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NFT: Peter in Atl (and others) - Pulled Pork recipe/instructions?

pjcas18 : 7/1/2015 11:49 am
smoking a pork shoulder for the 4th.

Just looking for tips/suggestions. size, etc. I'll have around 15 - 20 people maybe half adults.

I successfully pulled off brisket and ribs previously, so for the 4th I'm doing pulled pork.

I make great pulled pork in my slow cooker/crock pot, but it's not the same.

So I'm looking for maybe a rub recipe anything to do regarding timing, etc. you have found effective (spray bottle with apple juice? - that kind of stuff)

Also I'm thinking of making smoked bacon recipe I have - at the same time.

Any issues putting both the bacon (which it says takes 2 hours) and the pulled pork together? I don't like to open the smoker if I don't have to, that's the only issue I saw so far.

and if anyone has a good barbecue sauce recipe please post

thanks, in advance.
Last couple times...  
FatMan in Charlotte : 7/1/2015 11:56 am : link
I've done a coffee rub and coffee BBQ sauce to go with it.

Basically, I take my usual rub for shoulder and add coffee grounds (a few other small differences). Gives a little bitterness. But the coffee sauce balances it out.

That's the only time, I use a "traditional" BBQ sauce with pulled pork. Otherwise, it is a Lexington, NC style vinegar sauce.
RE: Last couple times...  
pjcas18 : 7/1/2015 12:06 pm : link
In comment 12350762 FatMan in Charlotte said:
Quote:
I've done a coffee rub and coffee BBQ sauce to go with it.

Basically, I take my usual rub for shoulder and add coffee grounds (a few other small differences). Gives a little bitterness. But the coffee sauce balances it out.

That's the only time, I use a "traditional" BBQ sauce with pulled pork. Otherwise, it is a Lexington, NC style vinegar sauce.


Sounds great FMiC - can I assume google might have those recipes/instructions?
I can offer some advice but not all.  
Peter in Atl : 7/1/2015 12:07 pm : link
If you have 25 people, 8lbs gives you about 5oz per person. I can't really give you a rub recipe because I don't measure one out. I walk into the pantry with a bowl and start filling it. I don't mop, I inject. I mix some rub with apple juice.

On the smoker at 225 degrees. After about 5 hours, I double wrap it in foil with an oz or 2 of apple juice. I cook it to 195 degrees. Take it off and wrap the whole thing in a towel and place it in a cooler for a couple of hours. Total time is 12-14 hours depending on the size. It's done when it's done.

Sorry, I can't give you my sauce recipe. Hell, if you do it right, you won't really need sauce.
I'll see if I can't find one..  
FatMan in Charlotte : 7/1/2015 12:08 pm : link
for you. I created my own taking a couple cups of coffee boiled down to condense it, ketchup, dry mustard, molasses, honey, garlic powder, apple cider vinegar, fresh, chopped onions and salt and pepper.
Here's one that..  
FatMan in Charlotte : 7/1/2015 12:10 pm : link
is somewhat similar.
Tangy coffee BBQ sauce - ( New Window )
Sauce 1...  
BMac : 7/1/2015 12:12 pm : link
...Big Ann’s Bar-B-Que Sauce

1 tbsp salt
1 tbsp black pepper
1 ½ tbsp sugar
1 tbsp dry mustard
5 tbsp vinegar
3 tbsp Worcestershire sauce
½ c water

Mix all ingredients in a medium saucepan and bring to boil
Remove from stove and add contents of 32 oz store brand ketchup (name brands are too thick. Use the cheap stuff.)
Save leftover sauce in the ketchup bottle, in the refrigerator.

Sauce 2:

North Carolina Style
Barbecue Sauce

Ingredients

½ cup white vinegar
½ cup cider vinegar
½ tablespoon sugar
½ tablespoon crushed red pepper flakes
½ tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste

Preparation

Whisk ingredients together in a bowl. Drizzle on barbecued meat.

Covered, sauce will keep about 2 months.

thanks, appreciate the replies  
pjcas18 : 7/1/2015 12:14 pm : link
Peter, if I inject it, when? Before I start smoking or after it reaches a certain temperature?

