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Easter Pulled Pork

 
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Kevin P
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Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Sun Mar 31 13 8:54 am    Post subject: Easter Pulled Pork Reply with quote

Not everyone in our household enjoys the roast leg of lamb (plenty of garlic & rosemary Very Happy) we'll be serving on Easter. So to provide a nice alternative, I decided to throw a nice 5 pound pork shoulder into the smoker in order to serve pulled pork sandwiches.

First I gave the shoulder a good rub-down with spices and then it was into a 225°F smoker.
I'm using for the first time my new A-maze-n tube smoker. I loaded it with a blend of pellets and it should provide a steady stream of smoke for 7-8 hours. It seems to work especially well in my masterbuilt—which is low in oxygen flow inside making it often problematic to keep steady output of smoke.


Pork about 5 hours into the 3 cook...


Smells great so far......

Kevin
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DrunkPlumber
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Joined: 22 Feb 2011
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PostPosted: Sun Mar 31 13 9:45 am    Post subject: Reply with quote

Looking good so far, Kev. Make sure to post finished pics.

BTW, why ya' lookin'? Wink
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Kevin P
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Location: Sunny Northern California

PostPosted: Mon Apr 01 13 8:01 am    Post subject: Reply with quote

DrunkPlumber wrote:

BTW, why ya' lookin'? Wink

DP, sorry—the spirit is willing, but the flesh is weak. Wink

So this ol' shoulder took a good deal longer to hit 190°F than anticipated. It hit the 174°F mark & stalled for a while. After nearly 11.5 hours, it hit 185°F so I pulled it, wrapped it in saran & foil & let it continue to rest & ride up to 190°F.
Last night pic of the finished shoulder:


Next day, time for some shredding:
It pulled rather easy without too much give (no rubbery-ness). Great tasting bark and evident smoke ring.


Taste? Very sweet meat & the rub gives it a nice KICK! Moist and smokey, add a dab of your favorite BBQ sauce & this should make some killer Easter PP sandwiches!

Kevin

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zski
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PostPosted: Tue Apr 02 13 7:43 pm    Post subject: Reply with quote

Kevin, how did the tube smoker work for you? Did it give some extra smoke flavor? I have one I use in my traeger, so far it has done a decent job.

By the way, delicious looking pork.
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Kevin P
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PostPosted: Wed Apr 03 13 12:58 am    Post subject: Reply with quote

zski wrote:
Kevin, how did the tube smoker work for you? Did it give some extra smoke flavor? I have one I use in my traeger, so far it has done a decent job.

By the way, delicious looking pork.

Thanks, Zski! I was really impressed with the new tube smoker. Unlike the other 2 A-maze-ns I've used (pellet & dust), this tube remained lit for the duration. It produced an ample amount of smoke that imbued a sweet, smokey taste to the pork (no harshness nor bitterness), and left a rather generous smoke ring under the bark. The smoke lasted about 7 hours in a 225-235°F environment. So, yeah, I'm quite happy with it after it's first use. Very Happy

Kevin
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SauceBoss
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PostPosted: Wed Apr 03 13 4:49 am    Post subject: Reply with quote

looks great!!
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zski
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Joined: 26 Jan 2009
Posts: 1432
Location: Bartlesville,Ok

PostPosted: Wed Apr 03 13 7:58 pm    Post subject: Reply with quote

Kevin P wrote:
zski wrote:
Kevin, how did the tube smoker work for you? Did it give some extra smoke flavor? I have one I use in my traeger, so far it has done a decent job.

By the way, delicious looking pork.

Thanks, Zski! I was really impressed with the new tube smoker. Unlike the other 2 A-maze-ns I've used (pellet & dust), this tube remained lit for the duration. It produced an ample amount of smoke that imbued a sweet, smokey taste to the pork (no harshness nor bitterness), and left a rather generous smoke ring under the bark. The smoke lasted about 7 hours in a 225-235°F environment. So, yeah, I'm quite happy with it after it's first use. Very Happy

Kevin


Good to hear. I have even used mine post cook. I did some chicken and chuck roast, and afetr I had it all pulled, i threw them back in smoker in a pan (since tube smoker still had some pellets in it), for about 20 minutes to pick up some extra smoke flavor. Not too bad.
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