Pulled Pork

[lumpy]

Just thought I'd share some information with all of you since with out your information, I would not have the current knowledge that I do:

I smoked 4 pork roasts a few nights ago. 2 were boneless and 2 were with bone. All 4 weighed about 6-8 LBs. The cost difference between the bone in and out was .80 per LB.
I injected my roasts with apple juice and they sat rubbed in the fridge for 24 hours. The 4 roasts were a little tough on the smoker temp a first, even with my PID. Next time i will preheat at least one hour and let the roasts hit room temperature. It took the BDS 5 hours to hit my set temp of 210F.

Set up my Maverick and went to bed. Woke up 2 hours later. (Don't know about you guys but when I'm smoking all night I'm on condition orange!) Checked my Mav for temp and had 3 bars across the readout >:(. (Called Maverick the next day and I have to send it back for repair or replacement). Used my old back-up which has been working for years. Went back to bed for another hour, checked the BDS and E was flashing across the smoker display. I had a puck jammed. Fixed it and off to bed again. I pulled the roasts out of the smoker at 4 AM, wrapped in foil and put them in the oven at 220F.
Finally at 9AM they hit 175F. I FTC's them and went to work. At the office I was reading about pulled pork on the forum (my company, I do what I want LOL!) and alot of smokers recommended that the pork hit and IT of 195F for a good pull factor. Let me tell you, I thought I had ****ed up the roasts.

At 6 PM when I unwrapped the roasts (IT still 90F) and started pulling, I thought I had hit the jackpot. These were the nicest pork roasts I had seen in my life ;D and they fell apart never mind pulling. There was no difference between the bone in and boneless. I used a combination of apple and hickory pucks. I would have posted pictures but my laptop fried 2 days ago >:(, bad week for electronics! Sun bursts maybe :D

Tonight I'm doing a 12LB brisket..that might be another story.

Thanks for all the help Guys!

[Wildcat]

Congrats!  Keep plugging away.

[Mr Walleye]

Atta boy Lumpy!

Too bad about the problems but the bottom line is... The Taste!  ;)

Oh ya... ya did taste it didn't you???  :D

Keep us posted on the brisket.

Mike

[Tenpoint5]

Great job Lumpy!! I'm with Walleye "HOW DID IT TASTE?"  Was the taste test on a plate with sauce? On a bun with sauce? On a bun with with some slaw? The pieces you stuffed in your mug when pulling don't count either!!! They always taste great!

[Mr Walleye]

The pieces you stuffed in your mug when pulling don't count either!!! They always taste great!

You must have been watching me in the past 10.5!  :D  ;D

Can't talk.... mouth full!  ;)

Mike

[lumpy]

Sorry about not letting you know about the taste guys, my mouth was full ;D

Check out my post on meat under "boys weekend" and you cansee the pulled pork buns with my own sauce and slaw.

Don't mind saying so but the taste was worthy of win at a BBQ contest. It was the best I've ever tasted!

Lumpy