I'd rather not mop too, I read you should minimize the amount of opening and closing the lid on the smoker.
Inject before you smoke..  
FatMan in Charlotte : 7/1/2015 12:17 pm : link
I prefer to do it before I rub the second time because when you inject, liquid will spurt out a bit from the holes and could drain some of the rub off with it..
thanks  
pjcas18 : 7/1/2015 12:19 pm : link
again.
Here are a couple of videos  
Peter in Atl : 7/1/2015 12:47 pm : link
Preparing the pork for smoking


Breaking it up for serving

This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:

RE: Here are a couple of videos  
pjcas18 : 7/1/2015 12:56 pm : link
In comment 12350941 Peter in Atl said:
Quote:
Preparing the pork for smoking


Breaking it up for serving

This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:



Thanks. So you don't put the brown sugar in the rub? for the my last two I did, but I like keeping it separate.
RE: RE: Here are a couple of videos  
Peter in Atl : 7/1/2015 1:00 pm : link
In comment 12350974 pjcas18 said:
Quote:
In comment 12350941 Peter in Atl said:


Quote:


Preparing the pork for smoking


Breaking it up for serving

This is what I used to cook it. I was visiting my brother on Long Island when this was done. I ordered bone-in but they didn't get it:





Thanks. So you don't put the brown sugar in the rub? for the my last two I did, but I like keeping it separate.


It was just easier that way because I was travelling. I didn't want it to clump in the spice container. It all melts anyway when I wrap it for a couple of hours before smoking.
A meat thermometer that you can leave  
BigBlue in Keys : 7/1/2015 1:01 pm : link
In the meat takes a lot of the guess work out. Less opening the smoker too to check.

And keep the fattier side up so it will melt down through the meat..... This thread has got me craving some pork now!
yep  
pjcas18 : 7/1/2015 1:04 pm : link
I have an IQ 120 attached to my WSM (per Peter's advice), it's so easy.

many of my friends struggle with temperature control, but I didn't have an issue with either the brisket or ribs.

great advice
Dry Brine it the day before  
RobCrossRiver56 : 7/1/2015 1:28 pm : link
Pulled pork is easy and very forgiving. Just remember that like the brisket its going to stall at 180-190 for 4-6 hrs so be prepared.

For a dry brine, skim/trim off as much fat as possible then rub with about 1/2 cup of coarse kosher salt. wrap in saran wrap and leave in the frige for 1-2 days.

What the dry brine will do is pull the moisture to the surface. So when you rub it, it will help with forming the bark and seal in the moisture while cooking. You do not need to inject anything if you dry brine.

For a rub, go with a sugar base(no salt)what you may have used on the ribs should be fine
I would advise..  
FatMan in Charlotte : 7/1/2015 1:32 pm : link
against using a dry brine. If you aren't used to it you can end up with an oversalted piece of meat or an underseasoned inside of the meat.

Pork butt or shoulder is a damn hard piece of meat to screw up. Even if you have are unexperienced and you slap a rub on and forget to mop or inject, you are still going to have a serviceable slab of food.

I wouldn't recommend either trimming fat or drawing moisture out of the meat unless you are experienced or have a lot of knowledge about the science of smoking.
I think I'm going to do just what Peter did in the video  
pjcas18 : 7/1/2015 1:38 pm : link
dry rub, inject, rub again, and put it in the refrigerator for a while.

I'll remove it from the refrigerator when I start my coals and it should be remove temp when I put it on the smoker. I'll try for 1 or 2 am to get it on there, so we can hope for it to be done around 4pm Saturday.
...  
26.2 : 7/1/2015 2:28 pm : link
there are some decent instructions here. you can obviously mix it up on the rubs and the sauces, but IMO the most important thing is keeping an eye on the temp (both the smoker temp and the meat temp). that's the only way to really F it up.
Link - ( New Window )
Easy recipe  
mitch300 : 7/1/2015 4:52 pm : link
use all the time. No injection needed. He also has recipe for injection if you want to go that way.
Link - ( New Window )
For those of you who use ground coffee...  
EricJ : 7/1/2015 8:35 pm : link
next time instead of that, try a tablespoon of dark chocolate cocoa. I smoked 3 racks of ribs for father's day and used that with the brown sugar based rub and I ended up with rib candy. Was tremendous.
Depends what you are going for...  
FatMan in Charlotte : 7/1/2015 8:49 pm : link
on the pulled pork, I use the coffee to mute the sweetness, not accent it. Sort of balances out the brown sugar with just a hint of smoky, bitterness.
You guys are killing me.  
smshmth8690 : 7/2/2015 10:53 am : link
I currently am without a smoker, but I think you have all talked me into buying one today.

pjcas18 - you mentioned that you were also going to try out a bacon recipe. Do you have to cure it before smoking?

