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First go at pulled pork

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  • Potkettleblack
    Club Member
    • Jun 2016
    • 1961
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    First go at pulled pork

    Having been a Yankee for most of my life, doing college in a beef BBQ town, I was thirty before I had an actually good pulled pork. Or really met anyone who had had really good pulled pork. And now, 13 years later, making my first one.

    Here's some work in process.

    Third picture is 3+ hours into the stall.
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    Looking like you are well on the way. Be patient & you WILL have really good pulled pork! Enjoy!

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1961
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      #3
      As Petty wrote, the waiting is the hardest part.

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5087
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #4
        You've got some good eating ahead, Potkettleblack. Enjoy!

        Kathryn

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1876
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #5
          OHHH, Yeah!!!

          Where in New England?

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            In 43 years, 18 years in New York City, 3 years in Austin, 2 years in Connecticut, about five years in Los Angeles, about five in St Louis, two in Alexandria, VA, and 8 in Chicago.

            Very few years in SEC country. Ergo: Yankee.
        • MBMorgan
          Club Member
          • Sep 2015
          • 6193
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #6
          That pork's gonna be awesome ...

          Comment

          • jharner
            Club Member
            • Jan 2016
            • 1120
            • Louisiana - North West but a coon ass at heart
            • Cookers

              Camp Chef DLX Pellet Grill
              Weber 22.5 Kettle
              Brickman Box Smoker

              Accessories

              Slow N Sear
              Tube Smoker
              Turkey Cannon
              Rib racks
              Weber chimney starter

              Thermometer's

              Maverick ET 735
              Tru Temp 3619n
              Thermapen mk4
              Thermapop

              Favorite Drink

              Free beer
              Coors Light
              Windsor ( Canadian blended whiskey )

            #7
            Looks like you are set for a great Fathers Day meal. Congrats

            Comment

            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4959
              • Winchester TN
              • Hardware
                Blackstone 36” Griddle
                Slow 'N Sear Deluxe Kamado.
                Slow 'N Sear Kettle Grill.
                Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                Weber Chimney starters (regular and half).
                Joule.
                GrillGrates.
                Maverick XR-50 [my favorite].
                ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                Consumables / Favorites
                KBB (short cooks), Weber (long cooks)
                Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

              #8
              You're going to have some great pulled pork. That butt is looking really good. Pulled pork is one of my favorites. I especially like eating the bark right after it comes out of the faux cambro, well until my family gathers around and stops me from being a bark hog.

              Comment

              • Mosca
                Charter Member
                • Oct 2014
                • 3381
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                #9
                Yep, that one is looking perfect. Enjoy it!

                Comment

                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9709
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #10
                  Looking fantastic!

                  Comment

                  • Potkettleblack
                    Club Member
                    • Jun 2016
                    • 1961
                    • Beautiful Downtown Berwyn
                    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                      Thermometers: Thermapen / iGrill 2 / Fireboard
                      For Smoke: Chunks / Pellet Tube / Mo Pouch
                      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                      Disqus: Le Chef - (something something something) - it changes

                    #11
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                    Man, that was a long stall. Was at 159-161 from about 10:30 to about 4 PM. At any rate, the bone wiggled at about 190* and the wife was complaining about hunger, so I pulled it off and did the corn and pulled the pork. I wound up chopping some of it, because the bark was holding some of it together.

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                    Overall, very happy with the result. Very easy on the grill, as it takes very little fussing, just a lot of time. Is it possible that things are taking longer on my gasser than they would in a Weber SNS or WSM type setup? Not sure why that would be, as air is largely the same in terms of heat transference, but open to the possibility.

                    Comment

                    • Potkettleblack
                      Club Member
                      • Jun 2016
                      • 1961
                      • Beautiful Downtown Berwyn
                      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                        Thermometers: Thermapen / iGrill 2 / Fireboard
                        For Smoke: Chunks / Pellet Tube / Mo Pouch
                        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                        Disqus: Le Chef - (something something something) - it changes

                      #12
                      That bark. Straight MMD, but man, one of those M's is truly magic.

                      Next batch, I'm gonna tweak with some picante, though. I like the bark to bite.

                      Comment

                      • LA Pork Butt
                        Charter Member
                        • Dec 2014
                        • 5372
                        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                        #13
                        The cooker temp and each individual butt determines the cook time. Wrapping as you enter the stall can cut the stall in half. I plan on 12-14 for a 10# butt @225 and then 2 hours in the faux cambro after it reaches an internal temp of 200.

                        Comment


                        • Potkettleblack
                          Potkettleblack commented
                          Editing a comment
                          This wasn't that big a butt, like 4 lbs or so, and stalled at 160 and seemed to stall at 185. New to this, so the reading made me ready, but still, I'm the guy that presses the button at the corner crossing 100 times, to feel like I'm doing something.

                        • LA Pork Butt
                          LA Pork Butt commented
                          Editing a comment
                          Potkettleblack the thickness of the meat determines cook time,". A 4" 10# butt will takes as long as a 4# 4" butt. Relax, butts are very forgiving. Sometimes there are two stalls.
                      • Danjohnston949
                        Former Member
                        • Dec 2014
                        • 4419
                        • 1410 9th. St. N, Fargo ND

                        #14
                        Potkettleblack, LA Pork Butt, Basically I agree with LA's advice, I have Never Wrapped at the Stall? I have Turned the Heat Way Up to 350*-375* F. As it happens I did a +8# Butt Yesterday, 11 Hrs on the Weber, S 'n S, and DigiQ-2 To reach 201* F, Took it off Foiled it and into the faux Cambro for 1 Hr, should have Been 2-3 Hrs in MHOP! Pics on Pit Boss 's Sticky Show us wha you are cooking IV!!!
                        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                        Comment

                        • Potkettleblack
                          Club Member
                          • Jun 2016
                          • 1961
                          • Beautiful Downtown Berwyn
                          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                            Thermometers: Thermapen / iGrill 2 / Fireboard
                            For Smoke: Chunks / Pellet Tube / Mo Pouch
                            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                            Disqus: Le Chef - (something something something) - it changes

                          #15
                          My next one, purely for experimentation, is either going to be a 12 hour * 140*F sous vide, followed by shock, MMD, 225-250*F smoke for 2-4 hours for bark. Should be pullable at 12*140, then shocking cold, plus wetting for MMD adherence, should allow smoke adherence, and the temp should force the bark. Likely not the same as this bark, but barky enough.

                          This after consultation with my SV-pitmasters on FB. My initial idea was to smoke for 3 hours to build a bark, then SV for 12 hours to cook, then back to the grill for bark improvement.

                          Comment

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