Made "Pulled Pork" - Page 5 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Made "Pulled Pork"

Thread Tools
Old 09-12-2011, 03:00 PM   #41
Licensed Sensual Massage Therapist.
Homercidal's Avatar
Feb 2008
Reed City, MI
Posts: 31,101
Liked 4923 Times on 3322 Posts

I threw some "coutnry ribs" in the crock pot on Friday morning, and by lunch, when I went to check it, I could mash the meat with a fork.

I had cooked it for a lady at work who's father passed away. I was worried it would be too soft, but she brought back the bowl today and said her family ate it all at once and loved it. My wife will easily have it that way too.

Sometimes the smoker is the way to go and sometimes it just takes too long. I'm going to fire it up this week though, if I can find the time. If not, then I'll use the crock pot again, but this time I'll keep a better eye on it!

Reply With Quote
Old 09-12-2011, 07:31 PM   #42
Vendor and Brewer
Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,295
Liked 1740 Times on 1103 Posts

I did my first real smoking yesterday with a sizable investment in meat. I did a 12 lb brisket and two 6 pound pork shoulders. I smoked all of it with hickory and apple for a good 8 hours and then foiled and moved it to the oven to finish up. I basically let everything rest overnight wrapped tight in foil and covered with a few towels. I sliced the brisket and pulled the pork this morning before work and my hands still smell like a pit. I can't wait to have dinner tonight, and a few days later, and week after next.

I think dedicating a good day to checking up on the smoker is reasonable time spent given how decently you can freeze and reheat.
Welcome to I love you.
Corny Keg Dry Hop Canisters $26.50 for limited time
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

Reply With Quote
Old 09-12-2011, 07:40 PM   #43
10th-Level Beer Nerd
the_bird's Avatar
May 2006
Adams, MA
Posts: 20,909
Liked 529 Times on 425 Posts

I don't know where I saw it - must have been Good Eats or something - but I saw a device that seems right up our alley as homebrewers. Basically, it would fit over the vents on a simple Weber charcoal grill. It have a temp sensor, and when the temp dropped too low, it would open up the vents/blow in air to jack up the fire, and when the temp got too high it would automatically close things down.

Anyone know what I'm talking about, or use something like that?

EDIT: Found it. This.
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

Reply With Quote
Old 09-13-2011, 09:31 PM   #44
Mar 2011
Flourtown, PA
Posts: 1,411
Liked 99 Times on 72 Posts

i personally use a stoker unit from Rock's Barbeque.

Reply With Quote
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 03:39 AM
Secret to getting that beautiful bark on your pork butt therealrsr Meat Smoking, Curing and Sausage Making 21 12-27-2010 06:25 PM

Forum Jump