FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Pulled Pork - Newb Needs Advice

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Pork Recipes
View previous topic :: View next topic  
Author Message
knackjack
Newbie


Joined: 03 Apr 2009
Posts: 42

PostPosted: Sun Apr 05 09 4:20 am    Post subject: Pulled Pork - Newb Needs Advice Reply with quote

Hi,

I'm new to this forum. I have a Smoky Mountain smoker that I got for Xmas a few years ago...best gift I ever got....

I usually only do ribs and then most recently tried some stuffed pork loin.

However, I did try a Boston Butt once and it was a total wreck.

Not sure what I did wrong.

Looking for someone who can guide me through the process.

I like sweet tasting BBQ, nothing too spicy, and nothing with the vinegar.

any advice would be wonderful....
Back to top
View user's profile Send private message
Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2120
Location: Parts unknown

PostPosted: Sun Apr 05 09 7:41 am    Post subject: Reply with quote

Season the Boston Butt with your fav rub.

Smoke till 195-200 internal

Let the meat then rest, then sauce + season as you like.


Mike Lawry.
Back to top
View user's profile Send private message
knackjack
Newbie


Joined: 03 Apr 2009
Posts: 42

PostPosted: Sun Apr 05 09 7:44 am    Post subject: Reply with quote

should it be smoked at a certain temperture?

Is there a trick with these since they are so fatty?

Does the fat break down at some point?
Back to top
View user's profile Send private message
82's BBQ
BBQ Pro


Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il

PostPosted: Sun Apr 05 09 7:48 am    Post subject: Reply with quote

I usually do mine between 225 and 250. The trick to them is patience. It is important to get to atleast 195. The temp will stall out a couple of times but that is because the fat and the connective tissues are breaking down. A good rule of thumb for the time is 1.5 hour / lb.
_________________
Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
------------------------------------------------------
Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com
Back to top
View user's profile Send private message
knackjack
Newbie


Joined: 03 Apr 2009
Posts: 42

PostPosted: Sun Apr 05 09 7:52 am    Post subject: Reply with quote

In yoru opinion..... what would be better to start with?

Boston Butt or Brisket?


Never done either.... Well I attempted the butt but it didn't turn out.

What about shredding it? Forks, Hands? Do you remove any fat from it?

Is a butt a butt? wondering if I bought the wrong thing the first time around...
Back to top
View user's profile Send private message
Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2120
Location: Parts unknown

PostPosted: Sun Apr 05 09 8:01 am    Post subject: Reply with quote

Boston Butt is much more forgiving than any meat thatI know of. Buy one of those 2 pacs at Sams.

Mike Lawry.
Back to top
View user's profile Send private message
82's BBQ
BBQ Pro


Joined: 08 Jun 2008
Posts: 967
Location: Danville, Il

PostPosted: Sun Apr 05 09 8:58 am    Post subject: Reply with quote

Knackjack--- I would start with a butt before a brisket (it is alot cheaper if you mess up). As far as shredding it goes, you should be able to remove it with your hands to get the majority off and then I just use a regular kitchen fork to "shred" it. They sell different items to do this but I find 2 forks do a good job for me. The "butt" is not actually a butt, but it is the shoulder of the pig.
_________________
Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
------------------------------------------------------
Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com
Back to top
View user's profile Send private message
JIM23
BBQ Fan


Joined: 01 Aug 2008
Posts: 192

PostPosted: Mon Apr 06 09 5:50 am    Post subject: Reply with quote

For a sweet taste I like using cherry wood. It also gives it a nice color. If you don't want vinegar, rub olive oil and apply your favorite rub. I foil at 160 degrees internal temp, and pull at 200.
Back to top
View user's profile Send private message
eshoremd
Newbie


Joined: 09 Jan 2009
Posts: 25

PostPosted: Mon Apr 06 09 7:08 am    Post subject: Reply with quote

JIM23 wrote:
For a sweet taste I like using cherry wood. It also gives it a nice color. If you don't want vinegar, rub olive oil and apply your favorite rub. I foil at 160 degrees internal temp, and pull at 200.


im interested too. just got my first smoker today. what do u mean by foil at 160? u wrap it in foil at that temp? sorry if its a stupid question, i got no clue what im doing.
Back to top
View user's profile Send private message
JIM23
BBQ Fan


Joined: 01 Aug 2008
Posts: 192

PostPosted: Mon Apr 06 09 8:18 am    Post subject: Reply with quote

Yes wrap it when the temp inside the pork hits 160. I'm still new to smoking myself, so don't worry about the questions. I've learned a lot from everybody here, so keep asking. Good luck.
Back to top
View user's profile Send private message
eshoremd
Newbie


Joined: 09 Jan 2009
Posts: 25

PostPosted: Mon Apr 06 09 9:02 am    Post subject: Reply with quote

JIM23 wrote:
Yes wrap it when the temp inside the pork hits 160. I'm still new to smoking myself, so don't worry about the questions. I've learned a lot from everybody here, so keep asking. Good luck.


thanks jim! this smoking stuff should be an olympic event. give fat drunk guys like me something to participate in.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Pork Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group