1st pulled pork attempt

Toker · July 08, 2009, 02:27:34 PM

Hi everyone tonight its my first pulled pork attempt but i have a question before: do i have to flip the meat over at mid cooking? Or should i baste it any advise? Thx

OU812 · July 08, 2009, 02:36:29 PM

I don't flip or baste, just put the fatty side up and make sure your water pan is half full of water. You don't want it full or the drippings don't have anywhere to go.

NePaSmoKer · July 08, 2009, 02:40:18 PM

What OU says

Leave that fat up so it renders down through the butt.

Flipping is up to you.

nepas

FLBentRider · July 08, 2009, 02:51:09 PM

I don't flip, mop, baste or spritz.

Fat side up.

Comes out great.

beefmann · July 08, 2009, 03:15:50 PM

just did a 14 lb pork butt and kept the fat side up .. took the IT to 195 and it almost fell apart, would leave alone and take it to 195 - 200 and pull... let stand in apple juice, or orange juice and enjoy

pensrock · July 08, 2009, 04:43:28 PM

ditto

Toker · July 08, 2009, 04:51:31 PM

thx for all replies but so far there is the 1st problem I'm facing i rubbed it Monday but now it seems to drip a bit just like a brine that we put on salmon cold smoked you know? Is it deep or OK?

And pls beefmann could you explain me the apple juice thing pls? Do you mean to boat with foil while its in the smoker?

FLBentRider · July 08, 2009, 07:40:36 PM

If there was salt in the rub, that will bring moisture out of the meat.

Smokin Soon · July 08, 2009, 07:50:48 PM

One member's version of finishing in foil.

http://www.susanminor.org/forums/showthread.php?t=178

I think most of us just foil after the desired IT is met.

Habanero Smoker · July 09, 2009, 01:40:18 AM

Quote from: toker on July 08, 2009, 04:51:31 PM
thx for all replies but so far there is the 1st problem I'm facing i rubbed it Monday but now it seems to drip a bit just like a brine that we put on salmon cold smoked you know? Is it deep or OK?

And pls beefmann could you explain me the apple juice thing pls? Do you mean to boat with foil while its in the smoker?

If you apply the rub ahead of time, such as the night before, wrap it tightly in plastic wrap. The salt in the rub will first draw the moisture out; during the first 3 hours or so. After that the salt will begin to draw the moisture back into the meat, but can only do so if the moisture is kept close to the meat. If you only place it into a sealable bag, then the moisture will just pool away from the meat.

swseitz · July 09, 2009, 11:36:49 AM

I too am doing my first butt but only "partially". I decided to try a small (just under 4 lbs) shoulder picnic and perhaps tonight I will start a larger butt this evening. This is only my second smoke in my new OBS so I'm a bit nervous. ;) I put mustard and a rub on last night, wrapped it in plastic and left it in the fridge overnight. It is in the smoker as I speak and I am doing 4 hours of hickory. I hope this isn't too much smoke for the size of the roast. What is the favourite wood (for pork) amongst everyone here? Seems like most people are using apple? I hope it works.

:D

Scott

FLBentRider · July 09, 2009, 11:40:50 AM

W E L C O M E to the Forum swseitz!

Quote from: swseitz on July 09, 2009, 11:36:49 AM
I too am doing my first butt but only "partially". I decided to try a small (just under 4 lbs) shoulder picnic and perhaps tonight I will start a larger butt this evening. This is only my second smoke in my new OBS so I'm a bit nervous. ;) I put mustard and a rub on last night, wrapped it in plastic and left it in the fridge overnight. It is in the smoker as I speak and I am doing 4 hours of hickory. I hope this isn't too much smoke for the size of the roast. What is the favourite wood (for pork) amongst everyone here? Seems like most people are using apple? I hope it works.

Don't be nervous. keep the vent at least 1/2 open. I use Hickory on pork, but I have used Apple, Oak, and others.

bozer · July 09, 2009, 11:53:59 AM

Does anyone have an idiot's guide to Pulled Pork, but only using the Bradley?

In other words, I'm hoping to not have to put it in my oven at all, nevermind overnight. If I could only use the bradley that would be sweet.

FLBentRider · July 09, 2009, 12:14:31 PM

Quote from: bozer on July 09, 2009, 11:53:59 AM
Does anyone have an idiot's guide to Pulled Pork, but only using the Bradley?

In other words, I'm hoping to not have to put it in my oven at all, nevermind overnight. If I could only use the bradley that would be sweet.

You can leave it in the Bradley if you want.

If you don't want an overnight smoke, then you will need to get up early and eat late!

Mine take 12-18 hours.

I put mine in my OBS the night before and transfer to the oven in the morning. You could leave it in the Bradley until it is done.

KyNola · July 09, 2009, 12:22:59 PM

Bozer,
Don't forget to refill the water bowl. Don't let it go dry on you.

KyNola

1st pulled pork attempt

NePaSmoKer

beefmann