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.

Pulled Pork Question...

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

    Pulled Pork Question...

    so if I'm doing say 8 shoulders at once, could I put the shoulders individually in a small drip pan each? I'm thinking it would catch the drippings and also let the meat sit in the juices also? Just thinking out loud...anyone done it or a reason not to that I'm not thinking of. (Newbie smoker) thanks.

    #2
    First thought is that the bottom of the butt won't see any smoke or develop any bark. Also, seems like the meat would boil in the juices. If you can elevate the butt above the juices in the pans with a rack that may be better.

    Comment


      #3
      TSY, what smoker would you be using to do this? Are you using an upright so that you could set a larger pan under the meat above, or are you using a horizontal smoker? Setting the meat in their own pans can surely be done, you just get no bark on that bottom edge of course.

      Let's get to work on filling out your signature. If you need help just holler.

      Comment


        #4
        I will have a yoder Wichita...paid for and ordered...just waiting. Anyway, thanks for the replies. Didn't think of the no bark. You know how to do the signature stuff on an iPhone?

        Comment


          #5
          From what I've heard the signature option isn't accessible on iPhones & iPads. You can PM me your gear or whatever you'd like in it and I can add it for you. Or you can do it on a desktop.

          I have a Wichita, what I do for the juices is I wrap each butt once they're a good ways into the stall, then just save the juices from the foil and add it back to the pork once it's shredded. You could maybe put a pan down on the heat management plate but it will get quite hot and I wouldn't recommend it but it's not impossible. Another option, if you ordered the upper rack, place some of your butts on the upper rack with a drip pan below them on the main rack.

          Comment


            #6
            When I first started I would put the shoulders on their own rack directly over a sheet pan. This worked great & left my smokers cooking rack clean. After doing this countless times I happened to run out of room in my cooker one day so I removed about half of the meat from their cozy little set up & placed them directly on the cooking rack. I noticed that the meat placed on those nice little racks took much longer to cook. From that time until now I never use that set up. In my novice mind I believe the slower time is due to the sheet pan deflecting the heat @ the bottom of the meat. I of course have not placed thermometers on the pan to test this theory but I’m sure that is the answer. Hope this helps! I’ve attached photos to show my early set up.

            Click image for larger version

Name:	IMG_2580.JPG
Views:	10
Size:	86.3 KB
ID:	27566 Click image for larger version

Name:	IMG_2573.JPG
Views:	11
Size:	125.0 KB
ID:	27564

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              I think you're right Jason, blocking some of that hot air convection.

            #7
            Pm you or email you an AVI and what else's?

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              I'll be away the rest of today, so you can send it to Pit Boss, otherwise I can help you by Sun or Sun night. You can even reply here with what gear you'd like listed in your signature (smokers, grills, thermometers, accessories, etc.)...this is so we can see your perspective on questions asked, since we'll all know what yu're cooking on/with. Plus it lets you brag a little.!

            #8
            Originally posted by TheSmokingYeti View Post
            Pm you or email you an AVI and what else's?

            Just send Huskee or myself the info you want in your signature and we'll add it. That's all he was saying. You can get it to us however you like, but PM is probably the easiest.

            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


            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


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview


            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

             

            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.


            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


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            GrillGrates Take Gas Grills To The InfraredZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved 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