Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

5-8 Hours Pulled Pork Jamie Purviance

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    5-8 Hours Pulled Pork Jamie Purviance

    I'm a big fan of Jamie Purviance, and when I saw his 5-8 hour recipe for pulled pork I jumped at it for my first try on Father's Day no less. Winner Winner Pulled Pork Dinner. Weber Performer, Rockwood and FOGO lump, 5# closely trimmed butt, 24 hour dry brine. I had trouble with ash buildup and wavering temps until I got the hang of it, so I had a 4.5 hour cook at an average temp of 347 deg. followed by a 2 hour hold in a turned-off oven--and the result was delicious. Family, including experienced grillers, raved. I expect to have a 3.5 hour or so cook next time. The recipe is here: https://www.weber.com/US/en/recipes/...lType=Charcoal Click image for larger version

Name:	IMG_1293.jpeg
Views:	446
Size:	232.0 KB
ID:	1049390

    #2
    that looks really good . Good job

    Comment


      #3
      Looks great!

      Comment


        #4
        The recipe doesn't call for any smoke wood. Did you use any?

        Comment


          #5
          The recipe does not call for any salt, but you dry brined for 24 hours, I presume using kosher salt or equivalent. Was the salt from the dry brining noticeable? Certainly looks like a great recipe to try having the cook time be that short for a butt.

          Comment


          • fkrall
            fkrall commented
            Editing a comment
            No, the salt was not noticeable. I pulled at 201 and the meat was nicely moist and pulled beautifully.

          • GolfGeezer
            GolfGeezer commented
            Editing a comment
            Attjack Ah, yes, I see the 1/2 teaspoon for the rub. I thought about salt since his was dry brined, normally that uses more than 1/2 teaspoon. Regardless, fkrall answered my salt concern question. For myself, I would eliminate the salt from the rub if dry brining, but the recipe and process are definitely worth a try.

          • fkrall
            fkrall commented
            Editing a comment
            GolfGeezer To assure I didn't mislead, as I dry brined, I omitted salt in the rub. That's my normal routine.

          #6
          Allowing it to stand 30 minutes before cooking will speed up the cook time, but it will also decrease the amount of smoke it attracts.

          Comment


          #7
          Great comments. I didn't, and never do, let meat stand before grilling. I take it straight from the fridge usually after dry brining it. And yes, I threw hickory chips on the SnS at the start of the cook and the 1 hr + mark when I refreshed the coals. Nothing after that. @ LA Pork Butt , now I know why the recommendation to let it sit for 30'--thanks! (But I'll probably continue to ignore it!)

          Comment


            #8
            Wow, my last butt was 16 hours at 225 and 3 hours in the cambro.
            May have to try the Quick-butt!
            Bark looks a little crispy, was it?

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              For me, it all depends on timing whether I go low and slow or hot and fast.

            • fkrall
              fkrall commented
              Editing a comment
              Good eye; yes it was crispy but not offensively so. Relatively small portions by the time I pulled it. My first time with pulled pork, so I don't know the expectation.

            #9
            Nice looking butt ya got there....
            I've become a proponent hot n fast, not dissing low n slow it has its own place in smoking.
            Been sticking to a 6-8 hour dry brine, outta the fridge, dry rub on and on the grill.
            Happier if I can keep the cook temp in the 300-320 range but I'll live with 350ish.

            Comment


              #10
              But there is so much less time to drink beer while its cooking.....

              Comment


              • fkrall
                fkrall commented
                Editing a comment
                ...unless you drink it quickly

              #11
              I did my Father's Day weekend butt at 275, which was several hours faster than at 225. I'll have to try 350 next time, and see how it comes out.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              Blackstone Rangetop Combo: Griddle And Deep Fryer In One


              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order


              Finally, A Great Portable Pellet Smoker


              Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order


              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review

               

              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker


              Is This Superb Charcoal Grill A Kamado Killer?


              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal