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Pulling pork video

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    Pulling pork video

    Last edited by Huskee; October 11, 2014, 11:49 PM.

    #2
    Video! Now we're talking. This site is quickly becoming BbqPedia! Awesome.

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      #3
      what is that accent?????????????

      Comment


        #4
        Saskatchewanese I believe.

        Comment


          #5
          Michigan, baby

          Comment


            #6
            I think Meathead and I have the same "accent", which makes sense we live about 3 or 4 hrs apart. And for the record, Y'ALL have the accents, not us!!

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              #7
              Great video, good tips. This should be a sticky or something on how to do it the proper way

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                #8
                Nice! I don't know what it is but I feel I could die happy if my coffin was shaped like a smoker!

                I just finished two 5 Lb picnics and they were in for 16 hours. I'll have to tie them up for the next smoke as these fell apart on the grill. I know, that time is a little long but we had torrential rains and I lost a lot of time due to lack of tending the smoker. At 165-ish they stalled and stayed there for a very long time. Then the fire went out and I had to restart a couple of times. Was hard to recover from that. The end result was at the last 3 hours I cranked it up to 300-325 till it moved from 185-190. Once it started to move back down to 225 it went till I hit 103. The skin was nice and crispy and as I said the rest fell apart. It's now in two 2.5Lb vacuum sealed packs for the freezer and right around 3Lb is ready to eat. If only I could eat it as fast as I could smoke it.

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                  #9
                  Oh my God does that look good!!!!!!

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                    #10
                    Huskee,

                    Bad time to watch this in the morning. Now I need to go out and get something to eat. That meat looks delish I am suprised it stayed on the fork when you picked it up. Loved the Video.

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                      #11
                      Great video and textbook pulled pork.

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                      • Huskee
                        Huskee commented
                        Editing a comment
                        Thanks PB!

                      #12
                      Great video , I'm going to try the smaller chunks next time. More bark and seasoning are very good things.

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                      • Huskee
                        Huskee commented
                        Editing a comment
                        I firmly believe in this too!

                      #13
                      Originally posted by Jerod Broussard View Post
                      what is that accent?????????????


                      You can tell its Michigan from the total lack of an accent.

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                      • Huskee
                        Huskee commented
                        Editing a comment
                        EXACTLY!! THEY have the accents, not us! Lol...

                      #14
                      Nice video, Huskee! I've got salmon and a tri-tip teed up for the weekend cook but now you're making me wish I had a PB handy! Thanks for taking the time to make such an informative video.

                      Kathryn

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                      • Huskee
                        Huskee commented
                        Editing a comment
                        Why thanks, Kathryn! And you're welcome.

                      #15
                      Nice video Huskee! You mention cooking smaller butts. Were you talking about cutting a larger roast into smaller ones or buying smaller ones to start with, or does it matter which method is used?

                      Also, ever tried using a kitchenmaid mixer and dough hook to "pull" the pork?
                      Last edited by Dr ROK; December 29, 2014, 11:52 PM.

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