i went shopping today looking for some bellies not to be found but i did come home with a 7.75 lbs pork shoulder. this will be my first crack at a pulled pork. i have a plan for smoke/temp and time but am looking for a rub that will give me hand shakes back pats and a little extra something from the little woman. send them my way thanks
jeff
Iceman's Oinker Rub.
My go to rub for butts is the Renowned Mr. Brown.
Ingredients:
1/4 cup Black Pepper, fresh cracked
1/4 cup Paprika
1 /4 cup Turbinado Sugar or Brown Sugar
2 Tbsp. Salt, Kosher
2 tsp. Mustard, dry
1 tsp. Cayenne pepper
Apply liberally. If you wife doesn't like spicy, you can leave out or reduce the cayenne.
went with the oinkers this time going to try mr. browns next time thanks
into the smoker we go
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/B74324BA-2112-4DB5-B10D-03DA0043F8EC_zps0zz8l2yq.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/B74324BA-2112-4DB5-B10D-03DA0043F8EC_zps0zz8l2yq.jpg.html)
15 hours in and an IT of 175 so far its looking good
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/A01AF47A-FC53-46A5-B41F-457927BE946C_zpsl3ckgjn5.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/A01AF47A-FC53-46A5-B41F-457927BE946C_zpsl3ckgjn5.jpg.html)
4 hrs pecan smoker temp 210 holding steady all night long. my maverick comes up 2 ft short to my bedside table. still close enough to check progress in the middle of the night :)
any help with this ---- i have hit the 180 mark and it stalled for the second time, coming up on the 23&1/2 hr mark its under 8 lbs i expected a long cook but is this kinda normal
Perhaps it is done. Stick a fork in it and twist. If it does so easily then it is finished. It could be that the temp sensor is too close to the bone or in a fat packet.
What are you using to measure the meat and cabinet temps?
Quote from: Wildcat on May 04, 2014, 05:06:02 PM
Perhaps it is done. Stick a fork in it and twist. If it does so easily then it is finished. It could be that the temp sensor is too close to the bone or in a fat packet.
What are you using to measure the meat and cabinet temps?
x2, you can also move your probe around and check the temp in several places to make sure your not in a fat pocket or near the bone.
If you can't find bellies you can use the shoulder to make buckboard bacon.
moved the probe around and checked with another digital not above 182. used a maverick duel probe on the meat and cabinet used my auber pid for cabinet temp control. pulled at 182 FTC for 1 hr. mixed up some bulldog BBQ sauce just finished the first sammy going for another will get a pic. before i bag up the rest for the freezer.
jeff
Did you do the fork test?
It is very possible that the meat was done at 175 since you were cooking at 210.
yup i did the fork test hard going thru the bark but it spun easy when in.
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/D965EA82-A1A9-47D6-8BE2-A5D9568577CF_zpspj3k2iak.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/D965EA82-A1A9-47D6-8BE2-A5D9568577CF_zpspj3k2iak.jpg.html)
(http://i958.photobucket.com/albums/ae66/Jeff_Plomp/smokin/6A8FFBAA-1A52-4F5F-96BF-88E75FB31735_zps9canm20l.jpg) (http://s958.photobucket.com/user/Jeff_Plomp/media/smokin/6A8FFBAA-1A52-4F5F-96BF-88E75FB31735_zps9canm20l.jpg.html)
that makes for a long day
jeff
Looks mighty tasty
Looks great. I think it was probably ready at 175. You indicated it was 15 hours when it hit 175 and 15 hours is just about the time it would have taken to get done. If you take it to 190 at a cabinet temp of 200 to 215 it could get kind of mushy. Mushy is OK for me but I prefer it not be. I always do butts at 205 and they normally get done around 175 to 180. I generally do the larger butts and they take around 18 hours on average for a single butt. Sometimes more or less time, depending on the mood of the critter.
all recorded in my journal so i know next time thanks for input nice to have a go to place outstanding :) :) :)
Looks really good
Looks delicious. Had no idea these took so long. Waking up in the middle of the night to check temps - that's true dedication!
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