Mmmmm... Pulled pork

[Lola]

Originally posted by: Captante
So how did the pulled pork come out? (or did the OP get consumed by worms?!?)

i posted about it a few posts up from yours.

It was great. Grilled corn and coleslaw completed the meal. For dessert, soft serve icecream.

Also, Sam Adams Cherry Wheat to drink... perfect dinner! Too bad we could not eat it outside.

 

[vi edit]

Originally posted by: iamwiz82

Originally posted by: loup garou

Originally posted by: alm99
I'm drooling, throw any liquid smoke on there to give it they smoked slow all day taste?

He put it in at 6AM...how much more smoked all day can you get?

Only natural smoke. I have been varying between hickory chunks and oak from jack daniels barrels.

EDIT: It's actually just hit 210F, so It's done.

210 is getting a little warm for me. I usually aim for 190 and then wrap it in foil and let it sit in a cooler for another 1-2 hours while it rests. It don't get much better than pork butt on the smoker. I think I know what I'm doing next weekend....I'll probably do up a couple 8 pounders to nibble on for the next month or two. I like cooking extra and throwing it in the freezer in 1 pound servings.

 

[Lola]

Originally posted by: vi_edit

Originally posted by: iamwiz82

Originally posted by: loup garou

Originally posted by: alm99
I'm drooling, throw any liquid smoke on there to give it they smoked slow all day taste?

He put it in at 6AM...how much more smoked all day can you get?

Only natural smoke. I have been varying between hickory chunks and oak from jack daniels barrels.

EDIT: It's actually just hit 210F, so It's done.

210 is getting a little warm for me. I usually aim for 190 and then wrap it in foil and let it sit in a cooler for another 1-2 hours while it rests. It don't get much better than pork butt on the smoker. I think I know what I'm doing next weekend....I'll probably do up a couple 8 pounders to nibble on for the next month or two. I like cooking extra and throwing it in the freezer in 1 pound servings.

how do you freeze them and then thaw them without having the meat taste like freezer burn or not fresh?

 

[vi edit]

Double bag to protect against freezer burn. They are only in there for a month or two at most so that's really not long enough to get freezer burnt anyway.

To reheat, I drop the frozen bags into a pot of water on the stove and thaw/heat them up that way. Keeps most of the natural juices locked in that way.

 

[Lola]

Originally posted by: vi_edit
Double bag to protect against freezer burn. They are only in there for a month or two at most so that's really not long enough to get freezer burnt anyway.

To reheat, I drop the frozen bags into a pot of water on the stove and thaw/heat them up that way. Keeps most of the natural juices locked in that way.

OHHH!!! great idea! i will try this!

 

[b0mbrman]

Originally posted by: bigdog1218

Originally posted by: iamwiz82

Originally posted by: loup garou

Originally posted by: alm99
I'm drooling, throw any liquid smoke on there to give it they smoked slow all day taste?

He put it in at 6AM...how much more smoked all day can you get?

Only natural smoke. I have been varying between hickory chunks and oak from jack daniels barrels.

EDIT: It's actually just hit 210F, so It's done.

210? Might as well save yourself the effort and just throw it in the oven next time.

Heh heh...

 

[spidey07]

Originally posted by: bigdog1218

Originally posted by: iamwiz82

Originally posted by: loup garou

Originally posted by: alm99
I'm drooling, throw any liquid smoke on there to give it they smoked slow all day taste?

He put it in at 6AM...how much more smoked all day can you get?

Only natural smoke. I have been varying between hickory chunks and oak from jack daniels barrels.

EDIT: It's actually just hit 210F, so It's done.

210? Might as well save yourself the effort and just throw it in the oven next time.

You are hereby kicked out of all BBQ threads. Forever.

 

[Aquaman]

Have you ever tried pulled beef?

Cheers,
Aquaman

 

[compuwiz1]

Originally posted by: spidey07

Originally posted by: bigdog1218

Originally posted by: iamwiz82

Originally posted by: loup garou

Originally posted by: alm99
I'm drooling, throw any liquid smoke on there to give it they smoked slow all day taste?

He put it in at 6AM...how much more smoked all day can you get?

Only natural smoke. I have been varying between hickory chunks and oak from jack daniels barrels.

EDIT: It's actually just hit 210F, so It's done.

210? Might as well save yourself the effort and just throw it in the oven next time.

You are hereby kicked out of all BBQ threads. Forever.

When he's 17, his balls will have descended, and he'll know what he is talking about. For now, forgive him, for he knows not what to do.

 

[spidey07]

Originally posted by: compuwiz1
When he's 17, his balls will have descended, and he'll know what he is talking about. For now, forgive him, for he knows not what to do.

oh well. 210 is a little warm for me as well, but still plenty fine. I normally go by shape (slumped over), finger poke as well as temp.

mmmm, crusty piggy.

 

[iamwiz82]

Originally posted by: spidey07

Originally posted by: compuwiz1
When he's 17, his balls will have descended, and he'll know what he is talking about. For now, forgive him, for he knows not what to do.

oh well. 210 is a little warm for me as well, but still plenty fine. I normally go by shape (slumped over), finger poke as well as temp.

mmmm, crusty piggy.

I read a huge debate on this at barbequebible.com. The final outcome was that the best way to know is when the bone pulled out of the meat easily.

 

[spidey07]

Originally posted by: iamwiz82
I read a huge debate on this at barbequebible.com. The final outcome was that the best way to know is when the bone pulled out of the meat easily.

I ain't gonna argue that. It's true. Should just slide right out. It's done when it's done.

 

[mooglekit]

Shoot...now I'm hungry and it's nowhere near time to eat...great...thanks...

Sounds fantastic, wish I could have some!

Edit: Good God...this thread turned my response Southern...scary

 

[Aquaman]

Originally posted by: vi_edit
Double bag to protect against freezer burn. They are only in there for a month or two at most so that's really not long enough to get freezer burnt anyway.

To reheat, I drop the frozen bags into a pot of water on the stove and thaw/heat them up that way. Keeps most of the natural juices locked in that way.

I use the "food saver" vacuum sealer

Works awesome

Cheers,
Aquaman

 

[PhoenixOrion]

Originally posted by: mooglekit
Shoot...now I'm hungry and it's nowhere near time to eat...great...thanks...

Sounds fantastic, wish I could have some!

Edit: Good God...this thread turned my response Southern...scary

no worries....'southern' pulled pork tastes way better than 'northern' pulled pork.

 

[compuwiz1]

Originally posted by: PhoenixOrion

Originally posted by: mooglekit
Shoot...now I'm hungry and it's nowhere near time to eat...great...thanks...

Sounds fantastic, wish I could have some!

Edit: Good God...this thread turned my response Southern...scary

no worries....'southern' pulled pork tastes way better than 'northern' pulled pork.

It doesn't matter which way you pull your pork, but just don't do it in public, and more importantly, don't get caught.