Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Made "Pulled Pork"
Reply
 
LinkBack Thread Tools
Old 08-03-2011, 03:24 PM   #1
glenn514
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glenn514's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Marengo, Illinois
Posts: 1,159
Liked 144 Times on 104 Posts
Likes Given: 38

Default Made "Pulled Pork"

Brewers and cooks...

On Sunday, I sat myself down and grilled/smoked up some "pulled pork." Started with a shoulder roast of about 8 pounds. Applied some of our favorite pork rub, and then wrapped it TWICE in aluminum foil. Cooked it indirectly on the gas grill for FOUR hours, rotating it 90° every 30 minutes. Then, I unwrapped it, applied some bbq sauce cut half-and-half with water, and put it on the Weber. I would have liked to leave it on the Weber longer, but the internal temperature was over 180°F! So, I took the meat off, let it cool, and began to pull it apart...which was quite easy since it was VERY tender.

The mistakes I made were

#1...too long on the gas grill!
#2...didn't keep all the good juice that collected in the foil...could have poured some of that back onto the meat after pulling it apart.
#3...not long enough on the Weber...but fixing #1 will take care of that.

And we've got LOTSA pulled pork in the freezer! And it was YUMMY!

glenn514

__________________
glenn514 is online now
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:33 PM   #2
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

No, the mistakes you made were

#1 - Gas grill
#2 - If you double-wrapped it in foil, you certanily didn't "smoke" it. But then again, this was on a gas grill (see mistake #1), so there wasn't much a chance of any smoking going on.
#3 - You disturbed the meat by moving it.
#4 - You basically "braised" the meat by cooking it in liquid. I just mist mine with a spray bottle with a half and half mix of vinegar and apple juice.
#5 - Agreed. I don't take my pork shoulder off until the internal temp crests 200 degrees. Then wrap in foil and towels and place in a cooler for about 40 minutes or until it's time to pull and eat.

MOST important mistake:
#6 - You didn't send any to me for quality control.

But hey, as long as it tasted good.

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:35 PM   #3
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 43,230
Liked 2781 Times on 2729 Posts
Likes Given: 121

Default

180 is not too hot for pork shoulder. Mine comes off in the high 190s. It's done when a skewer goes in with very minimal resistance and the bone pulls out clean with a very easy pull with your fingers.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:37 PM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,127
Liked 1028 Times on 685 Posts
Likes Given: 28

Default

I was going to say, why bother doing it on the grill that way? If you're going to foil steam it, the oven has better temp control.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is online now
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:39 PM   #5
brrman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Indianapolis, IN, Indiana
Posts: 1,450
Liked 35 Times on 30 Posts
Likes Given: 20

Default

man, I really need to start cooking some meats... all this talk of brisket and pulled pork lately has got me frikkin hungry.

Can anyone suggest a place to start? I am a complete novice, really. I can grill an excellent steak, do a roast in the oven, but that's about it. Should I get a smoker?

__________________
* My Bar Build
8-Paws Brewing Co.
Primary:. Peanut Butter Chocolate Stout
On Deck: . Heavenly Scourge Black IIPA,. Super Yellow Fizzy
brrman is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:41 PM   #6
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 43,230
Liked 2781 Times on 2729 Posts
Likes Given: 121

Default

how handy are you? Build a UDS.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:46 PM   #7
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Quote:
Originally Posted by IrregularPulse View Post
180 is not too hot for pork shoulder. Mine comes off in the high 190s. It's done when a skewer goes in with very minimal resistance and the bone pulls out clean with a very easy pull with your fingers.
Yeah. That's a good test. I love it when the bone slides out really easily.



TWSS!
__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 03:48 PM   #8
glenn514
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glenn514's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Marengo, Illinois
Posts: 1,159
Liked 144 Times on 104 Posts
Likes Given: 38

Default

Thanks, JetSmooth, for the input. I'll let it cook longer next time and get a higher internal temp. And since I don't own a true smoker, my old Weber has got to stand in for one. Maybe less time on the gas grill and more on the Weber?

glenn514

__________________
glenn514 is online now
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 04:02 PM   #9
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Maybe no time on the gas grill and go straight on the Weber. Thing is, you absorb smoke when the meat is cold and only in the first hour or so of the cook. So if you put it on the gas first, you're missing out on your smoking opportunity.

I mean, I guess you could use a smoker box oin the gas grill. But why bother? Throw your wood chips straight on the charcoal.

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2011, 04:14 PM   #10
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,341
Liked 473 Times on 376 Posts
Likes Given: 17

Default

+1 on skipping the gas grill. That's all I have, so I cook my pulled pork in the house until I can get something to cook it right with outside.

If you don't want to do the whole thing in the Weber, then put it on the Weber to smoke for a few hours, then finish it off in the oven. Better than sticking it on the gas grill. And always smoke first and cook later if you're doing a 2-stage process like that.

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Big Red" Kamado Kooker at Menards Oldyote Meat Smoking, Curing and Sausage Making 79 03-27-2012 01:58 AM
Pork Marinade danculwell Meat Smoking, Curing and Sausage Making 10 04-28-2011 05:28 AM
Sauce for pulled pork? Homercidal Meat Smoking, Curing and Sausage Making 26 03-20-2011 09:39 PM
Adding Pork To Venison Summer sausage rclonber Meat Smoking, Curing and Sausage Making 9 01-21-2011 02:39 AM
Secret to getting that beautiful bark on your pork butt therealrsr Meat Smoking, Curing and Sausage Making 21 12-27-2010 05:25 PM