I'd also like to make a recommendation to everyone who has a smoker. If you haven't tried smoking any lamb, you are missing out big time, as long as you like lamb of course. I've smoked Denver Ribs, which are essentially lamb baby backs, and I've smoked the rib/belly. they come out unbelievable. Just a simple dry rub, the ribs for about 4 hours, and they are done. The bone in belly needs more time, maybe 6-8 hours of heat. (4 hours smoking & 2 -4 in a low oven) I hope you all give it a shot. The lamb bellies are fairly inexpensive too.
sms  
pjcas18 : 7/2/2015 10:58 am : link
not cured, but marinated over night

the recipe I found looks awesome

Smoked Bacon Candy - ( New Window )
Bacon is surprisingly easy.  
Peter in Atl : 7/2/2015 12:22 pm : link
I follow Ruhlman but smoke it over charcoal and apple wood.
Link - ( New Window )
RE: sms  
Bill L : 7/2/2015 1:21 pm : link
In comment 12353147 pjcas18 said:
Quote:
not cured, but marinated over night

the recipe I found looks awesome Smoked Bacon Candy - ( New Window )


SO, you're not really making bacon, you're starting a recipe with it.

I make my own bacon using the Ruhlman way as Peter. So easy and a lot of fun. I like it better than purchased stuff. Although my wife wasn't happy about me adding to my collection of stuff and buying a meat slicer.

BTW. making different types of sausage (especially different smoked kinds) is even more fun than making bacon.
RE: RE: sms  
pjcas18 : 7/2/2015 2:07 pm : link
In comment 12353656 Bill L said:
Quote:
In comment 12353147 pjcas18 said:


Quote:


not cured, but marinated over night

the recipe I found looks awesome Smoked Bacon Candy - ( New Window )



SO, you're not really making bacon, you're starting a recipe with it.

I make my own bacon using the Ruhlman way as Peter. So easy and a lot of fun. I like it better than purchased stuff. Although my wife wasn't happy about me adding to my collection of stuff and buying a meat slicer.

BTW. making different types of sausage (especially different smoked kinds) is even more fun than making bacon.


Yes, not making bacon, smoking already made bacon.

Some day I'll make bacon and sausage. I'm taking baby steps - I think
pj -- once again you've inspired me  
gidiefor : Mod : 7/3/2015 4:02 pm : link
I'm using my pit barrel smoker - the way they recommend is described below -- I use their recommended rub - I brought 5 lbs of it - and will baste with a chicken broth and locally made cassis I just made.

I'm nearly 3 hours into it!!
Link - ( New Window )
Fatman....  
EricJ : 7/3/2015 5:38 pm : link
yeah I get that. However, I like my sweetness to also have that hint of chocolate. IT balances with the spice/heat and vinegar.
NIce gidie  
pjcas18 : 7/3/2015 5:40 pm : link
I have two 7 and a half pound pork shoulders with rub on them in the refrigerator waiting until around 2am to throw on the smoker (after 30 min to bring up to room temp).

can't wait.
Pjcas  
mitch300 : 7/3/2015 5:42 pm : link
Do you still plan on making the candied bacon. Looks good. Let me know how it comes out if you make it.
RE: Pjcas  
pjcas18 : 7/3/2015 5:50 pm : link
In comment 12355460 mitch300 said:
Quote:
Do you still plan on making the candied bacon. Looks good. Let me know how it comes out if you make it.


Yes, might be Sunday though, it only takes 2 hours and I don't want to open the smoker for that.
RE: NIce gidie  
gidiefor : Mod : 7/3/2015 5:54 pm : link
In comment 12355458 pjcas18 said:
Quote:
I have two 7 and a half pound pork shoulders with rub on them in the refrigerator waiting until around 2am to throw on the smoker (after 30 min to bring up to room temp).

can't wait.


Just took mine off the smoker at 5:30 - now resting until 6. I had a 5 lber at started at 1:20pm -- it will be done at 6pm - 4 hrs and 40mis total - and it looks amazing
I'll try to upload some pictures later --  
gidiefor : Mod : 7/3/2015 7:05 pm : link
but that was --- Spectacular!!!

I served the pulled pork in the chicken cassis - and it was mouth waveringly tasty, juicy, succulent and tender. Served it with quartered baby yukon golds that I boiled up and cooled down and added chopped and braised crispy wild crafted mushrooms (lobster, wine caps, and black trumpets), chopped french breakfast radishes and chopped fresh kirby cucumber with EVO, sea salt, grains of paradise and a well aged balsamic.

