My pulled pork is smoking

[Daniele96]

6 kg of pork meat with paprika, pever, onion and french mustard. The rub is completed with my red wine to give an Italian style to the recipe. And you? How do you make pulled pork?

 

[betarhoalphadelta]

I'm usually more traditional BBQ style... Rubbed with mustard [or occasionally sriracha], then hit usually with a commercial pork rub because I'm too lazy to make my own.

I like Meat Church Honey Hog BBQ for both butt and ribs.

I've been doing it "turbo" (i.e. 300+ degrees) lately rather than 225. I find there's no downside to the quality on butt and it means I can put it on the fire in the morning instead of the night before...

Just recently did 32# of pork butt. Given the amount of time I run the smoker, I might as well do a lot and vacuum seal a bunch too...

 

[Daniele96]

I'm usually more traditional BBQ style... Rubbed with mustard [or occasionally sriracha], then hit usually with a commercial pork rub because I'm too lazy to make my own.

I like Meat Church Honey Hog BBQ for both butt and ribs.

I've been doing it "turbo" (i.e. 300+ degrees) lately rather than 225. I find there's no downside to the quality on butt and it means I can put it on the fire in the morning instead of the night before...

Just recently did 32# of pork butt. Given the amount of time I run the smoker, I might as well do a lot and vacuum seal a bunch too...

Good results sir! I don't like very much the traditional American recipes for rub because there is a lot of brown sugar and I don't like sweet taste on meat but I usually put paprika, mustard, cayenna and other species very popular also in America.

 

[Morrey]

I've been doing it "turbo" (i.e. 300+ degrees) lately rather than 225.

I have wanted to try the accelerated turbo temp method, but old school ideas always bring me back to 225F lo n slo. Out of curiosity, how quickly will 300 get you to 195F (meat temp) compared to 225F? I always allow 12 - 13 (sometimes more) hours at 225.

 

[StonesBally]

Cold smoked for about 4-6 hours after a generous salting and savory rub. Then in a vacuum sealed bag and cooked sous vide at about 148 degrees for 36 hours. Finished in a hot oven for about 10 minutes to get a good bark/sear. It's so tender and juicy this way, never dry at all. I make brisket in a similar fashion and it too comes out anazing.

 

[betarhoalphadelta]

I have wanted to try the accelerated turbo temp method, but old school ideas always bring me back to 225F lo n slo. Out of curiosity, how quickly will 300 get you to 195F (meat temp) compared to 225F? I always allow 12 - 13 (sometimes more) hours at 225.

I need to think, but I think the day I did those 4 butts I put the meat on around 7:30 or so, and took it off tender at ~3ish...

Note that you'll finish at a higher temp with turbo than with low & slow. Anyone who has played around with sous vide knows that to break down that collagen into gelatin is a function of both temperature and time. You can get a tender piece of meat at 131 degrees for 72 hours, or 185 degrees at 8 hours in a sous vide bath.

At 225, the process is more gentle so you'll spend a lot more time, through the stall and then beyond, at the higher temps at which the collagen breaks down. So it will typically be finished breaking down at a lower final temp. I've had butts finish in the 195-198 range at 225. With turbo, you largely rocket through the stall and keep climbing more quickly afterwards, so the finishing temp can often be in the 205+ range.