Pulled pork help?

Dano · January 27, 2014, 09:20:32 AM

Hi everyone,

Unfortunately the more I read the more confused I'm getting as I'm seeing a lot of mixed instructions so wanted to pick the brains of the more experienced. I'm thinking of dedicating the 16-18 hours to do a pork shoulder in the Bradley for some pulled pork and have a question about smoking times. Some recipes like the ones on the Bradley NA site say to apply only 4 hours of smoke and bake the pork for the rest of the time. Others don't specify when to turn off the smoke... if at all?

So how long does everyone apply smoke for? 4 hours + heat and then heat the rest of the way, or smoke the entire time too?

Another thought was applying 4 hours of smoke and then finishing in the crockpot via A&W or Dr. Pepper so that's also an option. If others have tried it I'd love to hear experiences!

Thanks in advance!

pondee · January 27, 2014, 09:41:02 AM

Just my $0.02. 4 hours of smoke is plenty, Knock the last burnt puck off the smoker pad, unless you use Bubba pucks, keep the smoker pad on for an added heat source , change the water in you bowl (most like to replace the bowl with an aluminum baking pan)and bake/roast until in IT of 195+/-. I have done a pulled pork in a dutch oven, like a crock pot, for 12+ hours and it's great. I think that you'll lose some, if not all, of the bark this way. I either cook in the dutch oven or the Bradley. I haven't mixed yet. Both are good, yet different.

Grouperman941 · January 27, 2014, 10:25:54 AM

More than 4 hours of smoke does not add much flavor IME.

My best tasting butts have been done in the Bradley all the way. In the oven works well too.

I use 3 hours of smoke.

Wildcat · January 27, 2014, 01:43:11 PM

4 hours is a plenty. As far as how long it will take, it depends on the pig, the cabinet temp you maintain, the size of the meat, whether or not it has a bone, how much fat (external and internal) there is. A large butt normally takes me between 18 and 24 hours.

Dano · January 27, 2014, 01:54:56 PM

Thanks everyone! Very much appreciated. Going to stick with 4 hours. This pork shoulder is about 6 lbs and doesn't have a lot of fat to trim... thinking 18 hours total at 220F sound about right? I know it's a hard question to answer given all the variables(wind, ambient temp etc...) but I don't want to be late for the superbowl party. ;)

Ka Honu · January 27, 2014, 02:33:58 PM

Quote from: Dano on January 27, 2014, 01:54:56 PM... but I don't want to be late for the superbowl party.

Then smoke it on Saturday, pull after FTC, refrigerate overnight and reheat on Sunday. It will be as good or better than fresh off the smoker.

TNRockyraccoon · January 27, 2014, 03:20:39 PM

2 hours per pound is a good reference point but the internal temperature of the meat has the final say.

I smoke for 3 hours and then continue to cook in the Bradley @ 225 degrees until a consistent IT of 195. Then I shred it and put it in a crock pot with a small amount of sauce for a few hours. It's always perfect.

tskeeter · January 27, 2014, 05:01:41 PM

Dano, part of the reason you're finding conflicting recommendations for the length of time to apply smoke is that different types of smokers seem to generate different strengths of smoke (Bradley seems to generate a stronger smoke than others). When coupled with personal preferences, you can get a lot of variation in what people do.

However, I'm sure you noted the consistency in the recommendations that you got from the forum members here. Since the members are using the same equipment and smoking techniques that you're asking about, that removes a lot of the variables. So the only significant variable left is personal preference. The folks here can get you to a great starting point. Then, I find, you make some small adjustments to suit your tastes.

Dano · January 27, 2014, 05:52:05 PM

I can't thank you all enough for the help. :) Ka Honu, good call on the day before, I will start it early Saturday morning so it's ready beforehand. Going to FTC, pull, refrigerate then crockpot with sauce on Sunday to warm it up. It's my first pork shoulder in the Bradley so I'm super excited to try it out!

Thanks again all!

Ka Honu · January 27, 2014, 08:07:55 PM

Since you're using a Bradley on a 6-pound butt, 3-4 hours of smoke (I'd recommend hickory) should be plenty. Use 1.5 hours per pound as a guesstimate for total cook time and be prepared for anything from one hour to over two. If you have a "stock" 500W heating element, holding the box temp at about 200-225^o may be an issue but it's not a critical issue. Use a foil pan of hot water as a heat sink and you should be fine.

Quote from: Dano on January 27, 2014, 05:52:05 PM... then crockpot with sauce on Sunday to warm it up.

I wouldn't sauce it in the crockpot other than using enough of the defatted drippings to keep it moist. You're showing off the pulled pork and if you do it right you won't need any sauce. For those who still want some sauce, serve it on the side (and never invite them again)..

Dano · January 28, 2014, 06:02:13 AM

Hahaha good call Ka Honu. I do have a stock 500W element and I usually heat the smoker box up an hour beforehand to 260F to account for the temp loss when I load it up. I'll hold off on the sauce too and give it a try. :)

Thanks all!

tskeeter · January 28, 2014, 09:31:50 AM

Quote from: Dano on January 28, 2014, 06:02:13 AM
Hahaha good call Ka Honu. I do have a stock 500W element and I usually heat the smoker box up an hour beforehand to 260F to account for the temp loss when I load it up. I'll hold off on the sauce too and give it a try. :)

Thanks all!

Dano, a couple of foil wrapped bricks will help with heat recovery after you load your smoker. Placed in your smoker before you preheat, they act as a heat sink that releases heat to the cold meat and they help the cabinet come back up to temp more quickly after you've opened the door. I've even gone so far as to heat four bricks to 400F in the oven and then tansfer the bricks to the smoker when I added the meat. This helped compensate for a not quite completely defrosted turkey breast and some cold, rainy wether.

Dano · January 29, 2014, 06:30:18 PM

That's a great idea. Can't say I would have thought about that! I'll give it a try! :)

Dano · February 04, 2014, 12:17:29 PM

Wanted to update this since I've tried the pork shoulder - it tasted great! I gave it 4 hours of hickory smoke and then let it bake at 220F until an internal temp of 195F. I let it sit for 15 minutes and then pulled it a part. Unfortunately I didn't have time to FTC it. After pulling it sat in the fridge overnight and re-heated the next day to serve.

It actually wasn't very smokey at all but still quite delicious. I chalk most of the flavour up to the bark being mixed in with the inner juicier meat. Does the FTC actually let more of the smoke taste settle in the meat? I figure letting it sit overnight would still impart this flavour but maybe I'm wrong.

Either way, I count this as a complete success. It was incredibly tender and delicious! :)

Habanero Smoker · February 04, 2014, 01:23:32 PM

FTC does not help with the smoke flavor. Pulling it and allowing the bark flavor meld with the rest of the pork does help with the smoke flavor distributing throughout the pork. The longer they meld together the better the flavor. I often shave the bark off prior to pulling. Then chop the bark into small pieces and mix it in with the pulled pork. This seem to better distribute the smoke flavor, and other flavors in the bark.

But also smoke flavor is an individual taste, and you may need to apply more smoke next time.