gonna try my first pulled pork

MarkBall2 · Posted: May 17 2010 Post subject:

Was watching on TV (girlfriend had the remote) about the differences in BBQ from Memphis, NC, TX & KC.

Watching them pull the pork or chopping it, the only thing taken out is the fat cap or what's left of it. Then the chopping begins. Lots of fat left in the meat, dripping off the edge of the chopping block.

For me that's too much fat. But each to their own. I think after resting the meat has enough fats in it without the stuff you can see.
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Mark

Got's ta have good food, that's why I'm here.

dmike25 · Posted: May 17 2010 Post subject:

MarkBall2 · Posted: May 17 2010 Post subject:

While it's resting, it will climb on up to 205 easily.

The fat that you see is what I get rid of. Sometimes there is a little piece of meat attached, but I chuck that too, if it won't come loose.
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Mark

Got's ta have good food, that's why I'm here.

dmike25 · Posted: May 17 2010 Post subject:

Thanx Mark. It's at 194 now. My plan was 200, but after 8 1/2 hrs and counting, I'm takin er off at 195!
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Mike

MarkBall2 · Posted: May 17 2010 Post subject:

let it rest for at least an hour, 2 would be better IMHO.

But if you get hungry between now & after resting an hour, go ahead & pull it. You will enjoy it, trust me.
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Mark

Got's ta have good food, that's why I'm here.

mtrammel · Posted: May 17 2010 Post subject:

Sounds like you have this well in hand with the advice you have gotten. Suspect you will have good eats at your house tonight.
If that cut of meat has a lot of joint bones and tissue, look for a Boston Butt instead...meat and a bone but no joint. Could be its labled different in your neck of the woods. Shoulder here means extra bones and joint stuff.

I agree with the fat up but differ a little, we like the drippins so place an alum pan under the butt to catch some. Not wrapped, but just as a tray.

We pay .99 to 1.49 here in Atlanta for butt per pound...

We do need proof of smoke...(pics) for todays cook. As prez Reagan said, trust but verify! Wink

FWIW...I never last the recommended wait period...if I did, I would be in full twitch mode!
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Sgt. Stel · Posted: May 17 2010 Post subject:

IMHO ... PULL IT ... before it gets mushy !!!!

1.5 - 2 hours per pound. sounds like you're right on schedule.

Sgt. Stel
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MarkBall2 · Posted: May 17 2010 Post subject:

To be honest, I only made it the 2 hours once. I've made it 1 hour, but only after having something to snack on while waiting..................
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Mark

Got's ta have good food, that's why I'm here.

killswitch505 · Posted: May 17 2010 Post subject:

damn mike that thing took some time I�ve had a couple briskets that took a full 3 hours longer then i projected them to take i guess that�s why they say its done when its done I personally would not let it hold longer then 1 hour you can go up to 4 but the texture wont be as nice as if it held for just an hour
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killswitch505 · Posted: May 18 2010 Post subject:

soooo...... where are the pics Very Happy

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rodneymeatsnsweets · Posted: May 18 2010 Post subject:

Nice job considering its your first stab at it. Very Happy

dmike25 · Posted: May 18 2010 Post subject:

Howdy all, just got back to the motel after work. I'm workin on gettin pictures off the camera and doin dishes! Soon as I get the pics on the bucket I'll start a new thread (?). Or should I just keep goin in this one (?) By the way, everything turned out great!
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Mike

dmike25 · Posted: May 18 2010 Post subject:

Photobucket and me aint gettin along very well tonight, and it's past my bedtime. I'll try again tomorrow.
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Mike

killswitch505 · Posted: May 19 2010 Post subject:

dmike25 · Posted: May 19 2010 Post subject:

yeah killswitch, it can really be a son of a gun, specially when you're as computer un-savvy as I am. My brother recently asked me to send him some pictures thru a placed called "Dropbox". Haven't checked it out yet, but mayhaps it'll be an alterative to the bucket. By the way, I started a new thread with pics of the cook! Thanx man,
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Mike