Pulled pork

jann · August 19, 2012, 11:46:23 AM

Hi all,

After a few attempts at smoking a pork shoulder, I realized that not enough time was spent on the actual smoking/cooking period. I decided to pull out all the stops and increase both the marinade and smoking times. (Hey, even mistakes are edible). The (about 5 pound) shoulder was covered in mustard, then coated in a traditional Memphis-style rub and bagged in the fridge for 18 hours. I then smoked the meat for 8 hours in the smoker, while finishing off the roast in the oven overnight for a total of 20 hours, wrapped it in foil and off it went to the family picnic. Well, it was beautifully moist and delicious, the bone came out clean and the meat pulled apart with a fork. It was also gone in five minutes. Now, I love my Bradley and smoke everything from fish to cheese, tofu, nuts, beans and popcorn, but as much as I appreciated how much everyone enjoyed my offering, it seemed that two days of effort disappeared in a short period of time. Then realized that it would not be much more trouble to smoke four pork butts rather than only one. My question then is: has anyone smoked more than one roast, used one say, frozen the rest of the smoked ones in the freezer, to be thawed and re-heated later? Thanks.

jann · August 19, 2012, 01:44:27 PM

Hi Jerry and thanks for the reply. All good points regarding the smoking process. These are the kind of things I would generally overlook (v-tray, water level). Also like your suggestion of pulling the pork before bagging. Would an ordinary freezer bag be sufficient? I don't have a vacuum sealer, but that doesn't mean that I couldn't purchase one. Might be useful. Thanks.

jann · August 19, 2012, 03:47:33 PM

Thanks again, and the vacuum sealer sounds like a valuable addition for many foodstuffs I can suddenly think of, like smoked salmon and cheese.
Cheers.

TedEbear · August 19, 2012, 07:29:19 PM

Quote from: jann on August 19, 2012, 11:46:23 AMI then smoked the meat for 8 hours in the smoker, while finishing off the roast in the oven overnight for a total of 20 hours, wrapped it in foil and off it went to the family picnic.

Hi and welcome to the forum.

First, are you applying smoke for the whole 8 hours. That's way too long. Most people apply smoke for 3-4 hours and then let it cook until the IT reaches 190-200*F. Always cook by temp, not time. Each piece of meat has a different personality and a certain time for one probably won't be the same for another. The Maverick ET-732 is a good and popular remote thermometer around here.

jann · August 20, 2012, 10:18:16 AM

Thanks for the info. I guess I have a lot to learn, and guess I just got lucky this time, as the internal temp was 193. Some of the utube videos showed smoking times of 16-18 hours, and I was under (the mistaken) impression of "the more the better", but will use the thermometer next time.

Smoker John · August 20, 2012, 11:31:44 AM

Welcome aboard

dman4505 · August 21, 2012, 06:57:36 AM

Hi Jann

Welcome and have fun as you said in your original post "Even the mistakes are edible"
You've come to the perfect place to ask questions and learn, the guys and gals on this site are very helpful and knowledgable.

Don

jann · August 22, 2012, 12:27:02 PM

Thanks all for the welcomes. This is fast becoming a great resource for all things regarding smoking, and I'm finding several helpful hints and suggestions. As a matter of fact I'm going out to buy some cheese and a large bag of ice for the drip trays. Oh, and Jerry, I did purchase a vacuum sealer yesterday at Wal Mart, and it's just the thing I needed. Thanks.

KyNola · August 22, 2012, 02:33:09 PM

Hi Jann and welcome to the forum. In the videos and articles where the smoking period is long, say 16-18 hours, they are most likely using a stick burner. With the Bradley, due to the make up of the wood pucks the smoke is a much purer, more concentrated type of smoke. Consequently, anything over 4 hours of snoke in a Bradley is pretty much overkill although some folks will go longer. 4 butts in a Bradley will take a long time to cook so consider doing the smoking in the Bradley and then trasnferring them to your house oven to finish cooking.

I heartily recommend a vac sealer for storing foods. No air in the bag means no freezer burn. It is easy to reheat from a frozen state too. Bring a pot of water to just where it is not boiling and place the bag in the pot for around 25 minutes, being creful not to submerge the seal in the hot water. If the seal gets in the water it can open the seal and you wind up with a bag full of hot water and soggy food.(Don't ask me how I know that ::))

Good luck and don't be a stranger around here.

Larry

Swim Dad · August 24, 2012, 10:26:41 AM

KyNola,

I have a foodsaver, but never heated in the bag. Great idea. Do you use the pre made bags? I have always just bought the rolls and then there are two seams, top and bottom. At least one has to get wet. Don't want pig soup.

Thanks

squirtthecat · August 24, 2012, 10:38:15 AM

I prefer to use the pre-made bags, but if I use the roll stuff, I seal each end twice. About a 1/4" apart.

The hot water bath works great.

KyNola · August 24, 2012, 06:46:06 PM

Quote from: squirtthecat on August 24, 2012, 10:38:15 AM
I prefer to use the pre-made bags, but if I use the roll stuff, I seal each end twice. About a 1/4" apart.
The hot water bath works great.

My good friend STC and I agree. STC and I buy Weston vac seal bags on Amazon. I believe they are heavier gauge and know they are cheaper.

Swim Dad · August 25, 2012, 09:19:01 AM

Quote from: KyNola on August 24, 2012, 06:46:06 PM
Quote from: squirtthecat on August 24, 2012, 10:38:15 AM
I prefer to use the pre-made bags, but if I use the roll stuff, I seal each end twice. About a 1/4" apart.
The hot water bath works great.
My good friend STC and I agree. STC and I buy Weston vac seal bags on Amazon. I believe they are heavier gauge and know they are cheaper.

Just looked them up. What size do you get ? 8x12 or 6x10? looks like gallon bags are not Prime.

And, How rude of me. Welcome Jann, the folks on this site are great. Stick around they are a great help.

KyNola · August 25, 2012, 01:51:51 PM

I think the 6X10's are pints and the 8X12's are quarts. I have all of them including the gallon bags.

STC will come along and verify my size descriptions as he is the guy who turned me on to them.

SiFumar · August 25, 2012, 02:01:16 PM

I use Weston Bags also. I use the pints mostly for cheese and smaller amounts of things. Quarts are my go to size for most items. Here is a link for gallon bags on Prime.. http://www.amazon.com/gp/product/B001GP81OK/ref=oh_details_o05_s00_i00 The first size 11'x16' is the ones on Prime. Prime ones are about $2.40 more.