1st attempt at a pulled pork

mgaluzzi · Newbie Joined: 23 Jan 2006 Posts: 27

So i'm gonna be attempting to make some pulled pork here (once i get the modifications done on my smoker) and i need a killer recipe...as far as brining, marinating, rubs, sauces (during and after cooking), internal temp to bring to...basically everything involved in making the best pulled pork possible - and i know there a ton of recipes out there, but i tend to lean more towards the tangy, sweet sauces with a little bit of a spicy kick to em. Thanks for the help Very Happy

allsmokenofire · Posted: Jan 29 2006 Post subject:

Here's my 2 cents...I'd stick w/ simple for the first run and then you can modify from there.

Start the day before.

First, slather the butt w/ a thin coat of regular yellow mustard and apply a heavy layer of rub(you can do a forum search for rubs or use a commercial rub). If you come up empty on your rub search, try 1/4 cup each of black pepper, salt, brown sugar, and onion powder, 1/8 cup each of garlic powder and paprika, and 2 tbls dry mustard.

Wrap the butt in plastic wrap and let it sit in the fridge overnight.

Take the butt out of the fridge 30-45 mins before you put it on the smoker. Smoke at 225-250 for approx. 1.5-2 hrs/lb until the internal temp hits 190-195 and the bone wiggles freely.

Remove from the smoker and let rest under a foil tent for 1 hr. Shred the pork w/ 2 forks(or just use your hands) into a pan. Sprinkle in a little leftover rub and just a touch of your favorite bbq sauce.

Pile it high on cheap white buns and top with a scoop of coleslaw, and you'll be in tall cotton. Wink

Good luck, and be sure to take some pics for us...we love pics!!
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Mike
Team Enoserv

Steve-O · Posted: Jan 29 2006 Post subject:

ditto Can't go wrong there. What kind of smoker did you have???
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

Doc1680 · Posted: Jan 30 2006 Post subject:

I third that. Can't go wrong.
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Love the voodoo that Q do.

Doc

thOMpson · Posted: Jan 30 2006 Post subject:

Best advice I would give you is leave enough time to cook...like all day. Get it on in the early AM and I would really suggest upper 190's internal before taking it off. The longer its on the better it'll be. Might also be a good idea to put on some chicken parts and ABTs to snack on throughout the day....bocce ball is fun too. Get lots of beer

mgaluzzi · Newbie Joined: 23 Jan 2006 Posts: 27

LOL.....i hear ya on the bocce ball and beer. Sounds like a plan. And Steve-O, i just got a homemade smoker me and my buddy built.

Steve-O · Posted: Jan 30 2006 Post subject:

Here is a standard recipe that works every time.

Slather the butt in Frenches yellow mustard and rub with a sugar/paprika based rub. Store bought or make it yourself.

Chill overnigh in the fridge.

Remove on the day of the cook at 6am. Start the fire.

When smoker is 225, but on the butt and cook till the internal temp is 190. When the butt is 170, you can kick up the temp to 250 if you need to hurry things.

Remove and let rest for 1 hour. Pull and serve on white bread with any sauce. I prefer a Western NC style BBQ sauce.

If you want to be fancy, you can inject, make your own rub, foil, make your own sauce, serve with cole slaw, etc. But the above will guarantee you a decent butt on your first attempt.

Your butt will stall at 165 for a very long time. You will think your thermometer is broken. be patient. wait till 170 to kick up the temp.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Just thought that I would post a pic of the smoke ring on one of the picnics that I smoked last night...It was over an inch thick at one point...

It wasnt bad...I did a real light rub on these 2 so they really taste like pork...not bad..most of it went into the freezer for a couples showers that I am supplying the que for...

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

opps forgot the pics

BradM · Posted: Jan 30 2006 Post subject:

Geez! You know how to send a guys mouth to watering on a Monday morning! That looks awesome!

Hydra Sports · BBQ Fan Joined: 28 Dec 2005 Posts: 148

I think I have seen some of you like to cook these while sitting in an aluminum pan in the smoker? What works best... in an aluminum pan while cooking or on the smoker grates? If you like it sitting in an aluminum pan do you put anything in the pan while it cooks?

kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

The Hydra Man,
I always put my meats in pans. No clean up and the juices are GREAT!!!! and the meat is always really moist.
I do everything these great cooks are telling you and then I put the Butt in an aluminum pan and pour in about half a beer.
I cover the whole Butt and pan the last several hours and it will be SO moist!!!
Smoke That!!!!!
ed
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Smoke On!!!!!!
www.kickassbbq.com

mding38926 · Posted: Feb 04 2006 Post subject:

I have done both............if I put it on the grate then I make sure there is a drip pan underneath. Lately I have just decided that doing a butt in the pan is easier.
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Dinger

Hydra Sports · BBQ Fan Joined: 28 Dec 2005 Posts: 148

So KickassBBQ, do you cook everything that way... boston butt, prime ribs, brisket, etc? Just curious but if you do use a pan do you HAVE to put anything in the pan i.e. beer, water, whatever or can you just have the meat in it dry?

Doc1680 · Posted: Feb 04 2006 Post subject:

I go straight to the grate. But I don't really use the juices either. And clean up in my smoker isn't that bad. Especially since its winter. For you guys that put your meat in pans. Doesn't it make your product mushy on the bottom?
_________________
Love the voodoo that Q do.

Doc