heads up JL) although, now that i have them, I think they would be killer in the baked beans.
• I may be in favor of cutting the butts into smaller 4-5 pound sections just to get more bark. Yum! Plus they would cook faster.
• after wrapping in saran wrap, wrap in a garbage bag, or you get to clean the entire fridge.
• This machine is worth every penny I paid for it.

[Art Vandelay]

I felt like my pork on Friday was a solid B (likely a low C, on the tough Lewbowski scale) so I also bought the boneless 2 pack from Costco. I don't want to cook both butts, at this time. Do they freeze ok, precooked? Should I just wrap it in plastic? Since it is likely too big for the ziploc freezer bags, I usually use.

[HuskyFreeNorthwest]

[*]This machine is worth every penny I paid for it.[/LIST]

What machine did you get? I pulled the trigger this afternoon on a Traeger. Was tempted by the BGE, but like temp gauge on the T. Got it all set up after baseball and throwing my first attempts at pulled pork on around midnight.

[Coach McGuirk]

What machine did you get? I pulled the trigger this afternoon on a Traeger. Was tempted by the BGE, but like temp gauge on the T. Got it all set up after baseball and throwing my first attempts at pulled pork on around midnight.

Traeger BBQ075.

[HuskyFreeNorthwest]

Traeger BBQ075.

We are smoke brothers!

[Art Vandelay]

What machine did you get? I pulled the trigger this afternoon on a Traeger. Was tempted by the BGE, but like temp gauge on the T. Got it all set up after baseball and throwing my first attempts at pulled pork on around midnight.

Congrats. I was just filling the hopper with hickory and apple pellets and snapped a (glary) photo. I'm not sure what model number it is. You will have no regrets about your decision.

[Coach McGuirk]

We are smoke brothers!