So I have done Briskets, ribs and chicken in my BDS. Moving on to Pork now. Just want to confirm some information.
Better to trim the fat and remove the bone before the smoke.
Smoking to an IT of around 175 degrees is good for slicing and an IT of 190 for pulling/chopping.
Plan on 1.5 hrs/lb for smoking
Right now, they have the Picnics for $.99/lb and the Butts for $2.49/lb.
Thinking of getting 3 picnics total. they are averaging around 10 lbs ea.
Any info that i have wrong? or anything you can add?
Thank you
the shoulders and butts I have done into the smoker without trimming and if the bone was in I left it. not sure if there is a difference between Canada and US policy on how the meat is presented for sale. if there is trimming to be done its just loose or sloppy looking pieces. I have not finished pork for slicing only pulling in the smoker cook at 210 till IT 195 1 1/2 hr per lb
thump.
30 lbs all at once is a huge load and will take some 30 plus hours , so my advice is
1) smoke all the meat in the smoker with smoke for 4 hours at a box temp of 225 or so then move to inside the house oven at 225 F till completed
2) slicing or pulled, according to usda your pork is well done at 165 F IT though you also could pull it for slicing as low as 145 F IT, as for pulled pork it will vary depending on the meat, how much moisture is in the meat the connective tissue, most people will pull at an internal Temp of 195 to 210 F
your timing of 1.5 hr/ lb is a good reference for timing,,, though applying smoke for the whole time will give you to much smoke on the meat,
also if you are planning to do pulled pork, leave the bone in and when the cooking process is done ,, most likly the bone will pull right out with little effort..
hope this helps
Quote from: beefmann on March 19, 2015, 07:14:13 AM
thump.
30 lbs all at once is a huge load and will take some 30 plus hours , so my advice
Sorry if I didn't explain better. I was thinking of getting 3 of them to throw in the freezer and do them whenever I felt like having them for dinner. Not do all 3 at the same time.
Thank you to everyone so far for the advice. It can't be all the hard after doing briskets, just knowing the IT and when to pull it out is key.
Allen
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It is best to remove the skin and trim the fat, or you won't get much smoke flavor to the meat. An alternative is to crosshatch the skin and fat, down to the meat. This will allow some smoke to penetrate the meat. The skin may be a little tough at the end of the cook, but you can put in under a broiler to crisp it up, and the crisp skin makes a nice treat.
I like to keep the bones in. It provides more flavor, and helps keep the meat more moist.