Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Pulled Pork question

Reply
 
LinkBack Thread Tools
Old 06-28-2010, 01:21 PM   #1
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,228
Liked 2019 Times on 1451 Posts
Likes Given: 1106

Default Pulled Pork question

I smoked a pork shoulder yesterday, but didn't have time to cook it through. The middle was about 15 degrees low. I should have foiled it and finished in the oven, but thought it would get done outside. It got late and so I brought it in and foiled it and let it sit while getting ready for bed.

So what it's going to be like after I finish it up in the oven? Any good?

It looks amazing, but it only got up to around 140 in the center, and it doesn't pull apart quite yet.

I'm bummed because I got a late start and was really hungry for a pork sandwich yesterday.

On top of that, I finally got to working on my mustang again and didn't even get 4 inches of weld complete before running out of gas!

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 01:35 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

Should be fine, since you wrapped it immediately after taking it out of the smoker. Finish it and enjoy.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 01:40 PM   #3
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,228
Liked 2019 Times on 1451 Posts
Likes Given: 1106

Default

Well, I wrapped it up and let it sit for 45 minutes while I put away the nuts and bolts I was sorting (no way I could leave that junk inside the house!)

And when I checked on it, it was still not tender enough to pull, but there was a bunch of juice in the bottom of the foil. Then I tore the foil, so I had to rewrap it.

I think the thing weighed 4.5 lbs? So I read 1.5 hours per pound, so the 8 hours should have been enough? Trouble is, even though my thermometer reads about 250, it is never done within the time I plan.

How much time should this take? I want to be able to plan better.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 03:41 PM   #4
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

Smoking a butt usually takes at least 8-10 hours. For the large majority of this time, the temp hovers in the 150-160 range. During this period, heat energy slowly liquefies the fat. Once this phase is completed, the meat temp will start to rise. When it reaches 190-ish, cooking is complete.

Without the fat liquefaction stage you can't get "pulled" pork.

Using foil should be avoided at all costs. It ruins the bark and makes the meat soggy. However, when things go wrong it can be used as a crutch to help soften the meat.

I've found that for best results you can't go by the clock. You need to monitor internal butt temp. I've never had one finish in under 10 hours.

I always start at least 12 hours before serving time. Once you pull it out of the smoker, you need to wrap the butt in a towel and let it sit in a cooler for an hour. This rest is needed for the liquefied fat to absorb into the meat. If it finishes sooner it sits in the cooler longer.

__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 03:47 PM   #5
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,228
Liked 2019 Times on 1451 Posts
Likes Given: 1106

Default

Quote:
Originally Posted by arturo7 View Post
Smoking a butt usually takes at least 8-10 hours. For the large majority of this time, the temp hovers in the 150-160 range. During this period, heat energy slowly liquefies the fat. Once this phase is completed, the meat temp will start to rise. When it reaches 190-ish, cooking is complete.

Without the fat liquefaction stage you can't get "pulled" pork.

Using foil should be avoided at all costs. It ruins the bark and makes the meat soggy. However, when things go wrong it can be used as a crutch to help soften the meat.

I've found that for best results you can't go by the clock. You need to monitor internal butt temp. I've never had one finish in under 10 hours.

I always start at least 12 hours before serving time. Once you pull it out of the smoker, you need to wrap the butt in a towel and let it sit in a cooler for an hour. This rest is needed for the liquefied fat to absorb into the meat. If it finishes sooner it sits in the cooler longer.
Yep, that's what I've done before. I couldn't remember the time needed so I looked it up and figured I had a little extra time. I'm just going to plan on 12 hours from now on.

I probably should have just left it on there and set my alarm for an hour at a time, but I didn't know that I was going to be wide awake until after midnight!

I was just curious to know if it will be tough or mushy after finishing in the oven today.
__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 03:51 PM   #6
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Homercidal View Post
I was just curious to know if it will be tough or mushy after finishing in the oven today.

Not sure what you're going to get. I would have left it in the oven all night at 200.
__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 03:55 PM   #7
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,938
Liked 428 Times on 349 Posts
Likes Given: 59

Default

I've had pork butts get cooked soft enough to pull in 4-6 hours by braising them.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 04:52 PM   #8
MikeRLynch
Feedback Score: 0 reviews
 
MikeRLynch's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Connecticut
Posts: 917
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by weirdboy View Post
I've had pork butts get cooked soft enough to pull in 4-6 hours by braising them.
That ain't barbeque

I've finished almost all my pork shoulders in the oven, mostly because I have trouble controlling the temp on my smoker. In order for it to "pull" like you want it to, you need an internal temp around 190. Like arturo said, it's all dependant on the meat temp, not time.

Oh, and make sure your significant other likes the smell of barbecue. If you finish one of these in the oven, your house will smell like a smokehouse for days. Nice when it's cooking, but not so nice on day 3 when it smells like old hotdogs....
__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook
MikeRLynch is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 05:50 PM   #9
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,228
Liked 2019 Times on 1451 Posts
Likes Given: 1106

Default

Now I'm wondering if I shold put it back on the smoker. I have a few chips left and it would keep the house a bit cooler. I don't think the wife minds a bit of smoke smell. She doesn't even mind the malt and hops smell from brewing anymore.

I don't know how the braising would work. After I took the time to put the rub on it, seems like the braising would help wash all that off.

Lady at work said she just makes pulled pork in the crock pot. I've had it that way and it was nice pork, but the rub and spices was missing. I guess you could imitate the flavor by adding smoke flavor...

Can anyone tell me why ribs are so DARNED expensive? I mean it seems like a part of the meat that should cost less. Tough unless cooked for hours, mostly bone, yet it sells for many times the price of some other meat.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2010, 06:00 PM   #10
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

I'd stick the butt in your oven. Once you get past the first 2-3 hours, the meat does not absorb much smoke. Any smokey flavor you're going to have is already there.

Ignore the braising comment. Totally different process.

__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 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
Help me with “Pulled Pork Ale” idea ceannt Recipes/Ingredients 28 06-14-2011 04:04 PM
BBQ Pulled Pork Sandwiches Paired with... crzynate25 Cooking & Pairing 13 07-13-2010 12:16 AM
Just pulled my first pint strat_thru_marshall General Beer Discussion 3 05-05-2010 02:49 AM
Pulled the Trigger!! FxdGrMind Beginners Beer Brewing Forum 6 12-29-2008 06:26 AM
New Years Day Pulled Pork. EdWort Cooking & Pairing 18 01-01-2008 05:09 PM