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Double smoked pulled pork?

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    Double smoked pulled pork?


    Growing up in Middle Tennessee I was raised on pulled pork that was was tender juicy and every bit had a good back taste of hickory smoke that was great. I considered that pork and a light coating of thin red sauce a slice of heaven on earth. Today when I make pulled pork on my Trager pellet smoker it comes out tender and really good but it does not have much of that back taste of smoke in every bite. The bark is good and smoky but the interior parts are tender and juicy but they don't seem to have much smoke flavor. I am trying to find a way to increase the smoke flavor throughout the meat someway. I have tried preslicing the meat and that worked some what but this tended to dry the meat. I was wondering if after a normal shoulder of pulled pork is cooked and pulled if it could be smoked again somehow to increase the smoke flavor. Has anyone got suggestions on what to try to increase the smoke flavor throughout the meat. What I am looking for is that good but not overpowering taste of smoke in every bite of tender juicy pulled pork. My typical way to smoke pulled pork is to dry salt it overnight then add rub (similar to Memphis dust or sometimes just black pepper) and yellow mustard. Smoke in the Trager until internal temp is around 200 - 203.

    This post came from a reply I did to an earlier post but I wanted to post as a new topic. Thanks

    #2
    The best way to increase smoke on a pellet smoker is to use a smoke tube like this one: https://smile.amazon.com/Amazen-Pell...zon+smoke+tube.

    That's the one I just got. I haven't used it yet though, so hopefully someone else will come along and offer some tips.

    Comment


      #3
      First, pellet smokers just don't get as much smokey flavor as a wood burner. Second some of the Pit members use something like the Amazen Pellet Tube to increase the amount of smoke. I am happy with the amount of smokey flavor I get from my Weber kettle using charcoal and a few wood chunks. However, the true smokey wood flavor comes from a wood fire, and to do that, you have to to use a wood burner. I think all of those require a close watch to monitor temps, stoke the fire, and add wood. So you have to decide how much work and attention is that flavor worth. Do you want to pull all nighters to get the flavor you want, or have to stay close to the cooker so you can check it regularly?

      I read somewhere that acidic things like mustard interfere with the smoke, but that was a long time ago and I could be remembering that incorrectly. At any rate, I only rub with water or a neutral tasting oil before applying dry rub.

      Comment


      • clayburnr
        clayburnr commented
        Editing a comment
        I may try one of these. I have been thinking of building some kind of hot plate and fan thing add and control smoke more. Also considering going to offset wood burner smoker instead of my Pellet smoker. Thanks

      #4
      I do not know if you are a Costco member or live near one. However, my Costco sells not only the traditional butt but strips of it, as well. I use the strips for a variety of Mexican dishes. When using the meat in my smoker, I really go low on temp because they can dry out faster. This may solve your smoke issue. Note - I am more conservative with rubs when using these because of that extra surface area.

      Comment


      • clayburnr
        clayburnr commented
        Editing a comment
        Heading to costco today. I think I will try the neutral oil instead of mustard with the rub.

      #5
      I forgot to ask - how big are your butts - not trying to personal here. If you are cookin' one large butt, you can cut into two or three smaller pieces and not only will you get more bark, but more smoke flavor too.

      Comment


      • clayburnr
        clayburnr commented
        Editing a comment
        I generally cook 8 lbs or so at a time. If I get a big package at Costco I will divide into two parts to cook.

      • RonB
        RonB commented
        Editing a comment
        I'd cut an 8 pounder in half - more bakr and more chance for smoke to penetrate.

      #6
      i add the juices that drip from the shoulder as it cooks back into it after i shred it. those juices contain a nice smokey flavor and adding it back to the meat amps up the smoke flavor for me. at least it seems like it the next day. the day i actually make it i can barely taste the thing having been around it all day.

      Comment


      • clayburnr
        clayburnr commented
        Editing a comment
        I usually don't wrap or smoke in a pan to collect the juice but that is a good idea. I will try that. Thanks

      • DeusDingo
        DeusDingo commented
        Editing a comment
        clayburnr i don't smoke in a pan either and i don't usually wrap but i put a pan a couple of grates under my meat to catch everything. i should also mention i have a vertical smoker so that may not help you much

      #7
      It may be heresy, but some places mix a touch of liquid smoke in their BBQ sauce. You could also mix it with any saved juices if you wrap and mix that back in when you pull.

      Comment


      • clayburnr
        clayburnr commented
        Editing a comment
        When I pull the pork I usually mix in a little of the thin red sauce. I think I might try adding a little liquid smoke with it and maybe some of the pan juice. I use liquid smoke in beans all the time but have not tried it on pork.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        No heresy, just another method / tool in th' toolbox...
        Even th' black, murky water from yer water pan adds a lot of smoke flavour...
        I use it to make Liquid Smoke...

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        clayburnr, I reckon' ya' know, since ya' use it in beans, lil' bit goes a Long Ways...
        +1 on th' Thin Red Sauce!!! I use Blues Hog TR, when I don't mix my own...Good Shtuff!!!

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