Can anybody point me to their favorite recipe for pulled pork and the best way to do it? Ok I know I might not get any secret recipes, but how about a good starting point? Two weeks off(hopefully) and a whole lot of hunting and smoking ahead of me!!!
Check out the recipe site for some good ideas. Old's Place (http://www.susanminor.org/forums/index.php)
I would get a couple of pork butts/boston butt / pork shoulder butts.
put some rub on them, I like the renowned Mr. Brown. - you can find it on the recipe site.
Wrap in plastic and rest in the fridge.
Apply four hours of your favorite (mines Hickory) smoke @205F and cook to an IT of 195-200F - This will take 12-20 hours.
FTC for an hour or two.
pull and enjoy.
I would do more than one if you are feeding more than 2 people, it makes great leftovers!
Here is a link to the recipe
http://www.susanminor.org/forums/showthread.php?p=99#post99
Buy as big of a butt as you can - longer cook time but easier. Take from package, salt/pepper/cayenne and into the smoker at 225 with heavy smoke - usually hickory. Many on the forum stop the smoke 4 or 5 hours into the smoke, I will usually spritz or mop the butt, attempting to achieve more and more flavorful bark and hopefully helping keep it moist. Keep going until an IT of 195-200 has been achieved - but use a fork test before then - it might get ready before those IT's. Take out of the smoker, let rest, then pull/shred, mixing the bark in. I usually let it sit covered for awhile in a warm place so the smoke flavor of the bark can migrate throughout the plate of meat. Great smoky pork flavor! Now some in trying to add some other flavors to the pork will rub with different rubs - some sweet, some savory, inject, marinade, brine, finish off the smoke by wrapping or boating the butt with some flavored liquid and stick it in the oven, etc...... I really can't help you much on any of those as I don't do any of them.
I did one early on that was just a mustard slather and some store bought rub... Very simple. I cook mine a little higher, 220F to an IT of just over 200. Wrap in foil/towel and into a cooler for a couple hours.
If you put a pan under it after the smoke is finished (w/ a splash of beer), you'll get some nice pan drippings to mix back in while pulling. (credit to OU812 for that tip)
I don't see any mention of brines? I take it I don't need to do a brine or just assuming that I already brined it? I like all the ideas. I was planning on doing at least two so I can freeze some. Sounds like more than two is a good idea. Thanks.
I've brined butts, when I have time.
This is the brine I use:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water (I use tap water sometimes too)
That is per 6-8 lb butt.
I brine about 24 hours, then pat dry (no rinsing) and apply the rub, then wrap in plastic for another 24 hour rest in the refrigerator.
Then let it sit out for an hour or so while the smoker preheats.
To brine or not to brine that is the question.
Me I dont brine butts very often cant hardly tell the diff my self.
I like to do pork butts in the night so I can sleep through the boring part. Start around 5:00 PM Rub butt with your fave rub, slather with some CYM and sprinkle on some more of your rub let rest at room temp. Go fire up your smoker set temp at 260 F
When smoker is up to temp (around 6:30) through in the butt, turn down temp to 220 F set smoke for 4 hr, I like Pecan on pork. After the smoke (10:30) dump water pan refill with HOT WATER. On the rack below the butt place a foil roasting pan with a can of warm beer in it, the pan I use is about 1" smaller than the smoker on all sides.
I think the smoker is 14" by 12" that makes the outer dem of the foil pan 12" by 10" the pan will catch all the drippings and you can sleep with no worries of the drippings building up on the "V" pan. If you have the digital reset the cabnet timer before you go to bed, the timer only goes to 9 hr 40 min.
About 8:00 AM check on the smoker refill the water pan and dump another can of beer in the roasting pan then stab in a thermometer to see where you butt stands. Keep the cook temp going till the butt IT is 195.
When your butt is done FTC for an hr, wile the butt is resting place the roasting pan in the fridge to let the fat become solid discard the fat, when you pull the pork make sure you do it in a pan big enough to do the whole butt, that way the bark will be mixed evenly with the pork. If you feel the pork is a little dry add the drippings back into the pan, if not save for later and make some killer gravy or add back to the pork when you reheat.
Hope this helps. Good luck and keep us posted.
This is quite a "poultry" discussion...
:D ;D :D ;D
Quote from: FLBentRider on December 02, 2009, 02:45:32 PM
This is quite a "poultry" discussion...
:D ;D :D ;D
I thought this was a pork discussion. :D
Quote from: FLBentRider on December 02, 2009, 02:45:32 PM
This is quite a "poultry" discussion...
Quote from: OU812 on December 02, 2009, 02:57:55 PM
I thought this was a pork discussion. :D
Must be one of those "tastes like chicken" things.
:o Oops............I must have missed a drop down screen when I posted this in the poultry section. Is there a way for me to move it to the right spot? OU812 thanks for the details. That is a big help. If plans go well, I think I will give them a try tomorrow.
I don't think you can move Huntnfreak, but if Brian from Bradley sees it, I would guess he might move it the appropriate place.
Brian is the only one I know can move it.
I saw it and thought if someone was looking for poultry discussions, they would be confused.
I wouldn't bother with brine myself...
Pork butt kinda brines itself with pork fat
(THE most delicious thing in THIS solar system)
Of course, I haven't smoked a winged pork butt.
Quote from: hal4uk on December 02, 2009, 08:16:44 PM
Of course, I haven't smoked a winged pork butt.
What are ya waiting for? Let's get it on the to do list!!
Maker's Mark: check
Smoker: check
Hickory: check
Rub: check
I'm almost ready...
Quote from: hal4uk on December 02, 2009, 08:58:53 PM
Maker's Mark: check
Smoker: check
Hickory: check
Rub: check
I'm almost ready...
Looking for a winged pork butt? Got a lead on a couple for you.
Oh yeah......
just darn near forgot the flyin' pig...
Are we gonna need dark sunglasses for this?
Aviator glasses!
Here he is!!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003456.jpg)
"Wyatt, I stand corrected. You are an oak."
I'll be your huckleberry.........
Johnny Ringo, you look like someone just walked across your grave...
I had my first brined pork butt last nite and man I could taste the difference. It was a lot saltier. I can give all the specifcs b/c It was brined/smoked by batman of BBQ. I know he used Alton Browns brine recipe with his own rub blend and smoke 2hr with Alder pucks. Good Job Batman!!!
A lot of good advice and some fowl humor.
I just finished a shoulder.
It was double injected. First was a apple juice, Bock Beer based with some spices. Then it was injected with melted butter. Rubbed well. A beer - mustard slather went on last. Mopped after the bark set.
I had no complaints, converted a few, and there were a few Amens.
I am a big believer in a mustard slather in the Bradley. I do not want to open the door on the Bradley for the first eight to ten hours or so because of the recovery time. But I would like to mop for the protection moisture and oil provide. The mustard slather acts as a long term mop providing several benefits.
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
Good luck, slow smoking and Amen to all of the above suggestions,
Pachanga
Sounds good Pachanga, I am a big fan of the butter based injection.
Work has been a major pain in my butt(and not the pork one either) lately. It's been a couple of months at least since I have smoked anything or even been on here. Not to mention the fowl weather here. My last pulled pork went well. I used several of the ideas you all put on here. I must admit I was too busy drooling over it to remember to take photos! The last ones turned out so good I'm going to have to do it again. I think I will give Pachanga's double injection and mustard slather a shot. Sounds really good! Thanks for all the ideas guys.