Pulled Pork from a virgin

Thunder Fish · March 04, 2006, 12:52:34 PM

I started them in the smoker last evening around 6 ish with 3 mesq,3special,3maple and 3 apple.I soon figured out I will have to build
a temp sensor for meat and cabinet as I was getting up every 2 hours to check the smoker.Two 6 lbers of porker and at 7 am they were at 189 so out they come.
They are now being FTC'd with a white wine but I missed the timeing for the guest's tonight.I will keep and eye on the cooler temp and if it starts to get around 145 ish I will put them in the oven for the rest of the time.
Off to get get some zzz's any coments,help would be good
Terry

bubbagump · March 04, 2006, 04:40:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by owrstrich
 13 hours for 12 pounds of pig arse is about right...

if doing 1 or 2 arses... 10 or 12 pounds... it takes about 1 hour to 1.5 hours per 1 pound at 200 degrees to reach 190 degrees internal considering preheat and meat temp and ambient conditions...
<hr height="1" noshade id="quote"></blockquote id="quote">
The butt's I've done at 200 have taken taken almost twice that long to get to 190 internal. More like 2 hours a pound for me. This is at a constant 200 box temp. with little, if any, temp. swing.

Bubbagump

Thunder Fish · March 04, 2006, 04:48:37 PM

Thanks guy's,perhaps some of the reason's it went quicker was altitude,I'm at sea level and it was 50 F out last night and the Bradley is in a enclosed building.

bubbagump · March 04, 2006, 04:59:48 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Thunder Fish
 Thanks guy's,perhaps some of the reason's it went quicker was altitude,I'm at sea level and it was 50 F out last night and the Bradley is in a enclosed building.
<hr height="1" noshade id="quote"></blockquote id="quote">
Fish, I don't think altitude had anything to do with it. What box temp were you trying to hold, and how much did the temp swing. Also, what were you using to monitor your box temp.

Bubbagump

Thunder Fish · March 04, 2006, 05:14:12 PM

Bubba
after about 5 hours it settled down to around 210 at 7 am it was around 230.I still am in cave man days and was relying on the door gauge and a external meat probe.

bubbagump · March 04, 2006, 05:50:01 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Thunder Fish
 Bubba
after about 5 hours it settled down to around 210 at 7 am it was around 230.I still am in cave man days and was relying on the door gauge and a external meat probe.
<hr height="1" noshade id="quote"></blockquote id="quote">
Yeah the door gauge can be pretty inaccurate. It's about as useful as a hood ornament. I would guess the temps may have been higher the gauge showed. The higer box temp explains why it only took a little over an hour a pound to get to an internal of 190.

Bubbagump

nsxbill · March 04, 2006, 10:03:03 PM

TF,

I would have cooked at 205°F and would have taken about 20hrs to reach 187-190°F. I am at 1500 ft. altitude.

I truly believe in low and slow.

I change out the water after 4 hrs and only smoke for 4 hrs, then just let it alone - no peeking until my Procom4 ramps to temp and shuts off automatically. I have it down so I know around when it will be done, and then out to FTC for about 4-6hrs. Heaven.

If doing more than one, I rotate every 4-5 hours. If one I use the third shelf, and bacon raining down from top shelf. Damper 1/4 slit open.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

IKnowWood · March 05, 2006, 09:30:34 AM

TF

How did it taste and what was the moisture and texture?

I am also at about sea level and that same setup takes me about 21 ti 23 hours (for 12 lbs of meat). I use a meat thermo and seperate probe for cabinet. And now with the TS I am yet to try, its a bit more accurate. However when comparing the TS element as well as the ET smoker element to the door meter, they only began to converge avter about 12 hours or more of cooking, and even then they were off by 10 to 25 degrees. At the last 4 hours they matched. Even after 5 hours, the door is reading over 50 degrees under what I want to have it heated with.

Thunder Fish · March 05, 2006, 03:34:36 PM

I stand corrected [:0] went through the garbage to double check the weight of the meat and it was 3.8 kilos(around 8 lbs).I also kept a check list until 11:45 and the box temp was at 149 F.At 7:00 am ,the door temp was at around 225-239 ish the meat temp was at 189 F.
I found the pork to be on the dry side it did pull apart very easily,but with 5 people,I have enough to make a couple of sandwichs ,as to how it did taste.Served up with "smokey black bean soup" ( http://www.saveonfoods.com/1/cookbook/recipe_cards/smoky_black_bean_soup.htm ) and some nice calibrise(sp) bread.I would have to say the pork is a hit on the smoking foods thing's to do list thanks for the help people
[:)] Terry

bubbagump · March 05, 2006, 09:52:55 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Thunder Fish
 I stand corrected [:0] went through the garbage to double check the weight of the meat and it was 3.8 kilos(around 8 lbs).I also kept a check list until 11:45 and the box temp was at 149 F.At 7:00 am ,the door temp was at around 225-239 ish the meat temp was at 189 F.
I found the pork to be on the dry side.....<hr height="1" noshade id="quote"></blockquote id="quote">
From my limited experience, if it was dry it was cooked too quickly. 8lbs = about 16 hours.

Bubbagump

IKnowWood · March 06, 2006, 03:16:27 PM

I had a similar experience cooking about 12 lbs of BB Pork. It cooked to 190 in about 22 hours and was dry. tasting alone it was not all great. Let is sit in a bag for a week and took it out with some juice and it was not bad at all.

2nd attemp was 6 lbs and cooked for 19 hours and tasted good once pulled. And even better as it rested a few days. Much better taste than the first time.

Slower and not so hot is much better.

Chez Bubba · March 08, 2006, 10:52:39 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Thunder Fish
 Pulled Pork from a virgin
<hr height="1" noshade id="quote"></blockquote id="quote">

I'm not going to say a word!![:D][:D][:D][:0][:0]

Aren't you guys proud?[;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?