Here is my first attempt at pulled pork. It was not as tender as I wanted, but I am pretty sure I know what I need to do for that. Probably the apple juice spay and a longer FTC time. I only went 1 hour on the FTC because we were starving.
7.12lbs bone-in Pork butt from the local mass market grocery
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0001.jpg)
Did the rub that is listed here: http://www.susanminor.org/forums/showthread.php?t=86
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0003.jpg)
Ready for the smoker after 24 hours in the fridge:
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0012.jpg)
And here is the dog wondering what that really good smell is:
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0019.jpg)
As you can see, the timer had turned off at this point. That caused a scramble because the meat was within a few degrees of 'done' when it happened.
After FTC:
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0024.jpg)
Pulled:
(http://homepage.mac.com/jenbass/.Pictures/Graveyard/DSC_0025.jpg)
I used Hab's vinegar sauce recipe, with the addition of ketchup as suggested by MoSmoke. The pulled pork sandwiches turned out awesome.
Thank you everyone that voted, and helped me out on the other threads. All the help is greatly appreciated!
Bullsi1911,
Hey that looks awesome.
I usually take mine to a internal temp of 195 and FTC for at least two hours or as long as necessary to hold until the party begins. Wrapped up good the hold the temp for a real long time.
What was your total cook time.......curious because I've always cooked a pair of porkbutts.
I've never added anything before FTC but pour the vinegar sauce to it as I pulled it.
Then add more on the sandwich.
Once again, it looks great.
Nice job.
John
I smoked it for a total of 10 hours or so, to an internal temp of 175. I thought about going to 180, but with my grilling experience I thought higher temps meant tougher meat.
Is that different for smokers?
The pork looks delicious! I usually take the pork butts up to 185-190. The temperature you take it up to and how gentle you get it there seem to determine the tenderness.
FTC doesn't make a huge difference for pulled pork in my opinion. I use it for timing dinner more than anything else. Brisket or other cuts the FTC lets the meat rest and you don't lose all the juice when you cut into it. The pulled pork sits in the juice so if you don't FTC nothing is lost.
Nice job!
I tend to agree with Buck36. I try to find one with a nice fat cap (half to three-quarter inch thick), cook at box temp of 210 or less until meat temp is between 175 and 190. You can take to 190 without any problem, just get there slowly and then let it rest, or even FTC, for at least an hour.
Looks great!
Yep, like others say, leave it on the smoker to 185-190 deg internal temp. Then FTC.
Once I started going to the higher temps, my pork butts have been much better.
Get smokin
Drano
bullsi - there is a ton of info out there on what bbq is, internal temps of meats for bbq, etc. Smoking/bbq takes all normal cooking guidelines and throws them out the window. Pork Butt is usually taken to 195F for pulling, lower for chopping. Personally, I take mine to 205, and it is melty soft. The higher the temp you take it, the more fat and tissue you render out into the meat. These cuts of meat we use for bbq are some of the ugliest and nastiest meats that normal cooking wouldn't ever use <typically>.
Here are some guidelines. Everyone will have their own temp, but typically:
Pork Butt: 195F
Brisket: 195F - measured in the FLAT <very important not to measure in the POINT. Measure about 1/2 way down the flat, and 3" into the flat>
Chuck Roast <pulled beef>: 195
Ribs: Can't really get a temp for ribs, but the pullback on the bone should be 1/4" to 1/2" and if you pick them up in the middle, both ends should fold almost all the way down without breaking the meat in the middle
Chicken: Cook as normal for temperature. 160F in breast, 170F in thigh, or when thigh wiggles freely.
I hope these guidlines help.
bullsi
your right on the mark. Looks fantastic.
nepas
Looking good and now I'm hungry. :D
Man o man. How come I always come across pictures like Bullsi when I'm stuck at work. >:( :D
Dang good looking vittles!!!
I hear ya Iceman.... WTG Bull! It looks awesome!!
Ive been having great success with the overnight butt smoke. I did one last night ,pulled this morning. @220 for also 10 ish hours. I wake up just in time to reset it after 9:40 expires. I also wrap it at that point. This morning my kids wanted to know where the bacon was? Sorry kids,/want some smoked pork?
Looking very tastey indeed. Good work on the pulled pork 8) and welcome aboard to the good life.
Coyote
Fantastic job on the pork!, great pics also, lots of drooling over here (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)(http://i149.photobucket.com/albums/s62/Gitster59/c.gif)
(http://i149.photobucket.com/albums/s62/Gitster59/goodjob.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
When you BBQ (slow and low) tough cuts of meat (butts and briskets), the goal is to dissolve the collagen fibers that hold the meat together. That is why you need to slowly take the temp up to the 190 degree area. At that point, even though you "overcooked" the meat, it will be fall-apart tender since you have dissolved the material that is making it tough.
The science behind the art of bbq.......
I looked at this AFTER lunch. And it still made me hungry!
That pork sure looked great! I have a mystery that maybe you guys can help with. I have smoked/cooked butts several times at 210 degrees for 12 hours, and the temp never gets above 165. The meat is cooked and tastea good, but is not falling off the bone like I have seen here. Any ideas? Thanks.
Quote from: Old Smokey on March 10, 2008, 02:18:52 PM
That pork sure looked great! I have a mystery that maybe you guys can help with. I have smoked/cooked butts several times at 210 degrees for 12 hours, and the temp never gets above 165. The meat is cooked and tastea good, but is not falling off the bone like I have seen here. Any ideas? Thanks.
I had this same problem when I first got my Bradley. Is the 210 temp reading the display on the DBS or are you using a different thermometer to check your temps. I have found my DBS can run 20-40 colder than what it says it is running. If you are not at a high enough temp you will never get the meat where you want it.I don't even look at what the DBS says its running for temp anymore.
Quote from: Old Smokey on March 10, 2008, 02:18:52 PM
That pork sure looked great! I have a mystery that maybe you guys can help with. I have smoked/cooked butts several times at 210 degrees for 12 hours, and the temp never gets above 165. The meat is cooked and tastea good, but is not falling off the bone like I have seen here. Any ideas? Thanks.
Hi Old Smokey;
Welcome to the forum.
It looks like you are hitting what is called the "plateau". This happens around 160°F - 165°F. The meat temperature will stall for several hours. This happens because this is the point where the collagen in the connective tissue begins breaking down rapidly, and releasing a lot of moisture. During this time most of the energy (heat) is used to convert the connective tissue to gelatin and you will see a stall in temperature for several hours.
I agree with Big Dawgg. if you are depending on the Bradley to show a correct pit temps it just isnt gonna be accurate for you. ya need a maverick.
I actually wish I wouldve just bought a OBS instead of my DBS. I wasnt impressed with the DBSs wild temp fluctuations. I ended up buying a controller to eliminate this but if I had went with the OBS and Controller from the start I wouldve saved myself $150. I wouldnt recommend the DBS to a newbie at this time. Bradley needs to tighten up the control on this thing!
HabS answer about the plateau is correct...you will be at 160 to 165 for a very long time - plus each piece is different. The accuracy of the Bradley is not the issue in this case. Just a feature of Butts.
Those fluctuations on the Bradley are a feature with Butts cuz it overshoots for a few minutes and gets the juices flowing and then drifts down below the set point so the meat can equilibrate with maximum moisture. Then repeats the cycle until the desired internal temperature is achieved. Cant really get this action on anything except a Bradley Digital. --- Sometimes even I dont know when to believe me ;) ;) ;)