Smoked pulled pork tips

[elkaholic123]

What im hearing is an open invitation Saturday for a cold beer and bbq critique.

I'm in...

[h20hunter]

Maybe I would have a little crab on hand.....hmmm.....i bet I can figure out where this Ror......7mm character resides.

[7mmfan]

I've never said no to positive criticism!

[WSU]

It takes a lot of beer to properly monitor your smoker for 12 plus hours. Other than that, I’d echo cooking to 205.  Do that and it will be good. Everything else is icing on the cake.

[quadrafire]

I set my smoker usually at 230 ish (Masterbuilt electric). Feed chips for 3 hrs or so. I have a meat thermometor in the entire cook to monitor. If I am doing several Butts at a time I will often have a "stall" at about 170 degrees. Meaning the internal temp is steadily rising then seems to plateau for several hours at or around the 170 mark. This used to freak me out and I'd bump up the temp. But found there is no need and I just adjust the time needed. I always start earlier than i'd expect.
I shoot for 190 internal and it always pulls just fine. I really don't see a need to go over 200 (unless i'm missing something) although it would not hurt at all i'm sure.
Pulled pork refrigerates and freezes very well. I just re-heat in the oven.
I'll mix my sauce into the meat after pulling, but always a dry rub prior to the cook.

[7mmfan]

You guys have given me good info. I feel pretty confident about the whole operation now.

[banishd]

I do a lot of butts, definitely want to hit 203-205. Plan on 16hrs, especially if you are opening up your smoker to glaze periodically. Returnofsid provided all the details you need. If you are doing several, make sure to treat yourself to the "money muscle", best few bites you will ever have and no one else knows what they are missing.

[7mmfan]

Well they're all rubbed up and resting in the fridge. I went for it and am doing 4 butts. I will probably end up doing one in the slow cooker and 3 in the smoker.

2 rubbed with olive oil,  2 with mustard, all with the same sweet rib/pork rub. Looking forward to it!

[7mmfan]

6 hour update. Smoked for 3ish hours then started mopping with apple juice. Internal temps range from 185 in the small roast to 175 in the big one. Test meat pulls are DELICIOUS. Waiting until noon for a beer. 7 more minutes...

[Timberstalker]

Damn, what time should I be there for dinner?

[Blacklab]

Good eats   

Tacos burritos
 Let’s not forget The pork chili Verde

[7mmfan]

Finally done. Just pulled it all and set it to rest in the fridge until tomorrow. The largest roast took 13 hours to cook to 203 degrees. I did not wrap this go around towards the end, and I got some significant bark. I think next time I'll wrap them and bath them in apple cider or something.

Overall the meat is great, its rich and smokey, but it doesn't have the flavor the crockpot pulled pork I've done before had. Probably just need to learn how to achieve that. We'll just sauce it up.

Thanks for the tips everyone gave, I have a little more than 12# of meat for tomorrow.

[Timberstalker]

Well, how was it?

[returnofsid]

We need photos of the finished product! You may not have got the flavor you were expecting because you only added smoke for 3 hours. I smoke for at least 8 hours. A lot of folks say that the meat will only absorb smoke for 4 hours. I call bs. I've experimented with 4, 6, 8 hours, and smoke the entire time. There's a very noticeable difference in flavor.

Sounds like you approached things very well, and had decent results. Gotta love that bark! My kids devour the bark, while I'll pulling it, until I make them stop! Apple cider, or apple cider vinegar, are both exceptional mopping options.

[7mmfan]

It turned out great, lots of compliments. I added a dash of cajun seasoning, a quart of apple cider,  and a little sauce heavy in garlic, and a few cups of the drippings to it last night. All that mixed together left to rest overnight gave it fantastic flavor. I caught several people picking it out of the roaster throughout the afternoon,  kept coming back for more.

4 roasts and this is all that's left.