pulled pork on bbq recipe/method needed asap

pulled pork on bbq recipe/method needed asap

Author
Discussion

Phud

1,262 posts

142 months

Friday 29th April 2016
quotequote all
beer then is all I can suggest.

and agree you've got a long night ahead, good luck.

Phud

1,262 posts

142 months

Saturday 30th April 2016
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Well how was it?

Could you pull out any bones with no effort? Sleep through it?
Very very drunk and forgot?

rsbmw

3,464 posts

104 months

Saturday 30th April 2016
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Barbecue'img is an excuse for gadgets, get yourself a Mavericks wireless thermometer, monitors both bbq and meat temp with alarms you can set at high and low values, saves watching it all night!

scottri

950 posts

181 months

Saturday 30th April 2016
quotequote all
rsbmw said:
Barbecue'img is an excuse for gadgets, get yourself a Mavericks wireless thermometer, monitors both bbq and meat temp with alarms you can set at high and low values, saves watching it all night!
Or next level up he could splash out on a digiq controller and let it look after things while sleeping.

insurance_jon

Original Poster:

4,054 posts

245 months

Saturday 30th April 2016
quotequote all
Sorry for the delay chaps, was busy eating it while watching the tour de Yorkshire come down the street.

Turns out it takes 12 hours to get it 190 degrees when it's a 3kg lump.

Ran it from 5pm to 5am with the aforementioned Maverick waking me out of a gin sleep when the temps wandered.

It turned out lovely using the Reds rub and Kansas BBQ sauce. Though now I've had a practice will try the recipies above

Although a about 10% dried out on one corner from when temps went too high

Things I have learned

1. Use two smaller joints to save time
2. Smaller changes to setup to keep temps constant

Thanks for all the help chaps

scottri

950 posts

181 months

Saturday 30th April 2016
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If you wrap it in foil at the beginning of the stall it speeds things up a bit. Also dont be worried to run the smoker a bit hotter 250-270 is fine and it makes a big difference in cooking times. I can do a 4-5kg butt in 12 -14 hours at those temps.

Edited by scottri on Saturday 30th April 17:50

Output Flange

16,793 posts

210 months

Monday 2nd May 2016
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A bit O/T, but having cooked pulled pork yesterday, how long will it keep?

I've pulled it, vacuum packed it and put it in the fridge. Unopened, will it keep until Friday?

escargot

17,110 posts

216 months

Monday 2nd May 2016
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I'd risk it. If you're worried though, you could always freeze it.

scottri

950 posts

181 months

Monday 2nd May 2016
quotequote all
4-5 days is on the limit i'd say. I usually freeze mine in a vack pac and then it warm it up, from frozen, sousvide style with good results.

FurtiveFreddy

8,577 posts

236 months

Monday 2nd May 2016
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We cook/BBQ a large shoulder, pull it, allow it to cool completely, divide into approx. 200g batches, vac pack each one and freeze them.
Defrost by dropping the pack into cold water for an hour or so.
I've had pork out of the freezer after 6 months and it's still been fine, although it usually gets used up well before then biggrin

Blown2CV

28,697 posts

202 months

Saturday 4th June 2016
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i'd oven it for the slow cook and then complete on BBQ to bark the outside up. It will be a complete arse to maintain the temps required for low and slow on a BBQ, and also keep basting to endeavour to keep it moist (which probably won't be easy either).

scottri

950 posts

181 months

Saturday 4th June 2016
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Blown2CV said:
i'd oven it for the slow cook and then complete on BBQ to bark the outside up. It will be a complete arse to maintain the temps required for low and slow on a BBQ, and also keep basting to endeavour to keep it moist (which probably won't be easy either).
He's got a big green egg - consistent temps and low and slow is one of the things they excel at. Basting will stop the bark forming if you want to add any liquid add a drop in the foil when its wrapped.

48Valves

1,926 posts

208 months

Sunday 5th June 2016
quotequote all
Easiest way I have found for perfect pulled pork it to smoke it for an hour on the weber then pressure cook if for another hour or so.

Perfect every time.

FurtiveFreddy

8,577 posts

236 months

Sunday 5th June 2016
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It's true you will need to control and monitor temp and humidity but as long as you do, you will have a much better result than oven/pressure cooking and no need to baste to keep it moist.

I use a standard Weber with the addition of the Smokinator (Google it) and it worked perfectly first time.