We just gorged ourselves into oblivion - and we're gonna do it again tomorrow.
RE: I'll try to upload some pictures later --  
gidiefor : Mod : 7/3/2015 7:42 pm : link
In comment 12355511 gidiefor said:
Quote:
but that was --- Spectacular!!!

I served the pulled pork in the chicken cassis - and it was mouth waveringly tasty, juicy, succulent and tender. Served it with quartered baby yukon golds that I boiled up and cooled down and added chopped and braised crispy wild crafted mushrooms (lobster, wine caps, and black trumpets), chopped french breakfast radishes and chopped fresh kirby cucumber with EVO, sea salt, grains of paradise and a well aged balsamic.

We just gorged ourselves into oblivion - and we're gonna do it again tomorrow.



here's the meal - dry rubbed, smoked pulled pork in chicken cassis broth (right), baby yukon potatoes with wildcrafted crispy mushrooms, diced french breakfast radishes and kirby cukes in EVO, Well aged balsamic, sea salt and grains of paradise (left), pit barrel smoker in background (center right) - (and for pj - adopted dog rear center left)


And here's the wildcrafted mushrooms being prepped -- my wife forages these in our upper woodlot.
That looks so good gidie!  
Bill L : 7/3/2015 7:48 pm : link
Congrats and happy 4th :)

Is the pig your own?
RE: That looks so good gidie!  
gidiefor : Mod : 7/3/2015 7:52 pm : link
In comment 12355562 Bill L said:
Quote:
Congrats and happy 4th :)

Is the pig your own?


Thanks Billy Boy - hope all is well - no not our pig - Holiday special in Peter's our local supermarket.
Looks awesome  
pjcas18 : 7/3/2015 7:56 pm : link
Gidie and love to see the dog, ours is so awesome. trying to convince my wife to get another one.
RE: Looks awesome  
gidiefor : Mod : 7/3/2015 8:00 pm : link
In comment 12355569 pjcas18 said:
Quote:
Gidie and love to see the dog, ours is so awesome. trying to convince my wife to get another one.


pj -- I am hopelessly in love with this dog -- she is a true joy and she fits right in around here - I can never thank you enough for leading the path to her.
RE: NIce gidie  
Peter in Atl : 7/3/2015 10:50 pm : link
In comment 12355458 pjcas18 said:
Quote:
I have two 7 and a half pound pork shoulders with rub on them in the refrigerator waiting until around 2am to throw on the smoker (after 30 min to bring up to room temp).

can't wait.


Post pictures.
Here are the pictures  
pjcas18 : 7/4/2015 7:40 am : link
I started around 5am:

one question though, my temp is steady around 234, should I lower it to under 225 or is 234 close enough (per the IQ, the WSM is pegged at 225)

wrapped - removing from the refrigerator to bring to room temp



putting on the smoker:

pj -- 234 won't hurt it  
gidiefor : Mod : 7/4/2015 7:48 am : link
but it means your cooking time will be faster -- you have to keep a closer eye on your times and check the internal temperature on your meat
thanks Gidie I closed the bottom  
pjcas18 : 7/4/2015 7:51 am : link
vents, brought it back down around 225.

I think I'm good

I guess once you get to around 200, 210 close the bottom vents. Didn't know that.
The bottom vents should be closed.  
Peter in Atl : 7/4/2015 10:32 am : link
The IQ regulates the airflow which regulates the temp. What makes you think you're running at 234 when the IQ says 225?
The IQ said 234  
pjcas18 : 7/4/2015 10:55 am : link
the gauge on the smoker said 225.

Now that I closed the bottom vents the IQ has been pegged at 225 for the past three hours or so.
wrapped in aluminum foil  
pjcas18 : 7/4/2015 1:12 pm : link
now for the next couple hours or so until temp reaches 190

I expected more bark like the brisket, but maybe there just wasn't as much fat?

Smells good.


looking good.  
Peter in Atl : 7/4/2015 4:02 pm : link
Give it a good rest.
just pulled it  
pjcas18 : 7/4/2015 4:14 pm : link
tastes awesome. no sauce needed.

Looks so good...yum  
Bill L : 7/4/2015 5:49 pm : link
I have a packer I had bought but the guests I had planned on coming didn't come. There's just two of us and it looks daunting. So, I cut off a portion of the flat and I'm dry curing it for pastrami next week while I smoke the remainder tonight.
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