Post by: buglebuster on August 08, 2014, 02:29:42 PM
Post by: vandeman17 on August 08, 2014, 02:40:36 PM
Post by: lamrith on August 08, 2014, 03:02:40 PM
Post by: elkaholic123 on August 08, 2014, 03:03:14 PM
Post by: lamrith on August 08, 2014, 03:09:57 PM
I have not used his rubs/bourbon, but I followed his cook for time and foil etc. Applejuice works GREAT while foiled to keep moisture up rather than bourbon.
http://www.smoking-meat.com/august-22-2013-hot-and-fast-bourbon-smoked-pulled-pork (http://www.smoking-meat.com/august-22-2013-hot-and-fast-bourbon-smoked-pulled-pork)
I also found on the last one I took internal temp to 205 and WOW was it good and fell apart!
And yes start soon, midnight means you should finish around 9am with the hot and fast method. Then let it rest, rest time varies, then you have to shred it. Finishing cook 9-10am, leaves just enough time, you will be shocked how fast that 4hrs vanishes..
If you want to go low slow traditional I think you almost need to start now?
Post by: Bean Counter on August 08, 2014, 03:23:42 PM
We've always done crockpot for pulled pork. Don't have a smoker. :'(
Post by: bigsads on August 08, 2014, 03:25:43 PM
Post by: Curly on August 08, 2014, 03:36:20 PM
Never done this before, but I'm thinking of trying it after seeing all the delicious looking pics on here. :drool:
Post by: dscubame on August 08, 2014, 03:57:52 PM
Pull it when internally it reaches 190 degrees. Room temperature before you put it on is always a good idea. Traeger set at 225 degrees.
Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good. Three most important items above.
What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes. Covered with foil and juices added to keep it from drying out over those 30 minutes.
Most important to bring to 190 degrees or pork won't pull (shred)
http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg (http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg)
Post by: buglebuster on August 08, 2014, 04:17:36 PM
I do pulled pork at least 4 times a year on my Traeger. Each time 30-40 lbs. Pulled then put in family size freezer bags in freezer, usually get about 18 family meals.2 10lb chunks at 225 for how long to reach 190?
Pull it when internally it reaches 190 degrees. Room temperature before you put it on is always a good idea. Traeger set at 225 degrees.
Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good. Three most important items above.
What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes. Covered with foil and juices added to keep it from drying out over those 30 minutes.
Most important to bring to 190 degrees or pork won't pull (shred)
http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg (http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg)
Post by: Blacklab on August 08, 2014, 05:08:15 PM
Post by: Kc_Kracker on August 08, 2014, 06:01:37 PM
Post by: dscubame on August 09, 2014, 03:58:56 PM
I do pulled pork at least 4 times a year on my Traeger. Each time 30-40 lbs. Pulled then put in family size freezer bags in freezer, usually get about 18 family meals.2 10lb chunks at 225 for how long to reach 190?
Pull it when internally it reaches 190 degrees. Room temperature before you put it on is always a good idea. Traeger set at 225 degrees.
Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good. Three most important items above.
What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes. Covered with foil and juices added to keep it from drying out over those 30 minutes.
Most important to bring to 190 degrees or pork won't pull (shred)
http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg (http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg)
Plan on 7-8 hours but check earlier to be safe, depends on outdoor temperature. I also loaded up the bottom of my Traeger with fireplace bricks that helped it hold temperature more consistent but not sure that really is effecting the cooking time. I may note that I am not against fluctuating temperature when bbq'ing. I did the bricks when I was more of a newb and erroneously bought into the consistent temperature being important.
Post by: dscubame on August 09, 2014, 04:01:12 PM
no michael dont inject it, do an apple cider vinegar spray on the outside, helps the bark alot. bit not required or needed. just rub it down, toss them in fat cap on top and run them at 225 at 1.5 hrs per pound til you hit 190 internally , then pull it and wrap in in foil flip it over and let them rest for 45 minutes, then eat
What KC said... leave the fat on face up. When reaches 190 remove, rap in foil, flip, and rest is some damn good advice. It sounds like your doing 20 pounds so don't count on 30 hours however, check after 5 or 6 and plan on 8.
Post by: CAMPMEAT on August 09, 2014, 05:17:00 PM
My wife's relatives are from the south, Alabama. I had the absolute best BBQ in the world. All that was used was white vinegar with melted butter only. Has anyone you ever used that combo only ? It was to die for.................
Post by: buglebuster on August 09, 2014, 07:26:29 PM
Post by: jason stevens on August 09, 2014, 07:49:28 PM
Post by: Whitpirate on August 09, 2014, 08:53:13 PM
What is this "stall" that I hear mentioned? Is that just what it sounds like? It gets up to a certain temp and then stays their for a while before rising more?
Never done this before, but I'm thinking of trying it after seeing all the delicious looking pics on here. :drool:
The stall happens because the collagen inside the mean liquifies and then cools the temperature internally for a bit, meaning it takes longer for the BTU to penetrate and get you going back up.
All large primals stall.... it is the bane of great BBQ if you can't fade the stall and have to do something drastic to get back on time for a turn-in or a planned meal time. I like to do my pulled pork the day before and then reheat to serve.
It freezes pretty well too.
Post by: Curly on August 09, 2014, 09:04:36 PM
Post by: lamrith on August 09, 2014, 09:06:45 PM
It freezes pretty well too.Yeah making more than you need in a cook lets to leverage the cook time/fuel into more food. You may only need one 8# butt. Go ahead and cook both to maximize output.
IF you plan to freeze I recommend you get yourself a vacuum sealer, even the basic Foodsaver ones work great. Then find a way to capture the juices and run-off from the cook in a clean catch basin of some sort. When you shred it, ad some of the juices to the shredded product. Then vacuum seal it and into the freezer. To reheat just put the frozen bags in boiling water, you can even do this camping for a tasty campfire meal!
Another option for that second butt is to make burnt ends.
http://www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends (http://www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends)
Post by: Curly on August 09, 2014, 09:11:35 PM
Post by: Whitpirate on August 09, 2014, 10:27:48 PM
Easy peasy.
Post by: Blacklab on August 10, 2014, 05:49:33 AM
P.S. Welcome to the ADDICTION.................. :brew:
Post by: dscubame on August 10, 2014, 08:51:30 AM
Well I ended up smoking it for 14 hrs at 225. It seriously took that long to reach internal temp of 190. I pulled it wrapped in foil and let rest for 1 hour. Then pulled it apart, it was awesome! So juicy and tender I had lots of compliments. I ended up injecting it with an apple juice, apple cider vinegar, brown sugar, and traeger pork/poultry rub. Then after 3 hrs sprayed it with the leftover juice every hour.
Awesome man and good work.
Opening the lid to spray every hour I bet is what made the cook time so long. Just talking out loud here for the sake of the passion. I tend not to open my lid and gave up on the spraying, keeping my lid closed I imagine is why my Traeger is closer to 8-9 hours. ( I do a little different method for the juices but that's for another day). But hey why bbq for only 9 hours when you can do it for 14, more time to drink beer and smell the smoke.
Post by: CAMPMEAT on August 10, 2014, 01:47:07 PM
Those burnt ends sound delicious!
Burnt ends in dirty rice.................mmmmmmmmmmmmm!!!!