The Pulled Pork Thread

[The_Tick]

Costco will as well. A cryo runs anywhere from $110 to $130. There are usually 6-7 good sized tri tips in each cryo. I split them up and vacuum pack them myself.

[Jeff Lebowski]

I am sure this is just an average weekend for DT and Tick, but dealing with this level of volume is a new experience for us. Some pics:

a) 5x batch of beans going in the smoker last night. Barely fit in three steamer pans

b) 14 butts ready to go on the smoker at 2 am. Should have put them on at 4 am. Ended up with plenty of time.

c) After foiling this morning. Also had 2 butts in my Traeger.

I can't imagine doing this without the foil pans. Makes things so much simpler and cleaner.

[Moliere]

[Pelado]

plowboys, obie cue, oakridge secret weapon are all nice pork rubs. i havent used butt rub in who knows how long but that one always seems to work well

Picked up some Oakridge secret weapon today. Planning on my first butt cookin' tomorrow in preparation for the games tomorrow night. How much rub do you guys put on your butts?

Costco will as well. A cryo runs anywhere from $110 to $130. There are usually 6-7 good sized tri tips in each cryo. I split them up and vacuum pack them myself.

I picked up a single pork butt last night. The savings on a case was only in the pennies per pound range - plus I don't have that kind of freezer space available right now. The cryo of tri-tip is a couple bucks less per pound than buying the 2-pack, but not as trim.

[Pelado]

I need a lot more practice rubbing my meat. Maybe I didn't get enough of the moisture off, causing the rub was clumping up in spots:



I put them on the Traeger at 5 a.m on the "smoke" setting. I bumped them up to 225 when I snapped these pictures at nearly 7:30:



The smaller one (on the left) came in at 102 degrees. The larger one was a little over 90. I used the whole packet Oakridge Secret Weapon. Smells good.

[Jeff Lebowski]

With big cuts of meat like that, you shouldn't start out with the smoke setting. Start directly with 225 degrees. Wrap it in foil after four hours or so and keep the temp at 225 until the meat hits 195. Then hold at 170-180 for a few hours.

[Jeff Lebowski]

Pelado, are you sure those are butt/shoulder roasts? Where did you buy them? They don't look like butts to me.

[Pelado]

Pelado, are you sure those are butt/shoulder roasts? Where did you buy them? They don't look like butts to me.

I was wondering too since I was surprised at their shape once I pulled them out of the packaging. Bought them at Costco. I think it was labeled as "pork shoulder".

[Jeff Lebowski]

I was wondering too since I was surprised at their shape once I pulled them out of the packaging. Bought them at Costco. I think it was labeled as "pork shoulder".

Strange. Did the package look like the one shown below? Did it say "boneless"? Did you have big loose flaps of meat on one end? How much did the package weigh?

[Pelado]

Strange. Did the package look like the one shown below? Did it say "boneless"? Did you have big loose flaps of meat on one end? How much did the package weigh?

Yes

I don't remember but there aren't any bones whether it said so or not.

Both slabs seemed to be less cube/rectangle and more large piece of meat folded over.

Around 13 pounds.

[Joe Public]

I need a lot more practice rubbing my meat. Maybe I didn't get enough of the moisture off, causing the rub was clumping

"Rubbing" is a misnomer. Sprinkle evenly and press into the meat without rubbing.

Edit: For anyone who finds it interesting, Harry Soo sprinkles and presses once for chicken and ribs and twice for shoulders and briskets. I've found that to work well.

[Pelado]

"Rubbing" is a misnomer. Sprinkle evenly and press into the meat without rubbing.

Yeah, I did a little better at that as I went along. Still not great.

[Pelado]

Checked Temps about half an hour ago. They're both sitting close to 150.

[Jeff Lebowski]

"Rubbing" is a misnomer. Sprinkle evenly and press into the meat without rubbing.

Edit: For anyone who finds it interesting, Harry Soo sprinkles and presses once for chicken and ribs and twice for shoulders and briskets. I've found that to work well.

Ha. Good old Harry Soo. A lovable nut.

I just sprinkle it on. I might rub occasionally to even things out. This part isn't rocket science.

[Jeff Lebowski]

Checked Temps about half an hour ago. They're both sitting close to 150.

What time you planning on eating? That is another reason not to start at smoke/180. Delays your cook time. Even at 225, you are looking at 14 or so hours total (including some rest time).

But hey, a late dinner on Friday would be nice.