Using a recipe as a guide, and Not following it to a "T" is a lesson learned. It was for me.
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Pulled Pork - Second Attempt
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
What temp did you take that 3 pound PB to, DamionMartin ? I didn't see it mentioned in your original post. Forgive me if you've already mentioned it somewhere.
I usually buy 8 to 10 lb pork butts and split them in half for more barky surface=flavor. So that 3 pound roast is not really all that small. Since most meats cook by thickness, often a 3 lb roast will take as long as a larger one if the thicknesses are comparable. Usually for me, the half with the bone takes longer than the boneless half.
And as others have said, cook to probe tenderness--start to test around 195° but for the PBs I buy, they almost always end up in excess of 200° internal (202-206°) before I like the way they feel.
Have fun with the next PB cook. You're nearly up the learning curve.
Kathryn
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Thanks fzxdoc, I don't remember the exact temp, but the last photo on the grill was at 195* and I let it stay on for a little while longer. I didn't check once it was inside resting...but it was probe tender when I grabbed it off the grill.
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DamionMartin , you'd be surprised how a few degrees makes a difference when pulling pork or beef.
I learned that with pulled beef using chuck roast: at 203° it was tough as heck to pull, even though it was probe tender. At 207°, it always pulls like buttah. FWIW.
Kathryn
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Club Member
- Feb 2018
- 2816
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
Not much more I can add. Cook to temp and tenderness. Usually @225-275. I don't think I cooked a Butt the same way twice. Keep trying new rubs. Wrap or don't. Always wrap and rest though.
I tend to find that the flavors of the rub tend to get muted during the long cook. I have been spritzing and then adding more (no salt) rub to get more flavor halfway through. I got really great bark by spritzing then just rubbing with turbinado sugar the last hour of the cook.
When I pull the meat I taste a few pieces and will add additional seasoning if I want more flavor. Sometimes I add a splash of vinegar BBQ sauce.
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