Pulled Pork

AutoCountry · Newbie Joined: 14 Apr 2012 Posts: 83

I'm looking to make some pulled pork sandwitches for my Wife next week... She's always been a very big fan of them but never truly had a home made one.

Can anyone give me some tips, tricks and how-to's since I've never made pulled pork sandwitches.

Thanks guy!

-Joseph

SoEzzy · Posted: May 19 2012 Post subject:

Take a couple of slices of bread or a bun out of the bag, lay the bread out on a counter, depending on your OCD or lack of it you can open them like a book, (or not, sometimes it will depend on how you feel about your wife and her OCD), I like to butter my bread, but some people don't so take your pick.

Load the piece of bread that you decided to call the bottom with pulled pork, (I like my pulled pork steaming hot, so it makes the butter melt), then I like to lay on a good portion of cole slaw with a sweet mayo.

Sometimes I will put down a layer of mustard, on either the top, the bottom or both. Then I lid the sandwich, and pass that out to the person going to eat it.

Other people do it differently, by only taking one slice of bread out of the bag at a time! Wink

I hope that all helps!
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chilehead70301 · Posted: May 19 2012 Post subject:

are you lookng for tips on how to cook the pork?
if you are, check out the pork section. there are tons of posts concerning how to smoke pork.
Pork Butts are easy to smoke.
Good luck.
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zacsteady · Newbie Joined: 26 Apr 2011 Posts: 73 Location: Seattle, WA

Well I am assuming you know how to smoke if you are posting on this site. If not then that's a whole different question.

I generally cook everything at 225 but with PP or a butt it is easy too cook at higher temperatures for shorter cook times. Anything between 225-275 would be fine with temp. Generally an 8lb butt will take me 10hrs at 250 to reach about 195 degrees internal temp. I will pull the butt off the smoker when I insert the thermometer into it and pull it out with almost no resistance. Similar to pulling it out of room temp butter. This as a general rule is at about 195 can sometimes need a little more depending on the animal. After I pull it I will wrap in foil then place in a cooler for about an hour to rest it and let the juices flow back through the meat. After it is rested unwrap and pull apart with your hands, forks, bear claws or however you want. Make the sandwiches from there how you like them. I toast my buns on a griddle place the PP on put a drizzle of sauce on and top with some homade slaw.

Enjoy the sandwiches!
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bud-wie-ser · Posted: May 19 2012 Post subject:

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

AutoCountry · Newbie Joined: 14 Apr 2012 Posts: 83

Well I've seen 3-4 topics for Pulled Pork but all the info was not really what I asking for.

I'm looking for a decent size pork butt to feed just my wife and I? What is the math for 2 people? I would assume if someone had 2 sandwitches each, 4 in total?

I'd use these numbers and increase if I had 4, or 6 people etc etc.

Also how long would I smoke the meat for? I'm using pecan & apple mixed and I tend to like to use cherry for the last final hour of smoking...

I thought I'd use smoke for the first 3hrs then no smoke for 6 hrs and the last hour top it off with Cherry... Is that right??? If I read correctly you cook for 10 hrs, how long of the 10 hours would I smoke? Do I at any time durring the 10 hours wrap in foil?

Beertooth · Posted: May 19 2012 Post subject:

Give this thread a read

http://www.thesmokering.com/forum/viewtopic.php?t=47454&start=0&postdays=0&postorder=asc&highlight=
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AutoCountry · Newbie Joined: 14 Apr 2012 Posts: 83

Thank you! That was very helpful!! I didn't know pulled pork took so long but again thats no prob!

So anyone have a answer for how long I should smoke the meat?

SoEzzy · Posted: May 19 2012 Post subject:

There are many real questions that need to be asked to give you real answers to the cooking time questions.

It depends on.

The pit you are cooking on.

The temperature you like to cook at.

The quality, fat content and weight of the meat.

Whether you add a water pan and water or not.

The humidity and outside temperature where you live.

The altitude that you cook at.

Rough guide, 45 minutes on a direct heat fire, (UDS or WSM without water in the pan), out to 90 minutes / lb, (offset or RF with water in the pan).

A larger butt will take longer, a smaller butt will be quicker, for just two folks, I'd go with a 3 or 4 lb butt, that would give you a couple of meals... I do 8 to 9 lb butts but I have a family of 7 to feed a couple of meals to.

You can also make thing simpler, give your meat 4 or 5 hours in the smoke between 225 and 325° and then double wrap in foil and finish it in the oven at 275° until finished, (but this is counted by the purists as cheating and the BBQ snobs may look down on you).

Do what you want the way you want... if it's not the best you ever had, tweak it again next time. Wink

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AutoCountry · Newbie Joined: 14 Apr 2012 Posts: 83

Thanks for all the advice everyone...

I live in FL so usally is pretty hot, 86-92 every day...

FL also isn't a very high state; LOL! I'm pretty lowline!

I just wasn't sure how many hours of smoke my meat should sit in. I've heard people say they smoke there meat with smoke for 8+ hours, my wife likes a light taste of BBQ not the heavy bitter strong taste...

roxy · Posted: May 19 2012 Post subject:

Just start off easy with the smoke and try a bit more with your next cook. I have found if you dont get the smoke thick and burn clean it is fine to use wood for the entire cook with any cooker I can think of..

That strong nasty taste is from a fire that was not burning correctly. Its about fire management.

Good luck with the sandwiches.. and dont forget the sweet slaw.. Cool

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Beertooth · Posted: May 19 2012 Post subject:

As far as how many hours of smoke is something you & your wife will have to figure out.

I can use an apple/cherry mix for the entire cook session & it could still use more.

It depends on how smokey you guys want it & the type of wood you are using.

Try it with a few hours of smoke & see what you think, then adjust from there.

Some people like to write down start time, weather, wind speed, rub used, etc

Then you know what to do & what not to do next time.

Smile

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Beertooth · Posted: May 19 2012 Post subject:

roxy · Posted: May 19 2012 Post subject:

AutoCountry · Newbie Joined: 14 Apr 2012 Posts: 83

Its an amazing smoker; I'm setting up a 24ft pool this weekend so for next weekend I'll have plenty of photos of the cook & I'll be able to share all the photos & results with everyone.

Mr Tony's BBQ · Posted: May 20 2012 Post subject:

You could actuall just smoke a couple country style ribs [aka CSR] they are the butt cut up, not ribs at all....! They will smoke faster and give you just enough for a few sammies - OR smoke an entire hog, place a few servings into freezer bags and freeze,,or maybe somewhere in between??!! Embarassed

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Canadian Bacon · Posted: May 20 2012 Post subject:

1buckie · Posted: May 20 2012 Post subject:

SoEzzy ~~~>
"Other people do it differently, by only taking one slice of bread out of the bag at a time!"

that's how I've always done it.....little slower, but works great....

Joesph, did you get the wood burning sorted out?

Burn barrel, smaller fire, etc.
(from the conversation in "Smoked Foods")

http://www.thesmokering.com/forum/viewtopic.php?t=57868&postdays=0&postorder=asc&start=0
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rastoma · Newbie Joined: 23 Mar 2011 Posts: 51