You want pulled pork to go to about 195-205 IT. I never wrap by butts / shoulders. My cooker (WSM) likes to hang around the 225-250 mark, i've learned to just let it cook where ever it wants. My butts usually take at least 10 hours, sometimes more. Big hunks of meat like that can and will stall on you. Try to avoid peeking as much as you can. Preparation and trimming is important. Butts usually have a ton of fat. You'll want to cook with fat cap down. I usually flip my butts (fat cap up) when they're at the 8 hour or so mark.wottagunn wrote:might do a pork shoulder this weekend - anybody have some tips for me?
my third cook in all, and my first pulled pork.
this is what im thinking of doing but certainly open to suggestions:
half half salt and black pepper rub, with some onion powder, garlic powder, paprika and brown sugar thrown in
get a good coverage of rub. let it rest to room temp
get smoker to about 275F or so. use a water pan, and whack the pork straight on
let it cook for about 4 hours, then spray it with apple cider etc every hour til fully cooked. Probably 8 hours total depending on the size of meat I can source
not going to wrap it
All Things BBQ
cheers matedavemfan wrote:You want pulled pork to go to about 195-205 IT. I never wrap by butts / shoulders. My cooker (WSM) likes to hang around the 225-250 mark, i've learned to just let it cook where ever it wants. My butts usually take at least 10 hours, sometimes more. Big hunks of meat like that can and will stall on you. Try to avoid peeking as much as you can. Preparation and trimming is important. Butts usually have a ton of fat. You'll want to cook with fat cap down. I usually flip my butts (fat cap up) when they're at the 8 hour or so mark.wottagunn wrote:might do a pork shoulder this weekend - anybody have some tips for me?
my third cook in all, and my first pulled pork.
this is what im thinking of doing but certainly open to suggestions:
half half salt and black pepper rub, with some onion powder, garlic powder, paprika and brown sugar thrown in
get a good coverage of rub. let it rest to room temp
get smoker to about 275F or so. use a water pan, and whack the pork straight on
let it cook for about 4 hours, then spray it with apple cider etc every hour til fully cooked. Probably 8 hours total depending on the size of meat I can source
not going to wrap it
ill just keep the temp as steady as I can, but wont worry too much about it. ill work towards the IT mainly. im banking on around 60-90 mins per pound of meat
I'll keep all of yas updated. going to pick up the meat today
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Oh hell yeH!
I have about $400 worth of pork from tenderbelly sitting in my freezer since July. I've been a bad BBQ enthusiast. Granted, had a new kid, been doing a ton of house projects, etc.
Anyhow, let us know if you notice a difference with the pecan. It's been on the top of my list to try.
I have about $400 worth of pork from tenderbelly sitting in my freezer since July. I've been a bad BBQ enthusiast. Granted, had a new kid, been doing a ton of house projects, etc.
Anyhow, let us know if you notice a difference with the pecan. It's been on the top of my list to try.
T.K.C.
Red gum... That's awesome. I wonder what the US analog to that would be, or if there is anything close to it stateside. What other woods have you used for smokes? Enjoy, wotta!wottagunn wrote:Here's my pork shoulder (half) ready for tomorrow. About 8lbs in your funny scale. Everything is good to go. Going on at 6am, using red gum.
Red Gum eucalyptus
DO NOT USE - ELM, EUCALYPTUS, SYCAMORE, SWEET GUM TREES and LIQUID AMBER wood is unsuitable for smoking
This is from http://www.deejayssmokepit.net/Woods.htm
DO NOT USE - ELM, EUCALYPTUS, SYCAMORE, SWEET GUM TREES and LIQUID AMBER wood is unsuitable for smoking
This is from http://www.deejayssmokepit.net/Woods.htm
http://charcoalmelbourne.com.au/flavour ... ewood.html -- I think this particular eucalyptus is a bit different than the trees we know as eucalyptus, though it could be more closely analogous than I know. I'd still give it a go.geezer wrote:Red Gum eucalyptus
DO NOT USE - ELM, EUCALYPTUS, SYCAMORE, SWEET GUM TREES and LIQUID AMBER wood is unsuitable for smoking
This is from http://www.deejayssmokepit.net/Woods.htm
If any of y'all can find some persimmon wood, that is an amazing smoking wood.
The red gum I use is great for smoking. It burns for a very long time and holds its temp well.
I actually got the tip to use it from a local guy that smokes brisket and sells it out of a food truck around our area.
Cheers piper. I've got a bit of experience with the old knife and quite enjoy a bit of butchering. This started out as a whole pork shoulder (skin, fat layer, hock etc attached)
Cook progress - started the smoker about 1 hour ago. Has just held temp. Food will be going in shortly
I actually got the tip to use it from a local guy that smokes brisket and sells it out of a food truck around our area.
Cheers piper. I've got a bit of experience with the old knife and quite enjoy a bit of butchering. This started out as a whole pork shoulder (skin, fat layer, hock etc attached)
Cook progress - started the smoker about 1 hour ago. Has just held temp. Food will be going in shortly
No, bone in. Will help hold it together if I do decide to flip it.HairyHood wrote:Cooking that shoulder bone-out?
And to answer your previous question, I've only ever cooked with oak. This is my second time using red gum, but first proper cook with it. And I'm loving it.