I will be doing my first Smoking this weekend in my new Bs. I am going to try the pulled pork. I need a little help on what kind of cut of meat should I use And what kind of bisquetts should I try. I found a couple of good rubs under the recipeis so any help would be great.
Thanks,
Scott
Hi welcome here.I too will be doing a 8 pound in bone butt.aka pulled pork.Use the rubs ya have found any wood will do i use maple oak hickory.Smoke for 5 hours and then let it cook at 200 210 til internal temps reach 195.then do what they call here a ftc.That when internal temps reach 195 take it out wrap in foil thats the f part.THEN wrap a towel around it slightly moist thats the t part.Then put it in a cooler chest thats the c part.Then let it sit for a bit hour 2 hours then enjoy.Plenty of ways to do this pork even spray cola on it between the hours .more guys will be here to help ya get dif ideas once again good luck.
The part of the pig that is used for pulled pork is the upper shoulder. As Icerat4 stated it is called the "butt", more often called a "Boston butt" in my area. I prefer to have the bone in, and I use four hours of apple or maple smoke; or a combination of the two.
Who sells the remote thermometer (eg Maverick ET-73) ?
Thanks
I saw it being sold in either one of the large department store, Lowes or Home Depot; but they where asking almost the full retail price.
This site seems to be the cheapest at the moment. They are having a Mother's Day special which will give you an additional 5% off their already low price.
http://www.ekitchengadgets.com/maresmth.html
One thing I am thinking on trying.
Last time I cooked 3 shoulders I had to trim them to keep them from touching the side. (If you let that happen you get juices running out the front of the cabinet. A real pain.) I still slathered the little pieces up with the Cheap Yella Mustard (CYM) and covered them in rub, then rubbed the two of them together until they made a mouth watering coating. They made little pork roasts with awesome bark. Still juicy on the inside....
I think I may divide one up in this manner and try. Imagine getting your own little pork roast on your plate for you to pull apart. I may go into business....
Well, I tried it. You have to really watch the pork if you do cut them up smaller. But the meat turns out the same. more bark though. Make sure you cut the sizes equally, other smaller ones will dry out before the larger ones reach 185.