Big Boys' Pulled Pork - advice ?

[Noger]

So, after a couple of pretty good attempts at pulled pork, am ready for "the big one". In the past have cooked it in the oven for 4+ hours, then finished on the (gas) BBQ for an hour or so, using indirect heat and recently have used a foil packet of wood chips.

Now I want to do the full porky monty.

Have the pig shoulder in marinade. Have the wood chips and holder. Have a foil container for water. Have a meat thermometer...

So, 6 burner gas BBQ. Pig to one side. Burners on the other side. What do I do with the wood chips and water ? On the grill bars, or remove and put on the lava rocks ?

Mop ? Thinking Cider vinegar, cayenne and lemon. Is this needed ? How often ?

Can I get away with estimating the "oven" temperature from the hood readout, and occasionally checking the meat thermometer ?

Bit nervous !

[escargot]

I dunno if this helps but it's the pulled pork shoulder recipe from the Pitt Cue cook book.

[Noger]

Thank you, must get the Pitt Cue book

Was worrying about the arrangement of "stuff" but think have it sorted now. Drip tray + water under the pork on one side, chips in burner on the other.

Wimped out a little and started it early in a low oven, but it should still get 4 hours smoke in....

[ibisti]

Sounds like the makings of some tasty pulled pork. To get the best results with the smoke you need to reverse your method and smoke the raw meat and finish it off in the oven. Raw meat takes in more smoke that cooked so as it gets more done the less the smoke penetrates.

[Noger]

Interesting, will try that another day.

It gets started off in the oven very low and foil wrapped over water, so just warms it doesn't cook that much.

But see the logic of smoking first.

[ibisti]

anonymous said:

[redacted]

He has a point ;-)

[Noger]

No great mystery, simply time presure from people expecting lunch at 12:30.and the 2kg shoulder needing 5 hours plus resting.

Takes 5 minutes to foil it and bung in low oven. Buys enough time to have a cup of tea, eat toast, walk dog and most importantly ponder my original question....how to set up the BBQ.

My old Outback's burners are a little rusty now, so can only just about hold 150C with 3 of the 6 burners on. I probably ought to get an oven thermometer to check as the hood gauge is no doubt way off. Hence nervousness.

Rome wasn't smoked in a day

My Pulled Pork is as good as Bodeans, but not as good as Pitt Cue.

Going to try a brisket next, and maybe some slow ribs.

Think I am getting there with "low and slow". But really do think I need to invest in a Webber !

[Mobile Chicane]

Noger said:

Think I am getting there with "low and slow". But really do think I need to invest in a Webber !

The 57cm premium one touch for the win. Though I'd wait until next week - ie. winter - before so doing as I'm sure there are no BBQ bargains to be had at the moment.

[Output Flange]

Noger said:

Think I am getting there with "low and slow". But really do think I need to invest in a Webber !

You could do it lower and slower, FWIW. I did a 2kg bone-in shoulder last week and it took about 11 hours in the smoker.

[Noger]

Mobile Chicane said:

Noger said:

Think I am getting there with "low and slow". But really do think I need to invest in a Webber !

The 57cm premium one touch for the win. Though I'd wait until next week - ie. winter - before so doing as I'm sure there are no BBQ bargains to be had at the moment.

Was nosing round in Knights yesterday, and not even much stock, let alone "sales"

[Noger]

Output Flange said:

Noger said:

Think I am getting there with "low and slow". But really do think I need to invest in a Webber !

You could do it lower and slower, FWIW. I did a 2kg bone-in shoulder last week and it took about 11 hours in the smoker.

This was a 2kg rolled. Need to chat to my butcher about getting a neck end bone in "boston butt".

What temperature are you smoking at ? At a guess I am 130-140C. Went to 92C internal temperature after 5 hours. The initial oven bit probably counts for a couple on the BBQ, so 6-7 hours at a guess.

So will definitely look at lower and slower....for supper !

[Output Flange]

More like 100 - 120C (using the lid thermometer on the WSM), but I only take it to 88C internal temp before taking it off to rest.