Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

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

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

First Pulled Pork! Lessons Learned!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Cory H.
    Club Member
    • Aug 2015
    • 10
    • Denver, CO
    • Weber 26" kettle
      Slow n' Sear
      Weber 18" kettle
      Cheapo inherited smoker
      A-Maze-N Smoker w/ cardboard box
      Thermapen, dual-probe thermocouple thermometer, hygrometer, etc.

      Favorite spirit: Mezcal
      Favorite beer types: Pilsner, Kolsch, ESB, Berliner Weisse, whatever
      Favorite local BBQ joint: Arthur Bryant's
      Favorite condiment: Smoked Ketchup

      Good cook, learning BBQ and homebrewing

    First Pulled Pork! Lessons Learned!

    I made pulled pork over the weekend using the recipe here (more or less - I could've followed directions a little better)! It was a 6 lb shoulder from Costco. I used a Jamaican jerk-inspired wet rub after salting.
    It was my first time smoking pork shoulder- used the Slow 'N Sear with my 26" Weber.

    I experienced two stalls (the latter due to my incompetance). As it was approaching midnight, I wrapped it with a little water and threw it in the oven at 350º (this was roughly at the 14 hour mark - I had to go to work the next day).
    Had a really nice bark even with the crutch at the end!

    Click image for larger version

Name:	IMG_2996.JPG
Views:	19
Size:	3.07 MB
ID:	106400

    Lots of lessons learned (some of these may be obvious, but I am a relative newbie to outdoor cooking, especially smoking):
    1. Put on salt at least 12 hours before (I only did 10-- I think I will try the full 24 hours next).
    2. Cross-hatching/scoring with a kitchen knife to increase bark works really well!
    3. Read all the sidebars on the Amazing Ribs recipe page - I didn't learn what the "money muscle" was until too late (I know...)! I didn't isolate it prior to cooking. It was delicious at the end still. (Also, "multifidus dorsi" is fun to say.)
    4. The Slow n' Sear works as advertised (quite well!) it kept the temp in the right zone easily. I refilled coals at 8 hours, but probably could've gone longer.
    5. If it is really sunny out, and there is no shade, an umbrella works surprisingly well to lower the temp of the grill. The umbrella will smell like smoke afterwards though (get prior spouse approval before attempting)!
    6. Spraying water on the kettle surface really works to make minor temperature corrections.
    7. Wait a while after making vent/spray/umbrella modifications to have a noticeable effect on temperature (they will).
    8. Don't forget to add water to the slow 'n sear when you refill charcoal.
    9. Bank the remaining coals to one side when refilling (don't just dump the new ones on top - it'll get pretty hot, especially if you forget to ...
    10. Add water when you refill the Slow 'n Sear. I didn't think of this until I noticed the temperature kept climbing (Duh). When I added the water, it sputtered all over. In hindsight, I am attributing the second stall to the meat getting re-wet and undergoing additional evaporative cooling. I should've at least shielded the meat at that point.
    11. Bear Paws are awesome for pulling. Best $15 I've spent in a while.
    12. Wash your hands before taking an iphone picture of the finished product (a thin layer of melted porkfat on the lens doesn't make for great pictures-- see below)... It is unbelievably difficult not to "sample" bark during the pulling process.
    13. Jerk wet rub mixed with some ketchup makes a good, bright tasting sauce-- reminded me a a bit of currywurst ketchup...
    14. Don't start pulled pork at 9 AM Sunday morning if you need to go to work on Monday!
    The good news is that the pork is delicious. My wife loved it too!!
    Here's a greasy picture post-pull (pre-sauce):
    Click image for larger version

Name:	IMG_3003.JPG
Views:	20
Size:	1.57 MB
ID:	106401

    Thanks Meathead and crew (and pit) for the great recipe and site!

    TL: DR: Pork is good, I learned stuff, thanks!
    Attached Files
  • smarkley
    Former Member
    • Jul 2014
    • 1426

    #2
    Great Job... gotta love that pork!

    I understand the time thing... I have finished more than one butt in the oven

    Comment

    • SwampDonkeyzBBQ
      Charter Member
      • Sep 2014
      • 419
      • Huntsville, Tx

      #3
      Looks like you did a great job!

      Comment

      • Papa Bob
        Founding Member
        • Jul 2014
        • 278
        • stokton ca

        #4
        14 hrs. with a 6lb butt man that was a long cook

        Comment

        • gardenfish
          Club Member
          • Jul 2015
          • 168
          • Phoenix, Az.
          • 2002 Weber Green Performer
            2015 22.5" WMS
            Old Char Broil 2 burner
            10" Deep Lodge cast iron

            733 Maverick Black
            733 Maverick Copper w/Meathead magnet
            Purple Thermapen

            Weber chimney
            Cheap smaller chimney

          #5
          Looks awesome. Pulled pork is my new favorite .

          Comment

          • Jon Solberg
            Former Member
            • Jul 2014
            • 4819

            #6
            Nice job!

            Comment

            • mackdaddy
              Former Member
              • Jul 2015
              • 264
              • Greencastle, PA

              #7
              Nice post. I did the water thing too with the SnS. Now I poor on the cold side.

              Comment

              • Dano
                Former Member
                • Mar 2016
                • 6
                • Austin, TX

                #8
                I remember reading that you shouldn't add more water even if you add more coals. As TS noted, it creates a second stall due to evaporative cooling of the meat from the additional humidity.

                My last pulled pork over July 4th weekend took 16 hours for an 8 lb butt, and that was only to 198F. I started prepping at 730am, cooking at 9am, and refilled charcoal after 8 hours. I encountered 2, possibly 3 stalls during the cook. It wouldn't move past 198F for the last two hours even with the smoker temp around 235F. At 130am I called it quits and took the butt off the smoker. I think there is definitely a difference in the flavor of the meat at 198F compared to 203F. I would have tried finishing it in the oven but it was too late in the night.

                Comment

                Announcement

                Collapse

                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                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":""}
                Meat-Up in Memphis

                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 when you buy things

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                If you have a Weber Kettle, you need the Slow 'N' Sear

                slow n sear
                The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                Click here for our article on this breakthrough tool


                The Good-One Is A Superb Grill And A Superb Smoker All In One

                the good one grill
                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our complete review


                Griddle And Deep Fryer In One

                Pit Barrel Cooker Smoker
                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                Click here to read our detailed review and to order


                The Pit Barrel Cooker May Be Too Easy

                Pit Barrel Cooker Smoker
                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


                The Undisputed Champion!

                thermapen
                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                Click here to read our comprehensive Platinum Medal review


                Grilla Pellet Smoker proves good things come in small packages

                Grilla pellet smoker
                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


                Delta by Nuke,
                Stylish and Affordable
                Gaucho Grill

                Weber Genesis Grill
                Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                Click here to read our complete review


                Genesis II E-335
                A Versatile Gasser That Does It All!

                Weber Genesis Grill
                Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                Click here to read our complete review


                GrillGrates Take Gas Grills To The Infrared Zone

                grill grates
                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Is This Superb Charcoal Grill A Kamado Killer?

                PK 360 grill
                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


                Our Favorite Backyard Smoker

                kareubequ bbq smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker
                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                maverick PT55 thermometer
                A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                Click here to read our complete review


                Track Up To Six Temperatures At Once

                Grilla pellet smoker
                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill
                Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill
                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