Made "Pulled Pork"

[pickles]

I've smoked many a Boston Butt on my weber grill, lovingly tending the coals every hour.... then I got a ceramic grill! Never again will I use my weber for smoking. I also think that the charcoal imparts a flavor beyond the smoking wood.

+1 too internal temp of 195F+, I bet at 180F you had a hell of a time pulling that meat!

 

[glenn514]

@ Pickles...

Actually, while it was sitting inside, cooling off, the internal temp went up to over 190°F. That's why I left it sit for a time before doing the pulling...and it was very easy, and the shoulder bone just fell out.

I'm going to search for a source of hickory and apple chips. My nephew soaks wood chips in water for a time and then just lays them over the burning charcoal in the Weber. That, I think, would impart some additional flavor to the meat, yes?

glenn514

 

[ChshreCat]

I did some ribs in my gas grill last weekend. I soaked apple chips, then wrapped them in foil and set that down across the burners in the grill. I actually got a nice smoke ring n the meat and it took on a good bit of flavor from the smoke. Not as much as a real smoker would have done, but there are SOME things you can do to enhance the process if you're using gas.

 

[Clann]

Quote[I'm going to search for a source of hickory and apple chips. My nephew soaks wood chips in water for a time and then just lays them over the burning charcoal in the Weber. That, I think, would impart some additional flavor to the meat, yes?]

Walmart has both in my area. And that is how I usually smoke my meat. If it is not a planned smoke I'll just throw the chips on dry.

 

[pickles]

Sure the meat will take on smoke no matter how it's produced (smoker, foil pack, smoke box in gas grill, directly on the coals) but only if the meat is smoked when it's cold. Just burning some wood in any grill isn't smoking. You want to let things settle in and get the blue smoke, otherwise it'll taste acrid and bitter. I personally don't like hickory or mesquite, cause I like a little more surely flavor. I like oak or maple, I also have tons of bourbon barrel staves that are fresh (long story) that work great!

 

[Zen_Brew]

I did some ribs in my gas grill last weekend. I soaked apple chips, then wrapped them in foil and set that down across the burners in the grill. I actually got a nice smoke ring n the meat and it took on a good bit of flavor from the smoke. Not as much as a real smoker would have done, but there are SOME things you can do to enhance the process if you're using gas.

I hear you chshre. I have done that before I got my electric smoker. I would put water soaked wood chips wrapped in foil right next to the burner on one side of the grill and light that side on low heat. I would then put the food on the cold side of the grill and let it take smoke for an hour or two. It doesn't work half bad actually.

 

[Zen_Brew]

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.

Great Sig by the way. I luvs me some Dune.

Zensunni Brewer

 

[Sawdustguy]

Sure the meat will take on smoke no matter how it's produced (smoker, foil pack, smoke box in gas grill, directly on the coals) but only if the meat is smoked when it's cold. Just burning some wood in any grill isn't smoking. You want to let things settle in and get the blue smoke, otherwise it'll taste acrid and bitter. I personally don't like hickory or mesquite, cause I like a little more surely flavor. I like oak or maple, I also have tons of bourbon barrel staves that are fresh (long story) that work great!

+100 Well said Nate! Sweet blue is what we seek.

 

[LoveMiBeer]

Three shoulders on my chargriller pro

 

[Jtd6628]

Look amazing! I love cooking pork shoulders too!

Sent from my iPad2 using HB Talk

 

[Homercidal]

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!

 

[Bobby_M]

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.

 

[the_bird]

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.

 

[dfess1]

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